Mashed potatoes done right.

Thanksgiving is exactly 2 weeks away. Don’t act like you forgot. We have FALL everywhere. Notice the red Starbucks’ holiday cups? I know you did. What you may not have noticed is that you need to figure out this food gig for the holiday completely centered around eating. Talk about foodies rejoicing. Anyway, its an overwhelming meal and if you don’t have a game plan, this is an easy way to start. Check out the cranberry sauce recipe too, we are all about hooking you up for the big Turkey day.

  • 1.5 lb. of red skin potatoes
  • 1/2 cup of half & half
  • 2 tbsp. of minced garlic (again I do 3 but I’m a gahhhlliccc addict, nice faux Bahston accent, right?)
  • 2 tbsp. of chopped chives
  • 3 tbsp. of butter
  • Salt & black pepper to taste

Boil potatoes (skin on because I’m lazy, if you hadn’t noticed through most of these quick/easy recipes). While those are cooking, in a separate sauce pan bring the half & half to a boil with the chives, garlic, salt & pepper. Cut the heat immediately once the milk bubbles, we are just trying to heat through not boil or cook.

Drain the potatoes & mash with the butter. (You will notice that the skins just slide off and its edible and it won’t take away from the dish. BUT if you are a hard working home cook then feel free to take the time to peel them prior to boiling). Once thoroughly mashed, add the half & half mixture and whip/stir. This will make the mashed potatoes fluffy and melt in your mouth yum! Plus the chives & garlic will be infused evenly.

Happy Eating, XO.

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