The Ultimate Thanksgiving Mashed Potatoes

In this recipe, potatoes are cooked in chicken stock with garlic and butter,
then finished with fresh parsely. There is no cream or milk in these ultimate
thanksgiving mashed potatoes making them surprisingly light and delicious.

Servings: 4

Author: Chef Ben Kelly

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Course:

Side Dish

Cuisine:

Canadian

Keywords:

🧂 Ingredients

6 small Yellow Potatoes
4 cloves garlic, minced
¼ cup butter
⅛ teaspoon black pepper
2 tablespoon chopped parsely
1 L chicken stock

or enough to cover the potatoes
salt to taste

Instructions

1 Peel and dice the potatoes.
2 Rinse the potatoes in three changes of room temperature water.
3 Cover the potatoes with chicken stock.
4 Add the garlic, pepper, and butter to the pot.
5 Bring the pot to a boil on high heat and cook for ten minutes. Reduce the heat
to medium and cook until the potatoes start to fall apart and the liquid only
comes up halfway on the potatoes.
6 Take the pot off the heat and whisk the potatoes until they are smooth and
creamy.
7 Stir in the parsley, taste the potatoes and adjust the seasoning with salt and
pepper as needed.
8 If the potatoes are too wet once whisked, put them back on the burner on medium
heat, and stir with a wooden spoon or spatula for a minute or two until the
potatoes have reached your desired consistency.
9 Serve immediately.