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Creamiest Mashed Potatoes

Thanksgiving is about the sides! Most vegetarians know that Thanksgiving dinner can be a dice game depending on who’s hosting that year. We all have that one aunt who’s prepared the special “vegetarian friendly” dish, but forgot to mention that the mystery flavor is pork. Or you hear the dreaded phrase “you can take out the meat.” 🥴 More often than not, we end up still hungry at the end of the night, or on carb overload eating just rice and biscuits. Here’s a quick way to amp up the “generally veggie friendly”Thanksgiving staple dish - mashed potatoes

The Creamiest Mashed Potatoes Ever (quarantine portion size approved)

3-4 large Yukon Gold patties (no russet please, makes the mashed potatoes coarse and watery)

1 1/4 cup heavy cream (it’s the holidays after all)

8 whole cloves of garlic

Few sprigs of thyme

Bay leaf

2-3 tbs butter (the heavy cream adds enough richness)

Handful of thinly sliced scallions

S&P to taste

Chives for garnish

Boil the potatoes until tender. Meanwhile bring cream, garlic, thyme and bay leaf to a boil, then turn down and simmer for about 4 minutes until cream is slightly reduced. Strain the cream and gently mash a few garlic cloves through the strainer and add it to the cream. Drain the potatoes, and while they’re still hot put them through a ricer or push through a sieve (comment 📓 below if you want a mini tutorial). Add the cream slowly into the potato until you’ve reached your desired consistency. At the very end add in the scallion, butter, and garnish with chives.

Pommes Purree, Creamy Mashed Potatoes,Yukon Gold
Creamiest Decadant Mashed Potatoes


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