Saturday, November 26, 2011

Decadent Thanksgiving Mashed Potatoes

Thanksgiving mashed potatoes are always a little richer and more decadent than your every day potatoes.  I used cream, butter and sour cream to really give them texture and richness.  Usually I don't peel the potatoes because I love rustic mashed potatoes with the skins, but since I was serving these for company I wanted to make sure that everyone enjoyed them... .and they did.

Rich and creamy potatoes; the original comfort food
6 large baking potatoes, washed, peeled and cut into fourths
1/2c organic butter
1c sour cream
1/2c cream, half and half, or whole milk
sea salt and fresh ground pepper to taste

1. Throw a few tablespoons of salt in a large stockpot of water with your potatoes and bring to a boil.  Boil 30 minutes or until very soft and fork-tender.
2. Drain potatoes, place back in the stock pot with your butter, sour cream, and a dash of cream or milk.  Using a hand mixer, blend, adding cream/milk as needed until you reach your desired consistency.  Taste and salt as needed.  Top with fresh ground pepper.  Serve.

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