Mashed potatoes have always been my absolute favorite Thanksgiving dish. Fluffy and creamy potatoes mashed with a garlic and herb milk & cream??? Plus the addition of copious amounts of brown butter… come on now. I prefer a chunkier mashed potato but if you like it smooth, definitely use a rice mill so that you don’t overwork the potato and it becomes gluey.
Hope you love it!
Ingredients:
2 kg/4 lbs potatoes (a floury potato works best like russet or maris piper)
300ml whole milk
300 double cream
