Mashed potatoes are a classic — and nearly universally liked — Thanksgiving side dish. But if you're a rookie cook, you might not know how to make the fluffy, creamy concoction.
We'll walk you through it below. But first, some tips.
You'll want to buy russet or Yukon gold potatoes, because they're the starchiest and most buttery varieties, according to Epicurious. You'll want about a half of a pound of potato per person you're serving.
When you cut them into pieces, try to keep the size of the chunks uniform. And when you start to boil them, TheKitchn recommends salting the water as a way to start seasoning them from the get-go. Make sure to drain the water after boiling, according to Good Housekeeping. Then season to your heart's content.
Here are three recipes for you to try on Thanksgiving. May the mash be ever in your favor.
Basic Mashed Potatoes
These instructions from allrecipes couldn't be easier. Boil a big pot of salted water and add two pounds of peeled, diced russet potatoes. Let them cook for 15 minutes. Drain and set aside.
In a bowl, stir together two tablespoons of melted butter and one cup of milk. With a beater, mash the potatoes and add the milk until it's smooth. Flavor with salt and pepper.
Creamy Garlic Mashed Potatoes
Take your potatoes to the next level with this recipe from Alton Brown. Peel and dice three and a half pounds of russet potatoes, then boil in salted water. When they're tender, drain them.
In a saucepan, heat up two cups of half-and-half with six cloves of crushed garlic. Mash your potatoes in a bowl and stir in your garlic-milk mixture. Add grated Parmesan, season with salt and pepper, and let cool.
Loaded Cheesy Mashed Potato Balls
Feeling adventurous? Make this recipe from tablespoon.com. Make mashed potatoes as per normal, then let cool. In a separate pan, cook three slices of bacon and crumble. Set aside.
Put the cooled potatoes, an egg, two tablespoons of chives, the bacon and 3/4 cup of shredded cheese into a bowl and mix together. Form into small balls and toss with breadcrumbs. Let them sit for 15 minutes, then prep four cups of vegetable oil in a pan. When hot, fry the balls until golden — and enjoy.
Don't forget the gravy.