If you follow me on instagram you may have already seen the giant pile of mashed potatoes I made for Thanksgiving. We always have several kinds of potatoes, but my cousin Marco insists it's not Thanksgiving without mashed potatoes - so it we had mashed potatoes & it was officially Thanksgiving. This year I added two of my favorite things to our potatoes - cheese & garlic - & mashed them with a supped up version of the potato masher that my cousin-in-law, Mariah, said would've made Grandma O'Hara proud.
Keep reading for my recipe. How do you make your mashed potatoes? Do you use a food processor or go for the full arm work out with a traditional masher?
PS: remember if you have a ton of leftover mashed potatoes you can reinvent them with this recipe!
- 5-6 lbs of potatoes (I used russet & yukon gold)
- 1 cup marscapone cheese (cold)
- 1 stick butter (cold)
- 1 cup grated Parmesan Cheese
- 2 heads of garlic (roasted - see notes in directions)
- 2 cups milk (hot)
- salt & pepper
Make the roasted garlic!
- Pre-heat your oven to 400 degrees.
- Break apart the cloves of 2 heads of garlic - but don't peel the skin off.
- Wrap garlic cloves together in foil.
- Place garlic foil pack in the oven & roast for 30-45 minutes or until the cloves are soft & squishy.
- Remove from oven & let cool.
- When cool enough to handle squeeze the garlicky goo from each clove & set aside in a bowl.
Make the potatoes!
- Peel all potatoes (or find a loving husband who will do this for you).
- Cut all potatoes into equal sized pieces. If you cut them smaller they will cook faster - but just make sure they're all the same size (see same aforementioned note about husband).
- If you're not going to cook the potatoes right away store them in a bowl filled with water so that they don't brown.
- Using the biggest pot you have pile all the potatoes into it.
- Cover the potatoes with water.
- Add about 2 tablespoons of salt to the water (this is for 6 lbs of potatoes people!)
- Cover the pot & cook bring to a boil.
- In the mean time heat 2 cups of milk over low heat until hot but not boiling.
- Reduce heat once boiling & remove lid.
- Continue to cook the potatoes until they are falling apart - they'll be easier to mash this way - about 25 minutes or so.
- Drain potatoes into a colander.
- Throw hot potatoes back into the pot you were cooking them in.
- Add cold butter, marscapone, garlic & parmesan to the potatoes.
- Add the hot milk to the mixture 1/2 cup at a time.
- Mash the potatoes with a good old fashioned masher, or a supped up one like I did.
- Keep adding milk until you've reached the cream consistency you like - if you like them lumpier - mash less with less milk. If you like creamy potatoes, keep mashing & add more milk!
- Season with salt & pepper to taste.
- Serve hot.