RECIPE #336, DAY #522
ORIGINAL RECIPE: From experience*
TIMING: 30 minutes
TOOLS: Soup pot, strainer, Potato masher
COOK TYPE: Stovetop
HEALTH: Despite the bad rap of carbs lately, potatoes are a vegetable and your body likes veggies. It just doesn’t like the abundance of carbs we tend to eat and not burn off. Now, when you pump them full of butter, dairy, salt, and drown them in gravy… not so much. But once a year, that is exactly what I do. For me, Thanksgiving feast is about the stuffing, mashed potatoes, and gravy.
EXPERIENCE: These are a standard. There are a couple “secret” ingredients that have made there way in there over the years, but people don’t really notice anything except that they love these mashed potatoes.
NOTES: You can also whip your mashed potatoes (like with a hand beater), but I prefer mine smashed and a bit chunky. To whip, do everything the same except for the mashing part.
I always use Yukon Golds.
I say to quarter the potatoes, but you want to vary that a bit. For larger potatoes, cut into sixths or eighths, and for small potatoes, cut into halves. The point is that all your pieces should be about the same size.
This is for a bit of a crowd. For dinner, halve it.
You could also start with half the butter and cream cheese, to see if you could stand it a little less rich. I don’t.
- Fill a soup pot almost half full with cool water. Peel and quarter 5 pounds Yukon Gold potatoes. Place them in the water as you cut them.
- When you have all your potatoes in the pot, add or subtract water so that you have a couple inches head room at the top. Bring to a boil, then simmer until potatoes are so soft that a fork runs through them almost like butter. Drain.
- While the potatoes are sitting, and steaming dry, put 1 stick unsalted butter, 8 ounces cream cheese, 1 teaspoon salt, and 1 tablespoon prepared horseradish in the pot. Let them soften. Return potatoes to the pan with 1 cup milk.
- Smash the potatoes with a potato masher until consistently mixed and mashed (with some chunks, if you like that). Add more milk if needed to get desired consistency. Taste for horseradish, salt, and pepper and serve hot.
Serve with a holiday turkey and turkey gravy, of course, or ham and ham gravy, beef roast and beef gravy, lamb roast and lamb gravy, pork chops and pork gravy… You get the idea.
*Recipe changed from the original.