Tuesday, December 23, 2014

The Best Mashed Potatoes I Ever Ate

So after Thanksgiving I bought a turkey. That's not something you hear all the time but I did. Most people are pretty sick of turkey after Thanksgiving and don't want to see one for a long long time. But since we don't host Thanksgiving at our house we never have turkey leftovers. My intent was to roast it, can some of the meat and make another batch of stock. However, a family emergency took me away from home for several days and we knew it wasn't going to happen. Turkey for dinner became the plan and I'll tell you what- the last of the turkey was probably the BEST meal I have had in a looong time. I did bring home the family's Thanksgiving bird remains and made stock that weekend so I had a few pints on the shelf already, and one of those became part of this delicious quick dinner also.

The Chef decided it was his turn to cook and I let him! He reheated the last of the turkey meat in some of that stock and made a delicious turkey gravy. Simple, homey and easy. What he served it over knocked my socks off and made me second-guess our family's traditional holiday side dish of Fat Ass Potatoes. Folks, mashed potatoes are comfort food no matter how you make them, but when you add some imagination to the pot like The Chef did they become an entirely different realm of food. These seriously belong on a restaurant menu- in some amazing steakhouse. What did he make?

Rustic Roasted Garlic and Sun Dried Tomato Mashed Potatoes

6 potatoes
1/3 cup sun dried tomatoes
3 cloves garlic
2 tablespoons chopped fresh chives
2 tablespoons plus 1/4 cup butter
1/4 cup half & half (plus more if needed)
1/4 cup sour cream
white pepper

Begin by scrubbing the potatoes very thoroughly. You want to leave the skin on for this dish- hence the "rustic" character. You can cook the potatoes whole (The Chef always does for some reason) or cut them up. 

Place in a saucepan and fill with cool water. Bring to a boil and cook until fork tender.

Chop the sun dried tomatoes. Use the oil-packed tomatoes if you can, otherwise you want to soak the dry tomatoes in hot water until pliable and drain, discarding the water. 

In a skillet, melt the 2 tablespoons of butter. Mince the garlic cloves very finely and add to skillet. Cook over low heat until pan roasted and golden. Your garlic should be very soft golden and not brown.

When the potatoes have cooked, drain the water. Mash the potatoes with an electric hand mixer or potato masher, adding all the ingredients. You might need to add a little more half and half until you reach the consistency you like. Season with pepper and salt and serve immediately.

The Chef served these absolutely incredible potatoes with lots of turkey and gravy, and holy smokes it was delicious. These potatoes mean business folks- they truly would be heaven on a plate with a medium rare steak sizzling alongside them.

Oh ya........ there were NO leftovers this time. 


  1. Replies
    1. Me too!!!! It was SERIOUSLY good. Next time I want a nice juicy steak to drag thru those potatoes