The best mashed potatoes are loaded!
Ridiculously fluffy, rich and buttery, and irresistibly creamy – if perfect mashed potatoes are on your Thanksgiving wish list, we’ve got you covered!
Chef Nettie Frank says few simple secrets will take your spuds from good to great.
For the creamiest mashed potatoes, Nettie says Yukon Gold potatoes are the way to go for the best mashed potatoes. They have a naturally creamy texture and a slight buttery flavor, which is perfect for mashing. Russets are another good option, but they can turn a bit more starchy. Yukon Golds will give you that rich, smooth texture that makes mashed potatoes irresistible.
To help lighten the load on Thanksgiving Day, make your potatoes ahead of time. After mashing, let them cool and store them in the fridge. On Thanksgiving Day, just reheat them on the stove, adding a little extra milk to bring them back to the right consistency.
If you’re bringing mashed potatoes to Thanksgiving dinner, you can keep them warm by placing them in a slow cooker on the “keep warm” setting or wrapping them tightly in plastic wrap, then foil, then a towel.
Nettie says you have a few options when it comes to mashing potatoes. Here are the most common methods:
- Potato Masher: Classic and simple. A potato masher will give you slightly chunkier potatoes with a rustic feel.
- Hand Mixer: If you want smooth mashed potatoes, a hand mixer can work wonders.
- Potato Ricer: For ultra-smooth, lump-free mashed potatoes, a potato ricer is your best friend. This tool takes a little more time, but Nettie says this is her number one favorite method.
- Mixer: A stand mixer can also get the job done, but be careful not to over-mix, or you might end up with gluey potatoes.
Want to take your potatoes up a notch? Nettie’s Loaded Mashed Potato recipe is loaded with butter, Swiss and cheddar cheese, green onions, and bacon.
Loaded Mashed Potatoes
By Chef Nettie Frank
INGREDIENTS
- 8-10 Yukon Gold Potatoes – 1 inch cubes
- 1 stick Butter
- 1/4-1/3 C Milk
- 1/4 C Sour Cream
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 C Shredded Swiss Cheese
- 1/2 C Shredded Colby Jack Cheese
- 3 Green Onions – Chopped
- 3 Pieces of Crispy Bacon – Cut into Lardons
METHOD
- Cut Yukon gold potatoes into 1 inch cubes, and boil on the stovetop until potatoes are fork tender.
- Drain potatoes, and mash using preferred method. Add butter, and mix until fully integrated. Then, add milk, sour cream, cheese, green onions, and bacon.
- Place Mashed Potatoes on a serving platter, and add butter pads to the top.
Find more from Nettie on Instagram, @chefnettiefrank, or on her website, chefnettie.com.
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