If you don’t see mashed potatoes on a holiday table, is it really the holidays?!
I’ve been a mashed potato lover my whole life; well, I’ve been a potato lover my whole life. I’m not really picky on the form they come in. However, there is something so rich and decadent about mashed potatoes. Maybe it’s the amount of butter and heavy cream that goes into these…
Let’s talk potatoes! There’s obviously a ton of potato variety to choose from, Yukon Gold, Russet, Red potatoes… I’m sure there’s more, but those are the big ones! I chose Yukon Gold for this recipe for a couple of reasons. One, the skin is really delicate with these potatoes so you don’t really have to peel them. Give ’em a good scrub and they’re ready for their steam bath. Not having to peel potatoes is a time saver any day, but especially on Thanksgiving when you already have a bunch to do! Two, they’re a softer potato that cooks a bit quicker so less time on the clock! Three, I really just prefer the taste of Yukon Gold potato more. Feel free to use another potato of your choice. However, if you use a Russet, you’ll need to peel them first and probably adjust the cooking time as well as water content. Russets are a more starchy potato, as well as a bigger potato in general, so you’ll probably have to cook them for a little bit longer.
Another note for this recipe! I prefer a thicker mashed potato, if you like yours a little bit thinner, feel free to add more heavy cream at the end! Also, if you use a hand mixer to mix the mashed potatoes, be sure to know when to stop! Mashed potatoes can often teeter the line between smooth and delicious and thick and gummy. So just pay attention to the constancy of your potatoes. If you think they’re almost there, I would stop and hand mix it so you don’t go too far!
I also have one more Thanksgiving tip! Be creative in how you cook your food! Don’t feel the need to cook everything on the stove or in the oven! Your turkey takes up a lot of space in the oven, so find different ways to cook your food so you’re not stuck playing Oven Tetris on the big day. For example, use your pressure cooker to make your mashed potatoes, or use your slow cooker to make dessert. Different ways to make the same food, but you’re not stuck trying to fit everything in the oven or heating up your house by using every burner on the stove!
3 pounds of Yukon Gold potatoes
3/4 cup of water
1/4 cup of chicken broth
1/2 cup of milk/heavy cream
1/2 cup of sour cream
Half a stick of butter
Salt and pepper, to taste
Chop the potatoes into large chunks. Place them in the bottom of a pressure cooker. Add in the water and the chicken broth. Close the lid and select High Pressure for 10 minutes. When the timer is done, carefully turn the knob for a quick release.
When all the steam has been released, open the lid, and carefully begin to mash the potatoes. If there’s any extra water in the pot, go ahead and drain it! I prefer to use a potato masher, but you can use a hand mixer if you’d like. Add in sour cream, milk/heavy cream, butter, and salt and pepper. Mix together.
Serve in a large bowl with some thinly chopped parsley and another little tab of butter.
These are so creamy and rich, I could eat the whole bowl by myself! I love the golden color of these potatoes with the rich buttery taste and the nice tang from the sour cream. I mean, nothing is better than potatoes with butter! Am I right, or am I right?!?