Halloween was fun and all, but I’m ready to move on. I live for Thanksgiving (and especially Christmas, but I have to enjoy Thanksgiving first!).
I’m a traditionalist when it comes to Thanksgiving food. There needs to be turkey, gravy, mashed potatoes, stuffing, green bean casserole, and rolls. After that, I grant a little bit of wiggle room.
Growing up, I used to love the convenience foods the most. our Thanksgiving rolls were always Brown ‘n’ Serve – the ones with the 3 perfect little sections (the middle section being the best, obviously) that you could tear apart and dip in gravy or cranberry sauce. Then there was the boxed stuffing, mashed potatoes made from the flakes, green bean casserole with the canned soups. But the less I use those foods in my own cooking, the more I prefer foods made from scratch.
Not that I have anything against cream soup, boxed stuffing, or mashed potato flakes. I actually have all three in my cabinets right now.
But I have a new fondness for making food from scratch. The process itself is more time consuming, but it’s therapeutic. Melodic, almost. My kitchen is my dance floor. Which all of you should be grateful for, because seeing me on an actual dance floor would be just plain scary.
So…down to business. Mashed potatoes. The good stuff.
Get some russet potatoes, scrub ’em, and chop ’em into chunks. You can peel your potatoes if you really want to, but I like the skins. Toss the potato chunks into a pot and cover them with water.
Boil them until they are fork tender, then drain the water.
Drop in a little bit of butter, a block of cream cheese, a few spices, and some ranch seasoning.
Mash it all together until you get the consistency you like. I like to get mine mostly mashed with just a few little chunks for texture. These are thick, but not too thick. And if you like yours thinner, pour in a little milk or chicken broth.
Or eat it as your main dish, as it’s often eaten in our house.
We love our carbs here.
- 5 lbs russet potatoes, washed and cut into 1-2" chunks
- 1/4 cup butter
- 8 oz cream cheese
- 1 pkg dry ranch seasoning
- 1 tsp garlic powder
- 1/4 tsp seasoning salt
- 1/2 tsp pepper
- Boil potatoes for 10-15 minutes, or until fork tender.
- Drain, then mash with remaining ingredients.