The Ultimate Thanksgiving Mashed Potatoes
In this recipe, potatoes are cooked in chicken stock with garlic and butter, then finished with fresh parsely. There is no cream or milk in these ultimate thanksgiving mashed potatoes making them surprisingly light and delicious.
Servings 4
Equipment
- 3-qt pot
- vegetable peeler
- Whisk
- knife
Ingredients
- 6 small Yellow Potatoes
- 4 cloves garlic, minced
- ¼ cup butter
- ⅛ teaspoon black pepper
- 2 tablespoon chopped parsely
- 1 L chicken stock or enough to cover the potatoes
- salt to taste
Instructions
- Peel and dice the potatoes.
- Rinse the potatoes in three changes of room temperature water.
- Cover the potatoes with chicken stock.
- Add the garlic, pepper, and butter to the pot.
- Bring the pot to a boil on high heat and cook for ten minutes. Reduce the heat to medium and cook until the potatoes start to fall apart and the liquid only comes up halfway on the potatoes.
- Take the pot off the heat and whisk the potatoes until they are smooth and creamy.
- Stir in the parsley, taste the potatoes and adjust the seasoning with salt and pepper as needed.
- If the potatoes are too wet once whisked, put them back on the burner on medium heat, and stir with a wooden spoon or spatula for a minute or two until the potatoes have reached your desired consistency.
- Serve immediately.