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Gluten-free/Nut-free
Skill Level: Beginner
Yield: 3-4 side-dish servings
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Equipment Needed:
Silicone spatula or wooden spoon
The Recipe:
Ingredients:
1 1/2 pounds russet potatoes
3-5 garlic cloves, peeled
4 tablespoons butter (more or less to taste), cut into 4 pieces
3/4 cup half-and-half
2 tablespoons kosher salt (more or less to taste)
1/2 teaspoon freshly ground black pepper (more or less to taste)
Procedure:
Peel potatoes and cut into 3/4-1-inch chunks.
Add potato pieces and peeled garlic cloves to a large pan, stock pot, or Dutch oven.
Add enough water to cover potatoes and heat over medium-high heat. I like to start with the cover on, and when the water comes to a boil I remove the lid and keep it off for the remainder of the cook-time.
Once water is boiling, boil potatoes and garlic for 10-15 minutes, or until the tip of a sharp knife easily slides into one of your bigger potato chunks.
Drain potatoes in a colander in sink. Set your pan back on the warm burner (it can be turned off), and add butter pieces.
If using a food mill (my preferred method): Assemble your food mill with the coarse disc and set the food mill over the pan of melting butter. Use a slotted spoon to add potato chunks and garlic to the food mill, a few scoops at a time. Rotate the handle of the food mill one direction until most of the pieces have been pushed through, then change directions for a few turns. Repeat until all potato pieces and garlic have been put through the food mill. Use a rubber or silicone scraper to scrape down the sides of the food mill to get as much through as possible.
If using a potato masher: Add cooked potato and garlic pieces back to the warm pan with the butter. Mash until potatoes have reached your desired level of smoothness.
8. Add half-and-half, kosher salt, and pepper. Mix until smooth. Taste, and adjust seasoning to your preferences.
To Serve: I love serving mashed potatoes alongside beef short ribs, pork chops, steak, and of course a roast turkey or chicken!
Adjusting for your diet: If you do not consume dairy, you could try substituting cashew cream (see my corn chowder recipe for directions!) or a dairy-free sour cream or dairy-free plain yogurt. You could also substitute a little olive oil for the butter, or just omit the butter all together.
Tips:
The yield of this recipe is easily changed depending on the size of your group. Most Thanksgivings I do 8 pounds of potatoes for a group of 16-22 people, and this works well. Just keep in mind that with more potatoes, your cooking time might increase.
One tip I always give my students is not to peel any food over a garbage can, because that will be the time that it slips and you drop it for sure (and you will have coffee grounds or something disgusting in the garbage can). I like to peel my potatoes over a dish towel on the counter; then when I am done I can just shake the peels into the garbage.
When I'm cutting my peeled potatoes, I like to cut them in half lengthwise first, then lay them on their flat sides. Then, I cut in half lengthwise again (or sometimes into 3 long strips if it's a bigger potato), and finally crosswise into 3-4 pieces, depending on the size of the potato (see photos below).
I have tried making my mashed potatoes by substituting chicken broth for the water; it maybe adds a little flavor but I didn't feel it made a big enough difference for me to use it every time when I could use water to boil the potatoes for free. That said, you could experiment with boiling your potatoes in chicken or vegetable broth to see what you think!
I love using russet potatoes because I think they have the best consistency as mashed potatoes, but you could absolutely substitute other types of potatoes here such as red potatoes (leave skins on and mash with a potato masher instead of the food mill), Yukon golds, or even sweet potatoes for a healthier option.
When you are checking your potato pieces for doneness, there should really be zero resistance. In fact, I usually prefer if the knife almost breaks the piece in half when I check to see how my pieces are doing.
I love garlic but you could easily leave it out if you are not too big of a fan.
My husband and I have hosted Thanksgiving for our families for about 13 years, and I would say it took me about 6 or 7 years before I felt like I had finally developed the perfect garlic mashed potato recipe. A BIG part of the success of my recipe is using the food mill to mash your potatoes. Not only does it get them silky smooth, but I think it makes them fluffier as well.
If I have half-and-half, that is my first choice for the dairy add-in. However, I have made my mashed potatoes with heavy cream and milk if it's what I had on hand, and thought they turned out pretty delicious as well.
I am a sucker for classics, so I love these buttery, creamy, garlicky mashed potatoes as-is, but mashed potatoes are like the definition of a blank slate. You could add chopped green onions, chopped chives, shredded cheese, a good-sized dollop of horseradish (personal fav of my husband), or different seasonings such as onion powder or even a sprinkle of nutmeg. If I make mashed sweet potatoes I love adding a little paprika and/or chili powder.
The Story:
Thanksgiving is one of my favorite holidays!! I love planning the meal, prepping the food, tidying my house, and I love the culmination of mine and my husband's families coming together to catch up, share a meal, and enjoy each other's company.
Fourteen years ago, when my husband and I had been dating for a few years, we returned home the night of Thanksgiving absolutely exhausted. We had gone to a Thanksgiving brunch at his aunt's house, a Thanksgiving late lunch at my parent's house, and then a Thanksgiving early dinner at his dad's house, which was about a 90 minute drive. After that year, we decided no more driving to three different celebrations; we didn't have any time to enjoy them!
The following year we hosted Thanksgiving for the first time. I remember it very vividly, because I spent a solid month planning the meal, creating timelines, grocery shopping, making sure everyone was invited...it was a lot. When the day arrived, I realized that the menu I had planned was WAY too ambitious, and it was a major struggle to get it all on the table by myself (which I had insisted upon doing that first year). Once everything was on the table, it was extremely apparent...there was way too much food :)
Over the years, I've figured out how to delegate. My husband and I now only cover "the big 3" for dinner dishes (plus appetizers): The turkey, the stuffing, and the mashed potatoes, plus I make my grandma's famous chocolate pie recipe as part of the dessert spread. I assign other side dishes and desserts to various family members. As mentioned in the tips section, I worked on this mashed potato recipe for 6 or 7 years before I hit a turning point when I bought a food mill. These mashed potatoes are light, fluffy, and have the perfect amount of creaminess and saltiness. Perfect to enjoy next to a lovely steak and brussels sprouts, and delicious smothered in gravy next to turkey and cranberries.
I once overheard my brother saying that he wants to be buried with my mashed potatoes when he dies...which feels like a pretty good compliment :) Do you do mashed potatoes at Thanksgiving, or do you have a different starchy side dish that you enjoy? Let me know in the comments!
Happy Tasting!
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