Nothing too far afield. I start with whole Russet potatoes and hand peel them (flashback to sitting behind the mess hall on KP duty). Cube and boil them. Then I use real butter and milk as needed as I mash them. The one thing I don't compromise on is to season them: I grind fresh peppercorns and sea salt into them as I mix them into oblivion. Not a lump to be found. If I'm feeling naughty, I may add a touch of fresh garlic juice. Whipped into a cream but stiff enough to stand a fork in. The way the good Lord intended them to be. They'll hold your gravy the entire meal.
Do you think Russets are key? I made some last week using Gold and they were bland, no “potato taste.”
Hi, guys! Viking, your Thanksgiving dinner and plans sound top shelf, as usual! Your mashed potatoes are like mine, except I may or may not disappear all the lumps. I also like to add sour cream and heavy cream (if I go get it) to the butter, ground pepper, kosher salt and maybe a little garlic (powder, in my case).
Vision, HELLO! :-) We went to the range today and did a little shooting. It was a very nice day, and we mostly had the pistol range to ourselves. The big crowd was over on the rifle range.