Mashed potatoes are a Thanksgiving staple in nearly every home. They are simple to prepare…but if you don’t do it quite right they can turn out gluey and stiff. This is my favorite way to make them, and my favorite way to eat them! They turn out perfectly delicious every time.
If you are in charge of mashed potatoes for Thanksgiving this year, these could make you a very popular person! The garlic and rosemary give it a subtle flavor, so it will compliment your turkey and sides without overwhelming your guests’ palates. They are creamy and delicious and the perfect texture…so light and fluffy that you won’t even realize that you’ve had three servings!
* I have made these mashed potatoes with raw garlic added to the boiling water, and I’ve made them with roasted garlic added right before they get mashed. It’s delicious both ways, so do it the way that speaks to your mashed potato loving heart!
*This recipe doubles easily if you have a big crowd to feed.
*I have mashed this recipe by hand and using an electric stand mixer. I prefer using a mixer because it’s so much faster and easier!
*Yukon Golds are another great variety for mashing. I have also used Russets, but I don’t like the texture *quite* as much. Many people love Russets for mashing though, so try what sounds best! Stick with it if you like it, or try something else if you think they could improve. No matter what you choose, you really can’t go wrong!
If you need some flavored butter for your holiday spread, be sure to try this Chive Butter (pictured above) or Garlic-Basil Butter. You can enjoy these flavored butters on mashed potatoes, steamed or roasted veggies, crusty bread or soft rolls.
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