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Posh Potatoes
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As promised, my recipe for perfectly posh potatoes to accompany my guaranteed-to-be tender turkey for Thanksgiving is as follows:
Boil 1 large bag of potatoes – your choice white, yellow or red.
Peel the potatoes (you can also leave the skins, but some of your guests may prefer peeled)
In a large "spaghetti pot" filled with a combination of 3/4 chicken broth and 1/4 water (enough to cover the top of the potatoes), boil the potatoes until tender (check to see if you can stick a fork in easily if you can slice it smoothly). If you have already started to take also liquid away from your turkey roast pan, add it to the pot for extra flavor during boiling.
Once tender, strain the potatoes and return them to the emptied pot. Use your potatoes masher (or a wooden spoon) and break the potatoes up enough to make blending easier.
Since I am not sure how much potatoes you will be starting with, the rest is estimated. The best thing to do is to take your hand-beaters and start to mix the ingredients as you go, so that you can see the consistency (and steal a taste test or two).
You will now add approximately 1/2 cup of milk, ¼ cup olive oil, ½ Tbs. minced garlic, 1 Tbs, Basil, 1 Tbs. Italian Seasoning, 1 tsp. salt, 1 tsp pepper – and start blending. If your potatoes are too thick, add milk. You are looking for a slightly lumpy, creamly consistency. Once at the consistency desired, transfer to a covered Corningware or other similar type dish. Add tiny pats of butter every 3 inches – don’t mix. Serve hot.
I didn’t say this was a diet recipe – but it’s amazing!
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