When listing off everything you love on your Thanksgiving table you start with Turkey. Usually the next item listed is Mashed Potatoes.
Creamy, buttery, fluffy and delicious. The binder that holds everything together on your folks to give you that taste of everything.
Lots has been written about how to prepare them. Some day we might dive into those details like other food blogs. But we like to cut to the char around here. Credit to Martha Stewart for this great recipe.
**This recipe is for 2 pounds. I always make 5 pounds. That's for 12 people.
Ingredients
2 pounds russet or Yukon gold potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Directions
Peel and cut potatoes into 1 1/2-inch-thick pieces.
Place in a medium saucepan.
Cover with cold water; add 1 tablespoon salt. bring to a simmer.
If using a potato ricer, fill another saucepan with water; place over low heat.
Keep potatoes at a low simmer until a knife slips in and out easily.
Drain potatoes in a colander.
Place milk in a small saucepan over medium-high heat.
If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water.
Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute.
Using a whisk, incorporate butter. immediately.
Drizzle in hot milk, whisking continuously.
Add pepper, nutmeg, and salt to taste; whisk to combine.
Serve.
** If not using a potato ricer you can use a stand or hand mixer. Or, go with the old fashioned hand masher.
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