I don’t think that it’s any secret that I’m not an expert in the kitchen. I’m learning just like you are. Typically my family would let me make the stuffing, because that was something I couldn’t mess up. Or injure myself in making. In fact I finally helped with pies last year! I can’t be the only one that is finally a fully grown adult that doesn’t know how to make a Thanksgiving Dinner. One day I’m going to have little ones, and I want it to be as memorable for them as all of my Thanksgivings and Christmases were. Over the next few weeks, I’ll be sharing all of the secrets behind cooking the best Thanksgiving and Christmas Dinner. We can learn together! Today we’re starting with my mom’s homemade mashed potatoes recipe!
Also, sometimes you just need some soul food. They are not difficult, the most cumbersome thing about them is the peeling – I always use a cheater vegetable peeler anyway. But they taste SO MUCH BETTER than the ones out of a box. Also, potatoes are in the scheme of things – very affordable. They are a thrifty way to create a filling dinner when the days grow cool and short. They, like homemade bread pair well with just about anything including my mom’s famous roast or my husbands favorite pulled pork!
Even though I used an 8 lb bag in this example, you can make the batch however large or small you’d like. I wanted leftovers for the week, so I did the whole bag. You’ll start by washing and peeling all of the potatoes.
Then you will chunk them up into one inch chunks. Season these generously with salt.
Next place them in a stock pot and cover them with water. Bring them to a boil (just slight not rolling). Make sure not to boil them over.
Then, once you feel they are done, this usually takes fifteen or twenty minutes for an entire 8 lb bag, test their tenderness. If you can pierce them with a fork all the way through easily they should be done.
Now turn the heat off and remove the potatoes with a slotted spoon. Place them in a stand mixer.
Mix in 2 soft sticks of butter and half and half or heavy whipping cream until its the appropriate consistency. The amount of butter and half and half or heavy whipping cream you want to add will vary based upon your personal preference. However, at least this gives you a starting point to understand how much butter to add or proportion out.
Next you’ll need add some salt and pepper to taste.
Walah you’re done!
I hope you enjoy these as much as I do. I’m looking forward to sharing some other basic Thanksgiving and Christmas dinner hallmarks with you!
Homemade Mashed Potatoes Recipe
- 8 lbs of Potatoes
- Half and Half or Heavy Whipping Cream
- 2 Sticks of of Butter
- Salt & Pepper to Taste
- Wash & peel potatoes. Cut them into one inch chunks.
- Sprinkle them generously with salt.
- Cover the potatoes with water in a pot and bring to a slight boil. You will boil them until they are tender (about _ minutes). Take care to not boil them over.
- Test the the tenderness with a fork, you should be ale to pierce the chunks all the way through.
- Turn the heat off and use a slotted spoon to drain remove them from the water. Place the potato chunks in a stand mixer.
- Add 2 sticks of butter. Then, mix in half and half until you are happy with the consistency.
- Add in more salt and pepper to taste.
Thanks for reading this homemade mashed potato recipe!