Mashed Potatoes- My favorite part of Thanksgiving.

The vegetables for Thanksgiving will truly depend on the market.  I love to just pick up the freshest vegetables I can from Roslyn at Rabbit Field Farms at the Farmer’s Market.

Prepared simply, some roasted, some steamed and occasionally slow cooked.  That’s my idea of a great Thanksgiving.

Mashed potatoes are essential for a holiday meal, at least for this Irish girl.

Mashed Potatoes and Gravy

 

Mashed Potatoes- My favorite part of Thanksgiving.
 
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Classic mashed potatoes, feel free to dress them up as you need
Ingredients
  • 5 pounds russet potatoes
  • 4 tablespoons butter (or more if you won’t feel guilty)
  • ½ teaspoon ground white pepper ( or more if you like spicy)
  • 1½ teaspoons Kosher Salt
  • 1 cup whole milk
  • Instructions
  • Peel potatoes and cut into 1 inch cubes. Don’t worry if they aren’t perfectly one inch.
  • Cover with water and bring to a boil in a large stock pot.
  • Boil till tender, use a fork to test.
  • When they are cooked enough, a fork will just glide into the potato piece without resistance but won’t fall to bits either.
  • Drain well.
  • Return the potatoes to the pot over low heat.
  • Mash with a potato masher or whisk while the potatoes dry.
  • Once you have all the pieces crushed into a fluffy mash, add the butter, salt and pepper.
  • Let the butter melt and be absorbed.
  • Add the milk and beat well with the whisk.
  • If you need a bit more milk, feel free to add more, some potatoes are drier than others.
  • These can hold in the pot for ½ hour covered without need to stay on the heat
Notes
My rule of thumb for mashed potatoes is 1 large russet per person plus 3 for the pot. That way there should be plenty. Since I love, love. love mashed potato cakes for breakfast, this recipe creates leftovers. The amount of butter is totally guided by your sense of propriety. I have used as little as 2 tablespoons and as much as 8. I love them both ways. Mashed Potato Cakes Vegan version: Use olive oil in place of butter and milk alternate of your choice (rice, soy, sol, hemp or almond- just make sure to use unsweetened) or vegetable broth. I really love this combination when I’m making a shepherd’s pie

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