The frenetic pace and challenge of getting turkey and side dishes to be served together at precisely 6pm on Thanksgiving day is exhausting. So over the years, I've been working in "make ahead" recipes that makes serving the meal a whole lot easier. Make ahead gravy. Make ahead stuffing.
This year, I added make ahead mashed potatoes. And I'm here to tell you they were the best mashed potatoes ever. First off, I avoided all of the chemistry class theatrics required of boiling potatoes from scratch with cold water. And that method requires great precision in order to serve piping hot potatoes with piping hot turkey at the same time.
And this method is foolproof. You cannot screw it up. Anyone who can read can make perfect mashed potatoes. Yes, even you, Joan.
5 pounds of russet or Yukon Gold potatoes, each potato peeled and quartered
8 cloves garlic, peeled
1-1/2 cups whole milk
8 tablespoons butter
2 cups of half & half
Kosher salt and fresh ground pepper to taste
Chopped chives, for garnish
- Peel and quarter potatoes and place in slow cooker with garlic and 1-1/2 cups of milk. Set slow cooker to high and cover. Cook for 5 hours.
- After 5 hours, turn slow cooker to warm. Using a potato masher, mash the potatoes right in the slow cooker.
- Melt butter in a medium saucepan. When melted, add half & half to the pan and heat to warm (do not boil). When warm, add mixture to slow cooker. Using masher, blend potatoes with butter/half & half mixture.
- Add salt and pepper to taste....a half of a teaspoon at a time for the uninitiated.
- Cover potatoes and serve whenever you want.
|Grogs and Goldie, 1956|