My Grandmother’s recipe for Thanksgiving mashed potatoes, since the last mid-century. Solid flavor on it’s own, yet a perfect vehicle for gravy, adding flavoring or cheeses.
Equipment: Potato peeler, stock pot, paring knife, cutting board and potato masher. Serving: 10 Cups total.
-12 large russet Potatoes, peeled. Don’t need to be perfectly peeled.
-1/4C chicken flavoring – powder/bouillon
-1 stick Butter
-1 C Heavy Cream
-Salt n Pepper to Taste
Fill a large stockpot 2/3 full with water, set to boil. Cut the peeled potatoes into large chunks, into generally even sizes so the taters cook through at around the same time. Once the water is at a slow boil, add the chicken flavoring and the peeled potatoes. Boil for 15 minutes, then check doneness of the potato by seeing if a fork goes through the center/fork tender. Set aside a cup of the flavored potato water. Drain potatoes, lightly. Throw the butter into the bottom of the stockpot on the stove, place drained potatoes back into the stockpot. Begin to mash. Halfway mashed, add the heavy cream. Continue to mash. The potatoes should be mostly mashed, but with small chunks remaining. These are not watery pudding mashed potatoes. Taste. Add salt and pepper, mix and add more til at the desired doneness. If the potatoes are too thick for you, add back the chicken stock until it’s to the desired consistency. Serve warm.
I eat mine with my gravy. Feel free to mix in cheese or other flavorings.
Bon Appetit.
NOTE: No specific measurement for salt as both chicken flavoring/bouillon and butter have different amounts of salt depending on brand. Recipe needs to be salt -to-taste to avoid over salting.
