Serve the perfect mashed potatoes this Thanksgiving

November 12, 2009

Who says the turkey deserves center stage? Potatoes have long been relegated to the role of perennial side dish, but with these tips your mashed potatoes will have guests begging for seconds and thirds.

The classic mashed potato consists of boiled brown potatoes, a little milk and butter and a lot of elbow grease. Shake things up this year by making a few upgrades to the classic recipe. Mash baked new potatoes (feel free to leave the skin on) with butter, sour cream and garlic for extra flavor.

Blend the potatoes with an electric mixer for super-smooth spuds. Sea salt and freshly ground black pepper also make delicious additions, according to your tastes.

The New York Times recommends boiling your potatoes in salted water that is mixed with either milk, wine or chicken stock.

When mashing, according to the news source, choose a flat, efficient masher akin to a ricer. This will allow you to get the job done faster, and will prevent the potatoes from getting gummy. When done mashing, season to taste.

Experiment with your recipe in the weeks before the feast. Try mixing in a little cheddar cheese or rosemary. Or, stick with the classic butter and salt for a nostalgic taste that most guests will love.