Turkey is the obviously the super-star of every Thanksgiving meal, but mashed potatoes are without a doubt, their #1 sidekick. A turkey dinner is not complete without a huge mound of fluffy mashed potatoes on your plate, drowning in thick gravy. There are so many mashed potato recipes out there, some have roasted garlic, others add cheese, but for Thanksgiving, I like to keep my mashed potatoes classic and simple. A little butter and some fresh herbs can really go a long way with potatoes. They came out soft and creamy, and there were barely any left at the end of the night.
My biggest tip when making mashed potatoes is by all means, make them the night before! Nothing is worse than trying to mash potatoes at the last minute while trying to make gravy, carve the turkey, and get the rest of the food out on the table. If you make them ahead of time, all you need to do is keep them warm in a crockpot, or reheat them in the oven for 25-30 minutes at 350 degrees F.
Herbed Mashed Potatoes
Yields: 8-10 servings
4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 teaspoon coarse salt
1 3/4 cups half-and-half
4 tablespoons (1/2 stick) butter
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
Salt and pepper, to taste
Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt and pepper. Garnish with more herbs.
Source: Adapted from Martha Stewart.com