Posted by the Mom (aka Kelly Biedny)
Just like the turkey, mashed potatoes, are a Thanksgiving meal staple in our home (and many homes I guess). But, because my kids are not always with me on Thanksgiving day, we sometimes don’t do the whole turkey, stuffing and cranberries thing; we’ll simplify the meal. This means creamy, garlicky spuds, turkey meatballs and our delicious Pumpkin Cream Cheese Pie.
This is our recipe for the smoothest, butteriest, garlic mashed potatoes around. And, they can easily be made family cooking style–bonding while peeling potatoes is something the kids will always remember.
Alex and Sophie LOVE this recipe–both the eating and making it parts–we hope you will too!
And, if you’re looking for easy recipes kids can cook with you for some quality family time, make sure to sign up for weekly update!
And, make sure to drop by on Saturday for our first Thanksgiving episode 😀
Happy Thanksgiving Time!
P.S. If you’d like to see Alex and Soph demonstrate this recipe, check it out on Two Kids Cooking TV!
- 5 Idaho Potatoes (I generally say 1 potato per person)
- Whole Milk
- 1 to 3 minced Garlic Cloves
- Salt and Pepper
- Peel the potatoes and cut them into about 3 inch evenly sized chunks. Place them in a sauce pan and pour enough of the whole milk over them to cover them. Add the minced garlic cloves to the milk and potatoes along with some salt (to your preference). Bring to a simmer over medium heat until potatoes are cooked through (about 15 to 20 minutes).
- When the potatoes are soft, strain them milk off into another container and save. Then rice the potatoes into a bowl. Ricing is not necessary, simply mashing them works as well, but they won't be as smooth.
- Mix enough of the reserved milk left-over from cooking to get to the consistency you like, long with a few tablespoons of butter and salt and pepper to taste.
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