Happy Thanksgiving! Hopefully last night's tryptophan has worn off by now and you are working on a second wave of doziness as you make that turkey sandwich for lunch. While we have your attention and before you nod off again, we wanted to share our top two favorite recipes from this year's Thanksgiving feast. First off, we will give you the inside scoop for the most delicious and creamy mashed potatoes, followed by an attempt at portion control with Paul's incredible individual-sized Bourbon And Chocolate Pecan Pies. Whether you hold on to these recipes for next year's feasting festivities or try them out tomorrow, we guarantee that they will not disappoint!
Rich Mashed Potatoes
Difficulty Level: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes
Serves: 8
INGREDIENTS
4 lbs Yukon Gold potatoes
2 cups heavy cream
1 cup whole milk
8 tbsp butter
salt & pepper to taste
1. Place potatoes (peeled or unpeeled--we do not peel our potatoes but some people prefer their potatoes peeled) in a large pot and add enough water to cover them by 1 to 2 inches. Add a generous amount of salt and bring to a boil.
2. Reduce the heat to low and simmer until the potatoes are tender, about 30 minutes.
3. Drain the potatoes and return them to the pot. Place over low heat, shaking frequently, until any remaining moisture evaporates, about 1 minute.
4. Meanwhile, in a small pan over low heat, heat the cream and milk.
5. Using the back of a wooden spoon (or a potato masher), mash the potatoes. They should be smooth without being overworked.
6. Add 8 tablespoons of butter and almost all of the cream mixture and salt and pepper to taste and mix until combined.
7. Serve immediately.
8. Enjoy!
Happy Tasting,
Paul/a
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