This week I’m posting Thanksgiving recipes, most of them on loan from my mom, who rules.
My mom’s magical mashed potatoes come not from a recipe, but a philosophy. What that means, really, is that I have no specific quantities for this post. When I asked Mom for the recipe, the conversation went something like this:
SUZY: How many potatoes do you use?
MOM: That depends on how many potatoes I need.
SUZY: How long do you cook them?
MOM: Until they’re done.
So, in lieu of an actual recipe, here are some basic guidelines to making perfect mashed potatoes:
- use Yukon Gold potatoes
- cut the potatoes into chunks, and place into cold water
- bring to a boil, and cook until the potatoes are tender
- drain the potatoes and return to the hot pan, off the heat
- heat butter and heavy cream together in the microwave
- pass the potatoes through a food mill
- gently stir in warmed cream and melted butter
- salt to taste
The resulting golden mashed potatoes are so delicious, I believe they could probably balance the national budget. And now I’m considering running for office on a mashed potato platform.