If you ask me, mashed potatoes are always best classic. I love a good garlic mashed potato every once in a while or a “dirty” mashed potato with skin and all. I’ll even take my mash with snipped chives for a treat every now and then, but on Thanksgiving you must have classic mashed potatoes. For my non-dairy eating guests I use olive oil which I heat and add a clove or two of garlic too until it caramelizes. Then after pushing the potatoes and garlic clove through the food mill, I add in the olive oil. For the rest of us I go traditional. Here is a classic recipe from Food Network.com
Prep Time:15 min
Inactive Prep Time: —
Cook Time:20 min
Serves: 4 to 6 servings
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
1/4 cup unsalted butter
Freshly ground black pepper
Freshly grated nutmeg (optional)
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately.
(Recipe courtesy of Foodnetwork.com)