I have used different strategies for Thanksgiving mashed potatoes in the past. I have made them at the last-minute many times (inconvenient because of gravy and turkey carving demands) and I have made them in advance and kept them warm over a water bath. I also used to serve a mashed potato casserole that could be assembled days in advance and baked on Thanksgiving day. This year I made them early in the day and then kept them warm in a slow-cooker… PERFECT. They kept their moisture and didn’t require any tweaking prior to serving.
I doubled this recipe – 6 pounds of potatoes- and had TONS of mashed potatoes!! I am glad that my husband and son would eat mashed potatoes every day. 🙂 This recipe was adapted from Martha Stewart Living. I mashed them with a masher because I prefer lumpy potatoes; a food mill or ricer could be used as well. The garlic and sage flavors were subtle and nice.
I hope you can note the mashed potatoes somewhere in this healthy serving! 🙂
- Serves: 8
- 1 1/4 cups whole milk, plus more for thinning, if needed
- 1/4 cup extra-virgin olive oil
- 1/2 stick unsalted butter
- 2 tablespoons chopped fresh sage leaves
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 6-7 cloves garlic, smashed and peeled
- Coarse salt
- Bring milk, oil, butter, and sage to a boil in a small saucepan. Remove from heat and set aside. Cover potatoes and garlic with 2 inches cold water in a large pot. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 13 minutes.
- Drain potatoes and return to pot. Pour milk mixture through a fine sieve over potatoes; discard solids. Mash potato mixture with a potato masher to combine. Season with salt.
Note: Mashed potatoes can be made 3 days ahead and stored in refrigerator. Reheat in a bowl set over a pot of simmering water, thinning with more milk if necessary.
