Thanksgiving Recipes 6 – The Taters
[This is part of a multi-post series on Thanksgiving. Start from the beginning.]
I tried something new for Thanksgiving, and as you probably know, that’s not always wise. But when it comes to mashed potatoes, adjusting them at the end is always possible. And in this case, I did have to adjust. But rather than give you my jumbled mess of a recipe, I figure I’ll document how I should have done it.
Peel and cube a whole 5 lb. bag of Russet potatoes. It is helpful if you have your mom help you with this, as I did. It made the process go much more quickly. As you cube the potatoes, put them in a very large pot of cold water. This will stop them from browning before you’re done, and it will allow all of the potatoes to come up to temperature together. This is very important. Add at least one teaspoon of salt to the water, and bring the potatoes up to a boil. While the water is coming up to temperature, add about a half a head of garlic. Yes, you read that right, about a half a head. Peal the cloves and throw them right into the water so they will cook with the potatoes. You’ll mash them right in at the end, but they won’t be at all strong because they have been cooked.
While the potatoes cook, warm about a cup of half and half along with a half a stick of butter in a saucier or sauce pan. Add at least a quarter teaspoon of freshly ground pepper, more if you love pepper like I do. I then added (and I think it was a good idea!) about a quarter teaspoon of garlic powder because my sister was challenging that half a head of garlic would not be garlicky enough. I think the powder added a bit of extra kick, and I’d definitely do it again. I also should have added about a half teaspoon of salt.
When the potatoes are done, drain them, and run them through a food mill or potato ricer. I would use a potato ricer for a smaller quantity, but with the huge volume, it was nice to have the food mill. I used the middle-sized plate on the mill, and scraped backwards every few turns to get every last bit through. Then stir gently while adding the half and half mixture. Once it is incorporated, take a taste and adjust how you like it. Just make sure you have enough salt, because potatoes really need salt.
Once properly seasoned, these potatoes are awesome with a pat of butter, a spoonful of gravy (if you’re into that sort of thing), or all on their own. I really love the texture the food mill provides. Not a single lump, and not the slightest bit gummy.