SLOWE COOKING: Perfect mashed potatoes for the Thanksgiving table

Thanksgiving is almost here and the family has arrived. 

One granddaughter said all she wanted was for Papa to meet her at the front door. After Jim’s long illness, we were all thrilled about his ability to do so, albeit with a walker.  

Another granddaughter asked for Papa’s mashed potatoes for our Thanksgiving meal. Our table, along with most Thanksgiving tables across the country, will have  mashed potatoes. 

Here are some hints for turning out perfect mashed potatoes: 

Choose potatoes wisely. Yukon Gold potatoes are our favorites because they are waxy rather than mealy like russets.  

Jim usually does not peel the potatoes, but mashes them, peels and all. For Thanksgiving, we may peel them to be fancy. 

Cut the potatoes to about the same size so they all cook at the same time. 

Mash the potatoes with a potato masher, not the mixer or food processor. The mixer or food processor allows the starches to open up and make the mashed potatoes gummy. With the masher, you can leave some pieces of potato for texture if you wish. 

Set the butter out to soften for a while before adding it to the potatoes. 

Add seasonings slowly; taste and add more if necessary to perfectly season them. 

If you want to avoid the hassle of cooking potatoes at the last minute, they can be made ahead of time, dotted with butter and placed in the refrigerator until about 2 hours before they are needed. Allow them to warm at room temperature for an hour before popping them in a 350-degree oven to warm for about 30 minutes and to melt that luscious butter on top. 

Papa’s Mashed Potatoes 

5 pounds of Yukon Gold potatoes, peeled (if you wish) and cut to uniform sizes 

6 cloves garlic, peeled 

½ sour cream 

1 stick butter 

Salt and pepper to taste 

½ cup half and half 

Bring water to a boil in a large boiler, then add potatoes and garlic. Cook over medium-high heat until potatoes are tender, but not mushy. 

Drain the potatoes and place back in the boiler. Add sour cream and butter and mix well. Season with salt and pepper, then stir in half and half. Taste potatoes and adjust seasonings as needed.