Let's face it, Thanksgiving is not Thanksgiving without mashed potatoes. And honestly, my favorite kind of mashed potatoes are the traditional ones. I'm all for changing things up and experimenting with this very cookie cutter holiday dinner, but in this case I don't. I LOVE good old fashion smashed potatoes : )
note: I use red potatoes with the skin on, but you are welcome to use white and or skin them. I just don't like mashed Idaho potatoes.
Also, mashed potatoes are fickle. . . the measurements are not exact because sometimes they are wetter or dryer. You just have to add more moisture and flavor as you see fit.
Buttermilk Mashed Potatoes
serves 4
What you'll need:
4 large red potatoes, cleaned
3 tbsp. butter
a heaping tbsp. cream cheese (yes low-fat is fine)
about 1/4 cup buttermilk (plus or minus as you go)
1 tsp. garlic salt
salt to taste
What you'll do:
Wash and boil the potatoes until fork tender. Drain and put in a large bowl. Add the butter, cream cheese and garlic salt. Using the back of the fork, mash the potatoes. You could use a hand mixer if you like really creamy potatoes, but I prefer mashing with a fork. As you mash, add the buttermilk until you get the right texture. Add salt to taste.
Enjoy warm and garnish with some chopped chives.
Enjoy with this delicious mushroom gravy
I adore mashed potatoes!