What would Thanksgiving be without mashed potatoes? In my family, it would have meant three past Thanksgivings when my children (each at approximately 1 year old) would not have had anything to eat. They would have also been a lot cleaner after the meal.
Mashed potatoes remain a Thanksgiving favorite and a staple each year. The way I make them would probably send a cardiologist flying to my dinner table to stop the meal (lots of butter, milk and half & half).
Ariane Duarte, who runs CulinAriane with her husband Michael Duarte, has prepared a much healthier version of mashed potatoes that could help us all to enjoy them, and Thanksgiving, for many years to come. Below is the basic recipe and if you watch the video from the Today Show Web site below, there are additional flavoring options available.
Basic Mashed Potatoes (by Ariane Duarte)
4 lb Yukon Gold potatoes
3 cups of cold water
1 teaspoon sea salt
1 cup of cooking liquid
1 cup warm 2% milk
1/4 cup unsalted butter
1/2 cup reserved cooking liquid
Pepper for taste
- Peel and quarter 4 pounds Yukon Gold potatoes.
- Add to large pot, cover with 3 cups of cold water, and bring to a boil.
- Add 1 teaspoon sea salt and simmer potatoes until tender, about 15 minutes. Reserve 1 cup of cooking liquid and drain potatoes in colander.
- Return potatoes to pot with 1 cup warm 2% milk, 1/4 cup unsalted butter, and 1/2 cup reserved liquid. Mash with potato masher until almost smooth, adding more cooking liquid as needed.
- Season to taste with sea salt and pepper. Makes 8 cups.
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