Finally finding a few minutes to sit down and blog about our Thanksgiving dinner. I usually do a mix of old and new for the holidays and this year was no exception, although I did all new desserts! So here is the first new recipe tried out at the Johnson family Thanksgiving feast of 2013 and it was a hit, not too different from traditional mashed potatoes but a nice subtle twist. It comes from the “My Recipes” website.
10 garlic cloves, crushed
3 pounds russet potatoes, peeled, cut into 1″ pieces (we like to leave the skins on)
1 cup whole milk, warmed
6 tablespoons unsalted butter, softened
salt and pepper
6 slices bacon (we did a whole package, go big or go home!)
1 Place garlic and potatoes in a large pot and covered with salted water. Bring to a boil, reduce heat to medium high and cook until very soft, about 30 minutes. Drain well and return to pot. Stir over medium heat 1 – 2 minutes to dry. Mash with potato masher. Stir in 3/4 cup warmed milk and butter, adding more milk if needed. Season well with salt and pepper. Keep warm.
2 Cook bacon until crisp. Chop into small pieces and sprinkle over potatoes just before serving. (Next time we were all talking about sprinkling some cheddar cheese over the potatoes along with the bacon.)