It was a first. My father-in-law gave me a complement for dinner. I will admit, I was shocked! Thanksgiving went well...we had to much food (kind of) but very little left over except for the meat. With both turkey and Quaducant, it was just to much. I mean, we also had: french bread with herb butter, cranberry sauce, mashed potatoes, sweet potato casserole, dressing, and sugar snaps. Followed by homemade cinnamon and Aztec "Hot" Chocolate ice creams. And cranberry pear crumble pie, and pumpkin roll...You get the idea. Every once in a while, I make mashed potatoes. Skin on, skin off, lumpy, smooth, garlic, ranch...I love them all. And my husband prefers flavored potatoes with skin (whether they are mashed or not) so I very rarely make the kind of potatoes I grew up with (that my dad loves). But for Thanksgiving, I made them (almost) like my mom used to make. They were perfect.
Whipped Potatoes
Ingredients:
4 lbs of potatoes, peeled and cubed
6 quarts water, lightly salted
2 tbsp butter
1/4 c. milk
1/4 c. heavy cream
1/2 c. sour cream
Directions:
Boil the potatoes in the water on med-high heat until soft, about 30 minutes. (Hint: to keep potatoes from discoloring while you peel and slice, put them in the cold water)
Drain the potatoes and return to pot.
In the microwave, melt the butter into the milk. Pour over the potatoes. Add the heavy cream and sour cream. Beat with an electric mixer on medium until no lumps remain. Be careful not to overbeat or potatoes will become gluey!
Serve immediately or transfer to a serving dish, covered with foil to keep warm up to 30 min.
Enjoy!
