After every Thanksgiving meal I do the classic belly pat and proclaim that now I’M a stuffed turkey and yet I still find myself going in for a second or third helping of mashed potatoes. I will ALWAYS have room for more mashed potatoes! Normally I keep my spuds pretty simple, but it’s amazing what a few changes can do to elevate these to being more than just a plain side dish. The addition of sauteed garlic and fragrant fresh rosemary provided some much needed zest and flavor and my very favorite, goat cheese, added a rich creaminess to the whole batch. You can count on your Thanksgiving guests going in for seconds and thirds with this one, so you’ll definitely want to double the recipe (or triple if I’m invited)!
(makes 8-10 servings)
3lbs Yukon gold potatoes (they make for the smoothest mashed potatoes)
1/2 cup (1 stick) unsalted butter, divided
2 garlic cloves, minced
1 Tbs fresh rosemary, finely chopped
4oz goat cheese
2 Tbs milk
Wash, peel, and cut potatoes into small chunks. Throw them into a large pot, fill with cold water until it covers the potatoes by a little over an inch, add a pinch of salt, and bring to a boil over high heat. Cook for 10 to 15 minutes or until the potatoes are tender and easily pierced with a fork. Transfer potatoes to a large colander to drain water out and then leave them there for the time being. Wipe out the excess water in the pot with a paper towel and return it to the stove top. Over low to medium heat, melt a tablespoon of butter. Add minced garlic and saute for 1 to 2 minutes or until fragrant. Add potatoes back in along with the remaining butter. Use a potato masher to mash until smooth. I would avoid using an electric mixer because you run the risk of over-beating the potatoes and they end up kind of gluey.
Once the potatoes are mashed to your liking, stir in rosemary and goat cheese until completely mixed in. Add 1 to 2 tablespoons of milk to add some moisture back in. Add more if you think they’re too dry, but only do it 1 tablespoon at a time to avoid soupy mashed potatoes. Serve right away or cover and keep in a warm place until the rest of your meal is ready. To save time (and stress) on Thanksgiving, you can always make these the night before. I like to transfer mine to a casserole dish and then reheat in the oven at 325 degrees F, but you can also microwave or reheat on the stove top.