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The Idaho Potato Commission promotes mashed potatoes every Thanksgiving in their Tater Talk newsletter.
Here’s a simple recipe:
Peel and chunk the spuds into similarly sized pieces before submerging them in a pot of cold water. Bring the potatoes to a boil for 5 to 8 minutes to ensure even cooking.
Once fork tender, strain and heat the spuds for 15 to 30 seconds to remove more moisture. Add warm cream or milk, then mash with a potato masher, ricer, or any device that gets the job done.
Continue to add butter and cream until you reach your desired creaminess. Don’t forget the butter! These potatoes are perfect as is, but feel free to add additional flavor enhancers at this point such as herbs, cheese, roasted garlic, and more!
