Mashed Potatoes

My favorite dish on Thanksgiving is always the stuffing and mashed potatoes. Actually, I can eat mashed potatoes any time of year and any time of the day. Mashed potatoes are the glue to the entire meal in my humble opinion. So here’s a recipe and some tips to avoid ending up with a paste-like pot of potatoes.

Creamiest Mashed Potatoes *Recipe* - 4 Yukon Gold potatoes - 1 clove garlic - 4 T room temperature unsalted butter - 1/2 c heavy cream - Freshly chopped chives - Freshly cracked black pepper - Salt to taste

• Peel your potatoes, cut them into cubes and add them to a large pot filled with cold water. • Add in a tsp of salt and the 1 clove of garlic and bring to a low boil and then simmer on a medium low for 12-14 mins, or until the potatoes are knife tender. • Drain the potatoes and them back into your pot and place them back on the stove for a few minutes so any excess moisture is gone. • If you like clumps in your mashed potatoes, use a potato masher and mash to desired consistency. • If you want creamy mashed potatoes, push your potatoes through a sieve. This is a tedious process but it was worth it! • Add in your room temperature butter, 1 Tablespoon at a time so its easier to incorporate into your potatoes. • Taste for seasoning and add salt and pepper accordingly. • Heat up your heavy cream in the microwave for about 30 seconds. Add to your cream little by little and fold into your potatoes until mixed well. When serving, add freshly chopped chives and a knob of butter. Double, triple, or quadruple this recipe to feed a crowd this Thanksgiving!