Want a tip? Make the potatoes, mash them, and then freeze them for later. Anytime I make mashed potatoes I always double the recipe so I can freeze some for future meals. If you are freezing the mashed potatoes for Thanksgiving, you will want to thaw them out in the morning of your dinner and then put them in a mixing bowl. You will want to whip them again and add more heavy whipping cream and melted butter to soften them up. Once they are softened, put them in a crock pot on low heat to warm them until dinner is ready.
Come back tomorrow (Wednesday) for 5 tips to save you time and money on your Thankgsiving meal! It will be chuck full of awesome tips!!!
Best Ever Garlic Mashed Potatoes
3-5 lbs. red potatoes, rinsed and washed
1 stick butter
1 cup sour cream
1 cup heavy whipping cream or milk
3 garlic cloves, minced
Salt and pepper to taste
2 Tbs. fresh parsley, chopped (optional for garnish)
Rinse the potatoes really well under hot water and scrub until the potatoes are clean. On a cutting board, cut the potatoes into one or two inch pieces. Fill a soup pot up with water and add the potato pieces to the water. Bring the water to a boil. Boil until potatoes are fork tender. Drain all of the water from the potatoes (be careful, the water will be hot). With an electric mixer or a potato masher, mash the potatoes until they are no longer any large chunks present. Once the potatoes are mostly smooth (some small clumps are okay), add the whipping cream (milk), butter, sour cream, garlic cloves, salt, and pepper. If you want to serve the potatoes with some parsley, garnish with chopped fresh or dried parsley on top.