Seeryously Gude Cooking

Some might call me a mashed potatoes connoisseur, but truthfully, I’ve never met a potato in any form that I didn’t like. I blame that (and the beer) on my Irish roots…

I have tried making mashed potatoes many ways and from many different types of potato - the traditional russets, butter and milk to garlic smashed potatoes, to mashed sweet potatoes and even mashed cauliflower when I am really paying attention to calories.

Thanksgiving is NOT the time to do that and last year, I hit the jackpot when it comes to creamy, rich, buttery mashed potatoes. This is exactly how I will make them again this year.

INGREDIENTS

• 5 Lbs Yukon Gold Potatoes, Peeled and Cubed
• Quart Chicken/Turkey Stock
• 1 Cup Heavy Cream
• 4 TBS Butter
• Kosher alt/Pepper
• 1 TBS Olive Oil

DIRECTIONS

1. Peel & Cube Potatoes. Make sure you use *Yukon Gold* - this is a must. Add them to a large sauce pan and cover with the stock until the potatoes are covered by about an inch. Add some water if needed.
2. Boil until potatoes are soft enough to pierce easily with a fork - this will vary depending on how big or small you cut your potatoes.
3. While the potatoes are boiling, in a small sauce pan, warm the heavy cream and butter over medium low heat.
4. Drain the potatoes and return to the hot pan. Mash the potatoes with a hand mixer and slowly add the warm cream/butter and mix until creamy smooth. You may not use all of the cream, use your eyes (and mouth) to determine how much you need
5. Add salt and pepper to taste. Swirl Olive Oil on top to finish.

Enjoy!

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Categories: Holiday, Potatoes, Side Dishes, recipe
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