If there is one dish I need for Thanksgiving, it is mashed potatoes. I cannot even imagine a Thanksgiving without this creamy, buttery deliciousness.I know the turkey gets all the glory but other than providing a base for the gravy, I can pretty much skip it. Now the stuffing, that can provide some serious competition for the top dish on the Thanksgiving table. In the end, it is all about the mashed potatoes for me.
Even my leftover turkey sandwich has to include a smear of mashed potatoes. If you can’t have carb upon carb sandwich at Thanksgiving, when can you have it. It’s my once a year treat. I do have some rules about mashed potatoes, though. No lumps! I repeat no lumps. Do not try to give me smashed potatoes. I want beautifully pureed potatoes. I put mine through a vegetable ricer. Definitely don’t use beaters unless you want starchy mashed potatoes. Put the beaters down and step away from the potatoes.
Another rule, add warm milk. Oh yes, this does make a difference. Take it from a mashed potato aficionado, this will help make your potatoes creamy. If that wasn’t reason enough, it will also help keep your mashed potatoes hot. With these few simple rules, your mashed potatoes will be perfect. They will be the hit of the Thanksgiving meal. The turkey may be a little upset about being upstaged but the mashed potatoes are due for their proper position on the Thanksgiving table.
- 1 ½ lbs Russet or Yukon gold potatoes, peeled and cubed
- ¼ cup light herb & garlic cheese
- ½ cup non-fat or 2% milk
- Place potatoes in a large saucepan and cover with water.
- Bring to a boil, reduce to a simmer for 15 minutes or until potatoes are fork tender.
- Drain potatoes. Put through a ricer to puree into a medium bowl.
- Heat milk and cheese in a microwave for 30 to 45 seconds. Milk should be warm not hot.
- Add to potatoes and stir.
- Add salt if needed
Nutritional value per serving: Cal 113/Fat 2 grams/Carbs 22 grams/Fiber 2 grams/Protein 4 grams