No matter which way you look at it, the word, “Thanksgiving” has a special meaning of taking time to give thanks.
I plan to “give thanks” for special memories and share more of that story below.
But first, must tell you about a fun thing I saw this morning.
Most Popular Thanksgiving Sides
NBC shared a U.S. map of the “Most Popular Thanksgiving Sides” by State. Check out your State’s top pick below. Did they get it right?
Mashed potatoes topped the chart for the State of Colorado and it just happens to be the very dish I am bringing to Thanksgiving this year so wanted to share this crazy delicious recipe with you all.
Buttery Garlic Mashed Potatoes
To make the absolute best mashed potatoes, give Yukon Gold Potatoes a try. They are sweet and naturally buttery!
The recipe below isn’t for the faint of heart, these are rich, delicious, lick the bowl, once a year, kind of mashed potatoes.
- 5 lbs. Yukon Gold Potatoes, washed (peeled or unpeeled, your preference)
- 6-8 Cloves of Garlic
- 1 Tbsp. Kosher Salt
- 1 8 oz. Cream Cheese
- 1 stick Butter
- 1 cup of Heavy Cream
- up to 1 cup or more of Milk
- Kosher Salt, to taste
- Freshly Ground Cracked Pepper, to taste
TIP: If you want to play around with the flavor profile of these mashed potatoes, finish them off with a dusting of truffle salt. Amazingly delicious!!
Wash potatoes and cut into equal size 1” chunks. Equal size is important so the potatoes cook evenly.
Place potatoes and whole garlic into large stockpot with a lid. Fill 1/3 of the pot with water.
Sprinkle in 1 Tbsp. of kosher salt. Place on stove on medium high heat, cover with lid and bring to a boil.
Reduce heat and simmer for approximately 20-25 minutes or until fork
Drain the majority of liquid from stockpot, leaving just a bit of starch water in bottom. This is the good stuff that helps begin to flavor the potatoes.
Immediately add in cream cheese and butter. Place lid back on
top of pot and let sit for a couple of minutes.
Using a hand held mixer, begin to whip potatoes until they start to mash together and butter and cream cheese are spread throughout.
Add in a cup of heavy cream and whip just a couple of times.
Add in milk, salt & pepper in small increments until the desired consistency & taste is reached. Try not to overbeat; otherwise your potatoes will turn gluey.
Place lid back on pot to keep warm until ready to be served.
Hope you give them a try and enjoy them as much as we do!
I’d be remiss if I didn’t take a minute to make mention of Thanksgiving memories and traditions.
Whether we know it or not, food plays a powerful role in our memory.
Memories evoke emotions right down to our core of a time, place or feeling.
It’s never really so much the grandeur or taste of a dish that people remember but the whole experience of what that memory means to someone.
I remember year after year, my dad (aka “Pop”) sitting and meticulously peeling and cutting up apples, oranges, grapes, bananas and whatever else he could get his hands on.
Fruit salad was his love and he shared that with us each and every Thanksgiving.
What a gift he gave us and he (we) didn’t even know it until now.
In his heartfelt absence this year, I know just the thing we are going to want on our Thanksgiving table – his fruit salad – that special memory of “him”.
I know he will be right there with us smiling down.
The importance of memories like this is the very reason “food” is in the title of this mission, “Sharing Life, Love and Food”.
It matters. It means more than just the taste to someone.
It’s love in action.
My wish for you all this holiday season is to share your food “loves” with one another.
Make those memories.
You just never know the impact those moments of sharing will have in years to come.