Creamy Mashed Potatoes for Thanksgiving

Thanksgiving is almost upon us, and with it comes the stress of cooking the lavish meal that your family and friends are expecting. One of the main dishes on Thanksgiving, as you know, is mashed potatoes. Sometimes, this much-loved, creamy food does not come out exactly how you planned. It is hard to get the right consistency and flavor. Here is the recipe that I have been using for as long as I can remember. You’ll need:

6 large, smooth red potatoes

1 tablespoon of butter or margarine

1/4 cup of milk or non-dairy creamer
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salt and pepper to taste.

First, fill a large pot with water and set to boil. Carefully peel the potatoes and cut into small cubes. This will speed up the cooking process, as well as ensure that the potatoes will cook all the way through. Let the potatoes boil in the pot for half an hour while covered, and then remove the lid and lower the flame for approximately fifteen minutes more. If a fork or knife slides through the potatoes with ease before then, they are already ready to be mashed. Make sure not to overcook the potatoes, as the finished product will then end up too wet. When the time is up, drain the potatoes thoroughly in a colander and return to the pot. Cream the potatoes slightly with a masher before adding the butter and milk. Add salt and pepper to taste, and mix well. Personally, I prefer to use freshly ground pepper, but that is up to you. You can add other spices as well such as garlic, paprika, parsley, onions and more, but I like to leave my potatoes rather simple, to compliment the flavors of the other dishes. Enjoy and happy holidays!


Angie is a home health nurse who has been working with patients for over 20 years. In her free time, she enjoys dabbling in the stock market, taking spinning classes, cooking and gardening. She loves being the editor at Sunstone. Reach her at angie[at]

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