Mashed potatoes are a crowd pleaser across the board. To make your spuds extra special around the holidays I like to add extra flavors & textures
Here are a few pointers for tantalizing taters
• use 2lbs of potatoes (I prefer Yukon gold for their great color & texture) boil skins on in kosher salt water for about 45 minutes. Drain. Then peel if desired
•Add 1 stick of butter or 1/2c of olive oil to the potatoes.
•Add 1cup of dairy ( milk, half/half, buttermilk or 1 1/2c of plain yogurt or sour cream )
• Choose a flavor base ( herbs, roasted garlic, chipotle )
• optional ( shredded or crumbled, cheddar, parm, Gouda or goat cheese, mustard or horseradish)
• Festive toppings ( olives, bacon, scallions, carmalized shallots, parsley or dill)
The possibilities are endless & delicious. Just remember to have fun with it. Trial & error. Happy Thanksgiving!
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