Big families are a mixed blessing for someone like me.  Do I love that I am blessed with a huge, amazing family?  Of course.  That we are all great cooks?  Even better.  But I secretly wish I was going to be able to cook the whole meal myself….  I know-downright selfish.  But I can’t help how much I love the feeling I get when serving a meal I just prepared.  And on a big holiday?  To a room full of people I love?  A girl can only dream….

 A few years back I volunteered to take on potato duty on Turkey Day and it was a success.  I am picky about my potatoes.  I don’t think they should be so overwrought with flavor that they deserve their own plate.  I also think that russet potatoes, milk and margarine are a sad thing to put on the table.  I came up with the following concoction that works every time and is always a great compliment to the meal-yummy enough to eat alone, not so crazy that they can’t be a part of the perfect Thanksgiving meal bite-mashers and turkey dipped in gravy.  NOM.

Missytaters

(adjust amounts per your party size)

5lb Yukon gold, White  or fingerling potatoes, -washed and peeled

5lb Red potatoes-washed and peeled

Chicken stock

Sauce:

1 cup sour cream

1/4c butter (unsalted-you will be surprised how little salt you might need after the stock and cheeses)

½ c grated manchego (I’d caution you to grate it yourself but good luck finding this pre-grated)

½ c grated parmesean reggiano (freshly grated, please!!! And seriously- if you even pause to glance at the powdered stuff in the green can, just stop following my blog)

½ c finely chopped chives

Salt to taste (for the yummiest treat ever I like to use a blend of sea salt and truffle salt mmmm)

Pepper to taste (again! Freshly grated is the only way to go!)

Once potatoes are peeled and washed, place in a large stock pot and fill with ½ water and ½ chicken stock or broth. (side note on the stock/broth- I don’t waste my homemade stock on anything like this, the store-bought stuff is just fine).  Add the potatoes and bring to a boil, cook until done (can be easily split with a fork).  Drain potatoes, reserving up to 2 cups of the cooking liquid in case you need it to thin the potatoes.  Put potatoes back in the hot stock pot (but no heat on!) and let some of the moisture evaporate while you prepare the sauce.

In a medium sauce pan over medium-low heat, combine the sour cream, butter and both cheeses.  Stir constantly until the mixture is warm and completely liquid, then immediately remove from the heat.

Slowly start adding the sauce to the potatoes-blending well after each ½ cup or so of the liquid is added.  I personally like a hand mixer for this job.  Keep adding the liquid until you have your perfect masher consistency.  If you find that they are still a bit thick, feel free to add back in some of the reserved cooking liquid.  Once you have the consistency right, taste and season with freshly ground pepper and whichever salt you like (try the truffle!!).  Once they are otherwise perfect, stir in the chives at the last minute.

Since I travel with these every year, I will place them in a crock pot and take them with me.  Once at my destination I will keep them on low or medium heat and stir regularly until serving.  This is also nice for whoever is hosting-you aren’t taking up any stovetop room they likely don’t have to share anyway.

Hope you love them!

Happy Thanksgiving!