It's almost here and my family will be busy this week getting things ready for Thursday's main event. I pulled out my mashed potato recipe since it is a crowd pleaser and can be made ahead. I wanted to share it in the spirit of this season of Thanks and Praise.
5 lbs. russet potatoes, rinsed and peeled
32 oz chicken broth, low sodium
2 sticks unsalted butter
8 oz cream cheese
½ cup milk, add more if needed to thin the consistency
1-½ Tbsp kosher salt
1 tsp white pepper
Add the chicken broth to a cold 6-8 qt Dutch oven. Cube the potatoes, about 1”, into the pot. Bring the potatoes up to a simmer slowly over medium heat. Continue to simmer about 20 minutes until the potatoes slide easily off a sharp knife point. Drain the potatoes. (Reserve the cooking broth for a soup or gravy, don’t waste it.) While the potatoes are cooking, melt the butter and cream cheese together in a small saucepan over medium low heat, stirring several times until melted and warm.
Return the drained potatoes back into the warm Dutch oven and pour over with the butter/cream cheese mixture, half of the milk, salt and pepper. Stir everything together then mash the potatoes just until they are smooth. Add in extra milk if needed to thin the consistency. Do not over mash or the potatoes will become gluey. Cover and keep potatoes warm until ready to serve.
This recipe can be made the day before and refrigerated. Then reheat in a buttered crockpot on low about 3-4 hours before serving. Just stir once an hour or so and add a little more milk, broth or half and half if needed.
Got a good Thanksgiving recipe? Share it, I'm sure it will be appreciated by others.