In my humble, humble opinion, no Thanksgiving dinner is complete without a big ol’ helping of mashed potatoes.  Classic, truly amazing mashed potatoes covered in oh-so-yummy gravy.  And because I am now officially drooling (aren’t you?), let’s just skip the small talk and head straight to the recipe.  It’s sort of awesome.

Classic Mashed Potatoes
prep time
20 Minute/s
cook time
40 Minute/s
total time
1 Hour/s
Serves 8Ingredients
  • 4 pounds potatoes (use golden creamers or russet potatoes)
  • 4 TBS butter or Earth Balance plus 1 TBS for topping
  • 1.5 - 2 cups Whole Milk (for richer potatoes, use heavy cream)
  • 1/4 cup mascarpone cheese cheese or 1/2 cup sour cream, optional
  • salt & pepper to taste
  1. Cut potatoes into 1 inch pieces. Place into large pot and completely submerge in cold water. Add a heavy dash of salt to your water and bring to a boil.
  2. Cook until potatoes are fork tender, about 30-40 minutes. Drain completely and return to pan on medium heat. Let the water cook out for about 1 minute. Remove from heat.
  3. With a potato masher (or an electric beater for you lazy cooks out there like us), blend butter, milk, mascarpone or sour cream, salt & pepper until potatoes are the consistency you like. Top with a dollop of butter and fresh ground pepper.

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