Mashed potatoes are my favorite part of Thanksgiving dinner. Without a pile of creamy, not-too-smooth-but-not-too-chunky potatoes on the table, the meal just doesn't feel right. That's why I pull out all the stops when it comes to my ultimate version of this dish. Potatoes are the most pillowy of blank canvases, so I really like to load them up with all my favorite savory flavors so they're good enough to eat on their own (but I won't be offended if you add some gravy on top). In addition to the classic standbys of butter and half and half, I add a dollop of sour cream for tang and a generous measure of roasted garlic and chives for that irresistible allium bite.
INGREDIENTS
2 lbs Yukon gold, quartered
6 cloves garlic
1/2 cup olive oil
1/2 cup half and half
1/2 cup sour cream
6 Tbsp butter, cubed
1 Tbsp salt, plus 2 tsp more
1/2 tsp fresh cracked pepper
2 Tbsp chives
DIRECTIONS
Add the garlic and olive oil to a small sauce pan. Bring to a simmer and then cook on low for 10 minutes, swirling occasionally, until the garlic just stars to brown. Turn the heat off and let the garlic cool in the oil while you make the rest.
Add the potatoes and a tablespoon of salt to a pot and cover with water by an inch. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 15 minutes.
Drain the potatoes, then add them back to the hot pan and mash until slightly broken up but not smooth. Add the half and half, butter, 2 tsp of salt and pepper and stir to combine.
While the cubes of butter melt, remove the garlic from the oil and finely mince. Reserve the garlic oil to use in salad dressings and sauces.
Add the garlic and chives to the potatoes and mix well, breaking up any remaining large clumps. Taste and add more salt if needed.
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