For some, Thanksgiving is all about spending times with your loved ones. We totally agree, loved ones are great…but have you heard of mashed potatoes?
Just kidding! Both are wonderful. (But in all fairness, your mashed potatoes won’t argue about politics with you at the dinner table). So if you’re thinking about fluffy, creamy and savory potatoes, we’ve got you covered:
- 3 1/2 pounds russet potatoes
- 1 1/2 cup heavy whipping cream
- 2-2 tbsp butter
- 3 cloves garlic, crushed
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 tsp. ground black pepper, or to taste
Peel your potatos (but save the peels! You’ll see why at the end!) Slice your potatoes so that they are the same size. Place in a large saucepan, add salt and bring to a boil. Boil over medium high heat and then allow it to fall to a rolling boil. Watch the pot and keep a fork handy, as your potatoes will be done once they fall apart easily when poked.
Simmer the heavy whipping cream in a medium saucepan and remove from heat. Once the potatoes are finished, drain and add the butter, whipping cream, parsley and begin to mash them up! We paired them with our juicy, organic ribeye for the perfect “steak and potatoes” side.
Gather your potato skins, toss them in olive oil, salt and pepper and bake them for 30 minutes – they’ll turn into super crunchy fries! We covered them in Sriracha and had a quick snack!