Thanksgiving is just around the corner, and many people are rushing to figure out what to make for thanksgiving. Luckily, BD has a great garlic mashed potato recipe for you. Light and fluffy, these mashed potatoes will be great to serve at your Thanksgiving table. While the recipe calls for Russet potatoes, Yukon Golds work just as well. It never hurts to add flair to a recipe to make it your own. A pro tip in cooking: it’s all about tasting the dish and making sure it tastes good as. Adjusting spices is the way to go.
Garlic Mashed Potatoes
Serves around 10-12 people
Cooking time: 50 minutes
4 pounds Russet Potatoes
2 tablespoons of salt
16 fluid ounces of half and half (use heavy cream for creamier potatoes)
5-8 cloves of garlic, minced (use more for a more pronounced garlic taste)
Oregano, to taste
Black pepper, to taste
Thyme, to taste
6 ounces of parmesan
Peel and dice the potatoes. Make sure the cubes are relatively equal in size.
Place the potatoes into a large saucepan, cover with water and add the salt. Bring to a boil and then reduce heat to maintain a rolling boil. Cook until potatoes are soft and tender when poked with a fork, about 20-25 minutes.
While potatoes are cooking, prepare garlic cream mixture, in a medium saucepan, combine half and half and minced garlic. Stir and heat until mixture is simmering, remove from heat and set aside.
Remove cooked potatoes from heat and drain water.
Slowly add garlic cream mixture while stirring with electric mixture until desired consistency is achieved. The potatoes should be creamy and fluffy and not runny.
Optional: add parmesan, oregano, pepper, thyme and additional salt to taste.
Serve immediately and enjoy!
Photo from Public Domain Pictures