I should preface this recipe by telling you that Thanksgiving is my husband's holiday, and Christmas is mine. But more than that, both holidays for me are all about getting to spend time with our families, who we love. That being said, I am about to tell you some stuff about mine.
It's true, my mashed potatoes are famous. At least in my family. I have been the potato masher in my family as long as I can remember. My mother's recipe included peeling the potatoes, adding half & half, butter and mashing with an electric mixer. This recipe I am sharing is not my mother's mashed potatoes. It is instead, my own grown up version and the version that is begged for by my husband and his family every Thanksgiving.
You see, when I gave up dairy completely and stopped trying to "fix" my stomach by taking Lactaid pills for my lactose intolerance, I faced my first holiday as someone with "food issues". I was at my husband's grandmother's house, and I was resigned to the fact that I would be eating turkey, and nothing else. That's when we had the spark of creativity to make mashed potatoes that I could eat. My new grandmother was an angel and said "who needs all that milk anyway". Gosh, I loved that woman, and I cannot make this recipe without thinking of her.
So we built a recipe. It starts with potatoes, we like ours peels on (for ease, fiber, and yumminess), and the only variety that will do is Yukon Gold, because they are naturally more creamy than others. In place of the butter we use mayonnaise, which is surprisingly lactose free. Instead of milk we put a little broth in. Finally for flavor- roasted garlic in all it's glory. and last but not least, we mash by hand, with a masher- no electric mixer here, that gives them a less uniform texture that we like better. Now you know all my secrets, so here comes the how to.
Start by roasting the garlic, this can even be done the day before if you want. Preheat your oven to 375 degrees. Grab a head of garlic and cut about a half inch of the head off, exposing the cloves- the head is the side that doesn't have brown on it.
Then set the garlic on a piece of foil, dribble some olive oil onto it, then some salt and pepper, wad the foil up over it, not tight, but not too loose- more like loose-tight, haha that's really clear. You can at this point toss it in a pan, or straight onto the rack (I'm a straight on the rack kind of girl).
Now it's time to prep your potatoes, and I'm going to go into a little depth here. I was my potatoes with a brush every time I cook them, to get them really clean and ease my mind about pesticides and other chemicals used to grow them, yeah, I'm a hippy. The potatoes that I bought for this recipe last week had started to sprout- OH NO! What to do, toss them in the trash? Plant them in a garden? Heck no, just cook them! So I googled "are sprouted potatoes safe to eat?" because there was a little voice in my head tell me that someone somewhere told me not to do that. My google search returned information about what makes sprouted potatoes not so safe to eat and what to do to fix that. Firstly, sprouts are toxic, they contain a concentrated amount of glycoalkaloids. Also when a potatoes starts to sprout the starch in the potato is converted to sugar which creates a green tint. Do not eat potatoes or parts of potatoes that have a green tinge! So, it boils down to you need to cut the sprouts off of the potatoes, and only the ones that are still firm. If your potatoes is soft or green, toss it.
So I cut the sprouts off, and then cut my potatoes into quarters, you want them to be a uniform size so that they cook evenly. then I tossed them into a pot of salted water on the stove. I will wait for it to boil, and cook until I can pierce them with a fork easily.
Roasted Garlic Mashed Potatoes
about a dozen Yukon Gold potatoes, washed and quartered
2 heads of roasted garlic
3/4 cup mayonnaise
1/4 cup broth
1 tsp onion powder
Salt and Pepper to taste- I use Natures Seasoning for salt, it has other things than salt in it, and fresh ground Malibar pepper. Yeah, I have preferences.
Boil cut potatoes in salted water for about 40 minutes, checking every so often with a fork, you want the fork to go in without friction, but you do not want your potatoes to be so soft they are falling apart.
Drain potatoes and return to pan.
Start mashing, add mayonnaise, then broth, just enough for the potatoes to start coming together.
Add onion powder and other seasoning to taste.
I hope you have a wonderful Thanksgiving, and let us know if you make any of our Thanksgiving recipes, we'd love to know how they went over!