Sunday, November 24, 2013

A starchy side fit for Thanksgiving!

I can't imagine a Thanksgiving that didn't have mashed potatoes on the menu. Every year I would help my mom make them in the kitchen with our hand mixer or potato masher. They were very simple, milk, potatoes, salt and pepper. Then one year, we decided to use a ricer to make this delectable side. The resulting mashed potatoes were light and airy. I haven't made them any other way since. This technique makes a huge difference in texture. It prevents you from getting that gluey mashed potato. The best part is a ricer only costs 5 or 10 dollars. Which is not much to pay for perfect mashed potatoes! So enjoy these mashed potatoes and change it up with any herbs you'd prefer or have on hand.

Herb Infused Mashed Potatoes

Serves: 8-10        Cook Time: 35 min        Prep Time: 15 min
  • 1 1/2 lbs. yukon gold whole
  • 1 1/2 lbs russetts whole
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 1 stick butter
  • 1 1/4 cups cream
  • 1 1/4 cups whole milk
  • salt and pepper to taste

Directions

Cover potatoes with cold water. Place on medium high heat and cook until easily pierced with a knife.
Meanwhile, place butter, milk, cream and herbs in a saucepan. Bring to simmer and reduce heat to low and cook for 10-15 minutes.
Drain potatoes. Cut in half and push through a ricer. Removing the potato skins from the ricer as necessary. Add heated milk mixture to potatoes and combine thoroughly. Add salt and pepper to taste and serve.

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