A Collegiate Creative Thanksgiving: Simply Mashed Potatoes

This is Ariane, my wonderful, wonderful roommate. She makes the most wonderful mac n’ cheese and can not get enough garlic in anything she eats. She made these unbelievable mashed potatoes for Fakesgiving and it’s probably a good thing she didn’t reveal how much butter she actually put in them until now. These were the perfect addition to our Fakesgiving table- great for the vegetarians and because we used so many potatoes, there was a ridiculous amount of leftovers which is hard to do with mashed potatoes!

Simply Mashed Potatoes

These potatoes are made to share- you can make a smaller batch by halving the amount of ingredients or just make them and eat them forever- nobody’s lookin’!

  • 8 large Yukon potatoes (you don’t have to peel these, Yukon potatoes have really thin skin that doesn’t get gross)
  • 2 sticks salted butter, sliced into pats
  • 1 cup half and half or heavy cream
  • 2 tbs salt
  • 3 cloves of crushed garlic
  1. Fill a large pot halfway with water and bring it to a boil
  2. Chop the potatoes into small cubes and carefully put into water
  3. Boil until potatoes are fork tender (about 20 minutes)
  4. Drain the potatoes and put them back into the pot
  5. If you have a potato ricer, you’re the bomb, but if you’re like most of us college kids with a limited amount of utensils, use a slotted spatula (it has holes through it), a fork, or a plastic mixing spoon to mash the potatoes.
  6. Once you have a mixture smooth enough to stir around, throw in the butter and stir to melt. Incorporate the cream or half and half and stir until smooth and creamy and then season with the salt.
  7. Make sure you stir these potatoes well to get everything all mixed in. Enjoy!
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Categories: Holidays

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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