Turkey on Thanksgiving is great and all, but we all know the day is really about the sides. Delicious carb filled and gravy laden sides. We had several side dishes with our Thanksgiving meal this year, most were a hit, one was a complete miss, but I won’t be posting that one. I realize Thanksgiving was a while ago, but life has been busy, so I am just getting around to posting the rest of my Thanksgiving menu.
I feel that I should mention the Turkey briefly. I made a turkey breast this year and used this Apple Cider Brine. Honestly I didn’t really notice much of a difference, but I was so afraid of having a salty bird, that I only brined my turkey breast for about 3 hours on Thanksgiving morning (that and I slept later than I was planning on, so that cut into my brine time).
For the mashed potatoes, I wanted a recipe that I could make ahead of time and just heat up Thanksgiving Day, and this recipe from The Pioneer Woman fit the bill. It was so nice just pulling these out of the fridge and popping them in the oven when I was ready. These potatoes are true to their name and came out creamy and delicious.
Creamy Mashed Potatoes
- 5 pounds Yukon Gold potatoes
- 1 stick of butter
- 1 8 oz. package of cream cheese, softened ( I used 1/3 less fat)
- 1/2 cup half and half
- 1/2 to 1 tsp. seasoning salt
- 1/2 to 1 tsp. ground black pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally-fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing the steam to escape, before adding all the other ingredients.
Turn off the stove and the butter, cream cheese and about 1/2 cup of half and half. Mash, mash mash! Next, add about 1/2 tsp. of seasoning salt and 1/2 tsp. of black pepper.
Stir well and place in a medium sized baking dish and top it off with a few pats of butter. Place in a 350 degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350 degree oven for about 20-30 minutes, or until warmed through.
Recipe from The Pioneer Woman.