Mashed potatoes are my favorite part of the Thanksgiving Feast. Not only are they terribly decadent, they’re also the perfect vehicle for homemade turkey gravy. My mashed potatoes get a little tang from sour cream and some extra flavor from two heads of roasted garlic – adding a wonderfully mild yet rich hint to these already special spuds.
You can certainly peel your potatoes if you like smooth mashed potatoes, but I prefer the more rustic appeal and toothsome aspects of mashed potatoes made with the skins on. It’s also less work! Just make sure to use a potato with a thin skin like Yukon Gold, and of course, make sure to scrub them extra well.
Perfect Mashed Potatoes
- 2 lbs Organic Yukon Golds
- 8 ounces Sour Cream – warmed
- 1 stick butter – melted
- 2 heads roasted garlic – cloves squeezed from the head
- salt and pepper to taste
Chop the potatoes into 1 1/2 inch thick slices. Place them in a large pot and cover them with cold, salted water. Bring them to a simmer and allow them to cook for about 20 minutes, or until a fork can puncture the potatoes easily.
Drain the potatoes and beat them with the rest of the ingredients – you can use an electric mixer or a potato masher. Whatever you have on hand! Make sure to season with plenty of salt and pepper, and voila! You can make these while your turkey is roasting and keep them covered on the stovetop. Just make sure to reheat and give them a good stir before serving!