Mashed Potatoes
OK, until I was an adult, I had never heard of an actual thanksgiving meal with mashed potatoes. I mean, I had heard of it, obviously, but for me, thanksgiving is rice.
Obviously, other people have other ideas
posted by Steve @ 10:14 PM
18 Comments:
just don't forget the buttermilk. and leave the skins on.
The potatoes are the key. The best mashed I've ever had are made from Long Island potatoes. Only problem is, they're hard to come by in most places...
Red potatos, sour cream, garlic, chives, butter, milk, mix and mash altogether.
Also shredded frozen potatos, sour cream, butter, milk, cream of celery soup, cheddar and swiss cheese, mix altogether and bake.
I prefer smashed taters as follows:
Quarter the spuds, leave skin on. Half and deseed 2 chipolte peppers in adobo. Peel 3 cloves garlic. Boil until spuds are done. Remove and discard peppers. Drain and place spuds, garlic cloves in a bowl with 2 tablespoons butter and mash roughly. Salt/pepper to taste.
I use buttermilk, garlic, salt, and white pepper. And my husband likes them utterly smooth so he hits them with the mixer after mashing them.
Mashed Potatoes are an absolute must for thanksgiving. I use red new potatos, skin on, cubed and boiled with garlic until soft. Mashed with butter and 1/2+1/2 (which, surprisingly, you can use the fat-free kind if you desire) until you get the flavor/consistency you want. I would normally add horseradish, but not for thanksgiving, just a pat of butter in a well in the middle of the pile. Personally not a gravy fan.
Mashed potatoes are never on the table at Thanksgiving or Christmas. We make au gratin potatoes, from scratch, and as adults we've converted a circle of in-laws, friends, co-workers, and extended family. Big work, and worth every minute.
Gravy is for the dressing.
the kind of mash taters we like for turkey gravy you can make a well in the center and pour the gravy in and the walls of potato stand up / they dont spread all over your plate / so we use russets, peeled, quartered, simmered until done then mashed enough to absorb milk that has been warmed up, butter, and a chunk of softened cream cheese / beat em up until the smoothness desired / i actually like a lump or two / since potatoes devour salt i leave the salting for the eaters
i dont care for garlic in mash taters, not at all
this is when we have peas to mix with the potatoes / this year i harvested all our homegrown peas, vacuum packed them and popped in the freezer
we are sooo ready
We loves our mashed taters, we do. Cook peeled Yukon Gold and quarter them; boil in salted chicken broth (you can also use turkey broth if you've used the neck and giblets to make broth) with a handful of garlic cloves. When done, mash with a generous knob of butter and whole milk- cream and/or sour cream and/or buttermilk can be used but the texture tends to be a bit gummier.
Be sure to save the broth you've cooked the potatoes in to make gravy!
saved potato water is also useful for proofing yeast when making bread / just a thought
The best and the easiest...
Microwave unpeeled russets until they slide off a fork. Let them cool then remove from skins. Mash in warm milk and butter over low heat until smooth. Season and top with browned onions.
No peeling, no boiling, taste great.
i have a question about buttermilk / that which is available at the supermarket in my town contains modified food starch, locust bean gum, carrageenan, salt, sodium citrate, vitamin A, palmitate, and vitamin D3
is this what you use ?
Get a ricer and a microwave oven. Nuke the potatoes (about 3 minutes per potato, then turn them over and give 'em another 2-3 minutes each). Cut or break them in half and run them through the ricer, cut side down. (Fish the skin out of the ricer after each half-potato.) Add your seasoning, milk, whatever. Done. No boiling, no peeling, one dirty utensil.
- Molly, NYC
Yukon Gold...If you really want to be decadent use butter and mascapone...
for my vegan daughter I make them with soy butter and add edamame...She loves them
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