What Thanksgiving turkey would be complete without a big bowl of steaming mashed potatoes by its side? I’ve tried variations on traditional mashed potatoes including garlic, Parmesan, and rosemary roasted potatoes, but I keep coming back to the standard. There is a reason that this creamy dish makes an appearance year after year. It’s mild, creamy, buttery flavor is a perfect complement to the rich flavors of Thanksgiving without over powering them. Call me old fashioned, but sometimes simple dishes are the best!
We have a fairly small place so I am not huge on having too many appliances. There are a few, however, that make my life so much easier. Due to my apprehension of investing in new appliances I held off on getting an immersion blender for a long time. It lingered on my wishlist. When I discovered the recipe for Butternut Squash Soup with a Thai Gremolata I knew I needed an immersion blender. I haven’t regretted it for a minute. It breaks down into a few pieces so it stores beautifully and it makes mashing things a breeze! These mashed potatoes were done so quickly & I am able to attack lumps individually, leaving these mashed potatoes ultra creamy! (Plus its really fun to use!). This isn’t a sponsored post, just sharing the love!
Look at how creamy they are! I always use fat free milk to lighten my mashed potatoes, but you could use real cream instead to really be traditional. Then you’d have extra rich and creamy mashed potatoes!
I use some butter when mixing the mashed potatoes up, (just to make sure that buttery taste gets really blended in) but I always save some butter to place on top at the end. I like to visually see that golden melty butter running down the sides of the piles of mashed potatoes!
- 1 tablespoon salt
- 1 pound of russet potatoes
- 1 cup of milk (or cream)
- 4 tablespoons butter
- Bring a large pot of water to a boil.
- Add salt to water.
- Wash & peel potatoes.
- Cut potatoes into quarters.
- Add potatoes to the boiling water & let boil for about 20 minutes, or until potatoes are tender.
- Drain water away.
- Add milk and 3 tablespoons of butter.
- Mash together well. (By hand with a masher is what my grandmother did, with a mixer is what I used to do, with an immersion blender is what I recommend for the creamiest potatoes.)
- Top with remaining butter & serve!