Here is one of the Detroit Free Press Test Kitchen's favorite Thanksgiving side dish recipes.
Variations to mix in when mashing the potatoes:
• Fresh chopped herbs such as parsley, dill, sage and rosemary.
• Roasted garlic.
• Nonfat chicken broth instead of milk.
• Favorite shredded or crumbled cheeses.
Variations to add to potatoes while they cook:
• Peeled, whole garlic cloves; mash them in with the potatoes.
• Peeled and quartered rutabaga, celery root, turnip or parsnip.
Best-Ever Mashed Potatoes
4 pounds russets or Yukon Golds, peeled and quartered
3/4 to 1 cup hot milk
6 tablespoons butter, cut into pieces
1 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper or to taste
Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover and cook 15 to 20 minutes, or until tender. Drain the potatoes in a colander. Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add 3/4 cup of the milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add the remaining milk if necessary.
Makes 8 servings.
Nutrition information: Each serving contains approximately 261 calories, 10 g fat, 41 g carbohydrate, 4 g protein, 405 mg sodium, 26 mg cholesterol and 4 g fiber.
Food on 11/26/2014