Turkey may be the star of the Thanksgiving meal, but we’re here for the sides - starting with mashed potatoes! Whether you peel the potatoes or leave the skins on — it’s a simple satisfying dish that every year makes you wonder, “Why don’t I make these more often?”
- 5 lbs potatoes (about 12 large potatoes), preferably Yukon Gold and/or russet
- ⅔ cup A2/A2 Organic Whole Milk
- 8 Tbsp butter
1. Peel and quarter potatoes (can be done in advance and kept in cold water until ready to cook).
2. Using a large pot, bring two gallons of water and 4 tablespoons of salt to boil over high heat. Add potatoes and boil for about 20 minutes.
3. Using a small sauce pan, heat butter and milk together until butter melts. Drain potatoes well (until there are no visible water drops) and return to pot. Using a potato masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Delicately mix in half of the hot butter/milk mixture, just until blended. If you like, add more salt to taste. Stop here for fluffy potatoes.
For creamy potatoes, continue stirring the potatoes with a wooden spoon, using it to press the mixture against the sides and bottom of pot. Mix until dense and thick.
For whipped potatoes, transfer the potatoes to a stand mixer and add the rest of the the butter mixture and salt to taste. Pulse in short bursts at medium speed, mixing just until smooth (about 30 seconds). Potatoes can become sticky if over-mixed, so stop as soon as the potatoes are light and creamy.
4. Transfer to a serving bowl, add a dollop of butter to the top, cover tightly and keep in a warm place until ready to serve. Potatoes will stay hot for at least 30 minutes. Mix well before serving.
Makes 8 servings