With Thanksgiving coming up in two weeks I thought I would share a family favorite, homemade mashed potatoes. These mashed potatoes have a secret ingredient, so you better keep reading to find out what it is! I personally think potatoes are my favorite part of the Thanksgiving Day feast. I look forward to that mound of potatoes smothered in gravy. It makes my mouth water just thinking about it! I have mastered the art of making potatoes, but I am still working to perfect the art of making a good thick gravy. It is something my grandmother takes pride in, something my mom is a master at, and something I can’t quite do yet! Anyway, I can’t wait to join with our families and eat and celebrate all that we are grateful for. By Thanksgiving our little boy should be here… unless I’m in labor that day. I can’t wait. The holidays are my favorite and I love spending time with family and enjoying good food!
Yield: 4 servings
Time: 30 minutes
- 4 Russet potatoes, washed but not peeled
- 1/2 c milk
- 1/4 c sour cream (the secret ingredient)
- 1/2 tsp garlic salt, or to taste
- 1 tsp chives
- salt and pepper to taste
- Step 1
Bring a large pot of salted water to boil.
Wash and chop potatoes into 1″ cubes. Boil potatoes until tender. About 15-20 minutes. Drain potatoes.
- Step 2
Using a potato masher, a mixer, or a large spoon mash potatoes into large chunks. Add milk, sour cream, garlic salt, chives, and salt and pepper to taste. You may need to add more milk to reach your desired consistency of potatoes. I like some chunks left in my potatoes, so I try to not over-mash. Serve with our without gravy!