Thanksgiving Mashed Potatoes

• temps total: 12 minutes

Ingrédients

Every good and perfect gift is from above. Even something as simple as a bowl of creamy mashed potatoes can be a reminder of God’s abundance at our Thanksgiving table. 🥔🍂 May we gather, give thanks, and savor the blessings He provides.

This recipe’s original beginning came from a Williams Sonoma Cookbook and I’ve added a few of my changes, to make this a recipe you save and pass down for generations.

What You Need: (To serve 6)

5 lb bag of russet potatoes. Not peeled

1 1/2 Cups Heavy Cream

1 ½ tsp minced garlic

1 shallot thinly sliced

1 large fresh thyme sprig

1 large fresh rosemary sprig

1 teaspoon peppercorns

3/4 cup room temp butter (diced into cubes)

1/4 cup chopped chives

Salt and Pepper to taste

What You Do:

Boil your potatoes with the skin on until tender. Be sure to quarter them before boiling. Drain and set aside.

Instructions

In a saucepan on medium heat combine all other ingredients except the butter. Bring to a simmer for 12 minutes stirring occasionally.

In a large pot mash your potatoes. I smash mine up with a large hand smasher. Ass the butter cubes and the cream from the saucepan. Mix well until creamy.