Despite my seemingly harried attitude, I am actually in an underlying state of bliss BECAUSE Thanksgiving is my favorite holiday. Sacrilege, you say? Christmas, Halloween, The fourth of freakin' July???? Well I'm a foodie. A soul foodie. Home cooking has been my jam for as long as I can remember. I owe it all to my grandma Sharlene, I think she had a thing for Thanksgiving too and she taught me a lot about cooking for your family. I do it all, turkey and trimmings, but some of my earliest memories revolve around potatoes, in their mashed form to be exact. I'm sure all five of you reading this, "Hi mom!" already have your meal planned or I'm cooking it for you, but I could not let this greatest of great holidays pass, without a shout out to my fave dish. An ode to potatoes.
I have been working on them for years and at least once a week. My usual is three pounds yukon gold and a stick of (real, come on) butter, cream cheese, sour cream, loads of kosher salt and fresh ground pepper. Of course there are variations with less of this, more of that and the addition of various cheeses and herbs worked in my, 51 weeks a year, rotation. Potatoes: a creamy vehicle for deliciousness. For turkey day I bring out the big guns and this recipe allows for prep the night before. Crucial when you are a one woman show, producing six sides and two mains. I don't do dessert.
Because I'm feeling lazy tonight and have much to do tomorrow there it is ^. So freaking amazing. Make them, you will NOT be disappointed. A couple notes, I use heavy cream in lieu of milk, it's Thanksgiving, who the hell is counting calories?? I'm tripling the recipe for a crowd and not quite doubling the garlic but some extra cloves will find their way in. Fresh bay is crucial, I keep mine in the freezer. If anyone is running short of herbage on T-day, I have loads of thyme and rosemary in the garden, just ring me up!! Seriously! (as long as you live in Hannibal, I don't deliver)