Putting my thanksgiving recipe here… which is more of a method I guess.

Here I keep it super simple.

Gather it:

• 5 lb. bag of Yukon Gold Potatoes
• 1 Stick Butter
• 1 cup of Buttermilk
• 8 oz. Sour Cream
• 32 ox. box of turkey broth.
• Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

1. Peel the potatoes, don’t be afraid to leave a bit of skin.
2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
3. Maybe toss in a pat of butter and some spices.
4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
6. Add your spices to taste.
7. Start to mash ’em, add the buttermilk, sour cream, & butter.
8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

• I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
• Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
• Save a pat or two over butter for on top… or, just add MORE butter.
• Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
• Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
• I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!