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 each fresh vegetable 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 Recipe

 I always make more than I need for the holiday, just so I have enough for potato cakes the next day.

 The perfect mashed potatoes for me are buttery, fluffy and not damp.

Mashed Potatoes- My favorite part of Thanksgiving.
 
Prep time
Cook time
Total time
 
Classic mashed potatoes, feel free to dress them up as you need
Author:
Serves: 12
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
  1. Peel potatoes and cut into 1 inch cubes. Don't worry if they aren't perfectly one inch.
  2. Cover with water and bring to a boil in a large stock pot.
  3. Boil till tender, use a fork to test.
  4. When they are cooked enough, a fork will just glide into the potato piece without resistance but won't fall to bits either.
  5. Drain well.
  6. Return the potatoes to the pot over low heat.
  7. Mash with a potato masher or whisk while the potatoes dry.
  8. Once you have all the pieces crushed into a fluffy mash, add the butter, salt and pepper.
  9. Let the butter melt and be absorbed.
  10. Add the milk and beat well with the whisk.
  11. If you need a bit more milk, feel free to add more, some potatoes are drier than others.
  12. 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 way.
!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