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.
- 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
- 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.
- 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.
- 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.
Photography: White Loft Studio | Linen Tablecloths: New England Country Rentals | Hatchback Chairs: New England Country Rentals | Linen Chair: New England Country Rentals | Mixed Vintage Silverware: New England Country Rentals | Charger Plates: DIY HERE (original plate from Crate & Barrel) | Gold Rim Salad Plates: West Elm | Linen Appetizer Plates: Crate & Barrel | Napkins: DIY HERE (original napkin from Crate & Barrel) | Cocktail Glasses: Crate & Barrel | Salt & Pepper Cellars & Tiny Spoons: Crate & Barrel | Swoop Bowls: Sur La Table | Gravy Boat: Sur La Table | Turkey Platter: Abby’s personal collection, similar from Crate and Barrel | Serving Platters: Abby’s personal collection | Cake Stands (for Apps): West Elm | Wooden Salad Bowl: Crate & Barrel | Serving Spoons: Crate & Barrel | Wine Glasses: Anthropologie | Magnolia Leaves & Gardenia Stems: Fifty Flowers