It’s THANKSGIVING time! Our first holiday of the holiday marathon is here. I personally love Thanksgiving because I get to spend all day ordering family members and friends around the kitchen like they’re my sous chefs and I am Thomas Keller. In a meal that is filled with lots of planning and craziness, the basics often get overlooked. With mashed potatoes being a staple on every Thanksgiving table, I think they should the best potatoes ever.
Instead of gluey/starchy potatoes, adding a couple tips and tricks to your mashed potato recipe is a game changer at your Thanksgiving dinner (or any meal involving mashed potatoes). Using a food mill instead of a “masher” creates the perfect fluffy texture without over working the starches in the potato.
- 5 lbs Yukon Gold Potatoes, peeled and diced (Yukon Gold potatoes have a lower starch content)
- 11/4 cup whole milk
- 6 tablespoons butter
- 2 garlic cloves, smashed (optional)
- ½ cup sour cream
- 1 tablespoon (or so) chives, chopped
- Place diced potatoes in a large pot, cover with cold, salted water. Bring to a boil, then lower heat to a simmer until potatoes are very tender, 10-15 minutes.
- Meanwhile, place milk, butter, and garlic in a small saucepan over medium low heat allowing the butter to melt and the garlic to steep. Keep hot but don’t let the milk scald or boil. Set aside.
- Drain potatoes and place in a food mill fitted with the small or medium disc over a large bowl. Mill potatoes. When potatoes are processed, add milk mixture and sour cream and fold in. Salt and Pepper to taste. Garnish with chives.