There are dozens of ways you can prepare this classic side; here’s one suggested recipe for Thanksgiving mashed potatoes from Lincoln Culinary Institute!
Ingredients for Thanksgiving Mashed Potatoes
- 5 pounds Russet Or Yukon Gold potatoes
- 3/4 cups butter
- 1/2 cup to 3/4 cups Half-and-Half (or heavy cream)
- 1/2 teaspoon to 1 teaspoon salt
- 1/2 teaspoon to 1 teaspoon black pepper
Wash and peel your potatoes, then cut each one in half lengthwise. Then cut again into one-inch pieces. This will help them cook evenly and will also help speed up cooking time. If you’re peeling and cutting in advance, you can store the pieces in a bowl of cold water.
Place your potato chunks into a large pot and add enough cold water to cover them. Start the burner on high to get the water boiling, then add a generous pinch of salt, cover the pot and bring it all to a boil!
Potatoes are “done” when a paring knife can be easily inserted and removed without the chunks breaking apart. If they’re overcooked, they can absorb too much water and become too sticky. Keep an eye on them as they start to approach “doneness”.
When your potatoes are ready, drain them well and return them to the pot. In a separate pot, add the Half-and-Half and heat until almost boiling, then add the butter and combine it until melted.
Turning back to the potatoes, mash using a hand-masher, or a ricer (which works like a garlic press) for an even smoother final product. When the potatoes are ready, slowly pour in the cream-butter reduction. Don’t use the entire mix – save about a quarter of the reduction and you can always add it in later if you want a creamer side dish.
Stir the reduction into the potatoes, and add your salt-and-pepper seasoning. DON’T use a food processor! Just fold the potatoes over and into each other to fully incorporate the seasoning.
Make it as creamy as you’d like, tasting occasionally until you’ve got the perfect flavor for your guests. If you’ve got a while before the meal will be served, drizzle a little melted butter over the top and pop them back in the oven just before dinner. This will get them hot again and also brown the edges a bit.
And there you have it – classic Thanksgiving mashed potatoes! Happy Thanksgiving from Lincoln Culinary Institute and Lincoln Tech!