Thanksgiving Mashed Potatoes
*14 medium Yukon Gold Potatoes, cubed and place in bowl of water to remove starches
*1/2 Onion, minced fine or use small food processor or 1 teaspoon Onion Power
*4 Cloves Garlic, Pressed or 1 teaspoon Garlic Powder
*2 tablespoons Extra Light Olive, for sautéing onions and garlic
*1/2 cup Butter, more for serving
*4 ounces Greek Yogurt Cream Cheese
*1/2 cup Cream or Milk or Evaporated Milk
*Milk or Potato Water, for thinning
*1 teaspoon Sea Salt
*1/2 teaspoon White Pepper
*Chopped Cilantro, Garnish
Cook the cubed potatoes in a stock pot of water on medium-heat; I like to have the water to boiling point before adding potatoes. Use a spider strainer to add and remove potatoes. Cook until fork tender slightly firm 20 to 25 minutes.
While potatoes cook sauté onions 2 minutes on medium-low heat adding the garlic in the last-minute. Add onions and garlic without sautéing if desired for stronger onion and garlic flavor.
Remove potatoes to a large mixing bowl, using a potato masher, mash the potatoes until desired texture.
Add: Butter, cream cheese, cream , sautéed mixture and add milk or potato water until desired thickness/texture is achieved.
Add: Salt and pepper or to taste
Serve with melted butter or gravy
Garnish as desired.
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