Thanksgiving really put me to the test as I made a variety of many dishes despite the small dining size (there were...6 of us?). Real mashed potatoes was on the request list so I decided to give it a shot. Besides, I had JUST purchased a potato press/ricer so was eager to use it.
Step 1: Ingredients (yields 6-8 servings)
- 2 lbs potatoes, sliced
- 1 cup water
- 2 cups chicken broth
- 1 bulb garlic, peeled
- 1/2 cup buttermilk
- finely sliced green onions
- salt and pepper, to taste
Scrub and wash potatoes thoroughly before slicing. I opted to leave the skin on but you can skip the scrubbing if you peel your potatoes. In a separate bowl, slice green onions. For the bulb of garlic, peel the individual cloves.
Step 3: Cooking the potatoes
In a pot or large saucepan, add potatoes, water, chicken brother, and garlic. Bring to a boil without a cover. Then reduce heat, cover, and simmer until potatoes are nice and tender.
Step 4: Finishing
Drain potatoes and push through potato press/ricer with garlic into a large serving bowl. Warm buttermilk before adding to the bowl and mixing in well. Lastly, add in green onions, salt, and pepper to taste and enjoy!
Photography by Minerva Thai.