This is one of those non-recipe recipes. I mean, couldn’t you make it just from the title of this post? I guess if you had never made mashed potatoes, had never seen someone make mashed potatoes, you might not know to add milk and butter…
I prefer a bit of bite with the creaminess of mashed potatoes, which makes mustard a common addition at our table. I also leave the skin on for a little more texture, although I know most recipes tell you to take it off. You’re also hanging on to more vitamins by eating the skin. If, you know, nutrition is a consideration when cooking comfort foods.
The biggest challenge of this Sunday Dinner is the part where Damon mis-read my “1.5 pounds” for “15 pounds” when grocery shopping. We found a lot of ways to bake potatoes in the following days.
By the way, Damon decided he’s in charge of Thanksgiving dinner this year. I’m consulting, and have been assigned the mashed potatoes as my contribution. He’s handed out stuffing, wine, desserts and appetizers to other family members. The rest — main and three or four more sides — is all him. He’s going to be great.
Recipe 15: Mustard Mashed Potatoes from Gourmet via Epicurious.
jaysaint 
Posted by Mick on November 6, 2011 at 6:31 am
You’ve got the power with that contribution. Cranberries, schmanberries. Mashed potatoes are the true (though understated) side dish superstar at the Thanksgiving table. Everything else is just.. uh.. gravy.