There's nothing like creamy mashed potatoes. When you make mashed potatoes, never ever use a hand mixer or food processor. You will get glue. Instead, use a potato masher, ricer, or food mill. I like my mashed potatoes lumpy, but if you don't just keep mashing until you reach the consistency you like.
Mashed Potatoes
Ingredients
4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Coarse salt
1 8oz container of sour cream
4 tablespoons (1/2 stick) butter
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
Directions
Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
Add butter to mash potatoes and mash just until smooth. Add sour cream and stir until combined. Stir in parsley and chives; season with salt. Garnish with more herbs. 
Showing posts with label SIDES. Show all posts
Showing posts with label SIDES. Show all posts
Thanksgiving Series No.5-Mashed Potatoes
Thanksgiving Series No.: 4-Crockpot Dressing
Slow Cooker Dressing Recipe
Oven space is always limited on Thanksgiving so using the crockpot to make your dressing will free up some much needed space. This is also an easy way to make 'extra' stuffing for a large crowd. I haven't tried this recipe yet, but I am going to make it for this year's Thanksgiving.
Ingredients:
1 cup butter or margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs
1 (12 ounce) package mushrooms, sliced
12 - 13 cups slightly dry bread cubes
1 teaspoon ground poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 - 4 1/2 cups chicken broth or turkey broth
2 eggs, well beaten
Directions:
Melt butter or margarine in a skillet. Saute onion, celery, mushroom and parsley.
Pour sauteed vegetables over bread cubes in a very large mixing bowl.
Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well.
Pack stuffing lightly into slow cooker, and cover.
Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.
Makes 8 servings
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