Creamy Mashed Potatoes

No Thanksgiving feast is complete without potatoes in some form. For someone like me, who hasn’t had more than a couple of those scrumptious feasts, classic mashed potatoes are what dreams are made of.

To be honest, I can have potatoes for any meal. I mean who doesn’t like potatoes? (Don’t answer, its a rhetorical question.) If you’ve been having a traditional thanksgiving feast with the customary turkey, yams, casserole and pie, you might already be bored of seeing mashed potatoes in the spread. You can experiment with different potato recipes but nothing beats a bowl of fluffy mashed potatoes.

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Adding milk and heavy cream to the mash makes it creamy and divine!

Its highly critical to pick right kind of potatoes which is the key ingredient here! To avoid having a meltdown, use Russet potatoes and avoid Yukon, new or any other kind. The next essential aspect is how you boil the potatoes. Dumping all the potatoes in boiling water will give you unevenly cooked potatoes and result in lumpy mash. Adding melted butter makes sure the entire batch is enveloped in buttery goodness. Unfortunately I haven’t tried to make it vegan yet.

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Mash turning creamy dreamy

Worry not, I swear by this recipe I’ve been using for quite long now and it has never failed me. You’ll never have to peek at another recipe!
Try it and thank me when you score brownie points for adding this one to the spread. Leave comments or tag me on Facebook/Instagram when you give it a go.

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Final product

Creamy Garlicky Mashed Potatoes

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Prep time: 15 mins        |    Cooking time: 25 mins        |    Serves : 4
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Category: Sides
Cuisine: Vegetarian, GlutenFree
Serving suggestion: As a side to choice of main course
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Ingredients:

  • 4 potatoes, peeled and diced in equal sized chunks
  • 4-5 cups water
  • 2 tbsp butter, melted
  • 1/3 cup milk + 2 tbsp heavy cream
  • 2 cloves of garlic, minced
  • salt & pepper
  • 1 tbsp chives, finely chopped

Method:

  1. Tumble the potato chunks in a pot or sauce pan and cover with water until completely immersed. Let the water come to a boil and cook potatoes until tender. Stick a knife in one of the chunks after about 15 mins to check if they’re done. If the knife inserts easily, the taters are ready to roll!
  2. Drain the potatoes and mash them with a vegetable masher in the same pot. Add garlic to the butter and melt in microwave. Add it to the mash. Stir.
  3. Pour in the milk and cream. Turn on the stove to low and stir the mixture until properly  incorporated.
  4. Season with salt and pepper. Garnish with fresh chopped chives.
  5. Serve warm with another dollop of butter.

Note: You may top the mash with fried Parmesan bread crumbs.Leftovers can be stored in fridge for another day.

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