Today I will be sharing another recipe to help you with your holiday dinner planning. I will share my Perfect Mashed Potatoes. Smooth and creamy potatoes that are sure to earn a permanent spot on your holiday menu!
There are only two weeks left until Thanksgiving! If the past year is any indication, these two weeks will be flying by in no time.
Have you planned you holiday dinners yet? I noticed that there are two kind of families, for the most part. Those who have a traditional dinner menu set and have the same menu every year. Tradition is very important to them! There are also those who try to mix it up and try new dishes every year. My family is actually a combination of both.
We do have the tradition of having Thanksgiving at my in-law’s and we have a dinner menu that is pretty much set every year. Although, I do “break the law” from time to time and introduce a new side dish or dessert. When it comes to Christmas dinner, my mom and I cook it and we like to mix it up every year and make something new.
I mentioned to you this weekend that I will be sharing holiday dinner recipes until Thanksgiving! (Then, we will move on to Christmas.) On Sunday, I shared a collection of Turkey recipes to kick things off. Today, I am sharing the most popular side to serve with your turkey (or ham), the potatoes.
There are SO many ways to cook your potatoes but for our Thanksgiving dinner, they are always mashed potatoes! (Although, for Christmas, I make Scalloped potatoes.)
I’ve been making mashed potatoes for so many years and I believe that I’ve perfected them. At least my family thinks that I did (hehe, I’m going to be cocky and agree with them).
The Perfect Mashed Potatoes
- 1 lb Idaho potatoes peeled
- 1 bay leaf
- 1 tsp dry dill weed
- Save the cooking water from potatoes
- 3 tbs butter
- 1/4 cup heavy whipping cream
- 3 tbs sour cream
- Start with 1/4 cup of cooking water from above might have to add more
- Salt to taste
Start by peeling your potatoes and cutting them in large chunks. Cutting the potatoes will make it faster to cook and easier to mash.
Add the potatoes to the pot and add enough water to cover the potatoes comfortably.
Add the bay leaf, some salt and dill weed. Cook on medium heat until the potatoes are cooked all the way through and starting to fall apart.
Drain the potatoes and save the water.
Place the potatoes back into the pot. Add butter, heavy cream sour cream, some cooking water and salt. Start mashing and see if you might need a little more water. If you do, add 1/4 cup at a time until you reach a desired consistency. (You might only have to add 1/4 to 1/2 cup.)
Mash it for a while until it's nicely smooth. Taste to see if you need to add more salt.
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
If you’d like to spruce up your mashed potatoes and add more flavor, you can make them with peas and caramelized onions!
I love the flavor that caramelized onions add to the mashed potatoes. To get a nice caramelization on the onions, preheat the pan on medium-high heat with some butter or oil. Add your diced onions and saute, stirring often, until the onions get that nice golden-brown color (and smell incredible)! You can also cook the peas in the water that you saved from mashed potatoes.
Make sure you follow me through your favorite blog reader (bloglovin or other), or follow me through | Facebook| Twitter| Pinterest|