Garlic mashed potatoes and turkey are a perfect union. For seasoning, I like to experiment with different flavors of sea salt--dulse seaweed sea salt from Maine, or Nantucket's smoked black lava sea salt. Artisanal salt makers have revived this colonial craft, and it tastes so good.
5 pounds Yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
4 teaspoons salt, divided
4 tablespoons butter
1 cup sour cream
1 tablespoon chopped fresh chives
How to Make It
Place potatoes, garlic, and 1 tablespoon salt in a large pot with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer 20 to 22 minutes or until potatoes are fork-tender.
Drain potatoes in a colander. Place the colander on top of the hot pot, cover with a linen towel, and let sit 5 to 10 minutes. Return potatoes to pot; add butter, sour cream, remaining 1 teaspoon salt, and chives. Mash to desired consistency.
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