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These are Not Your Mom’s Mashed Potatoes! This rich and creamy mashed potato recipe is for the BEST mashed potatoes you’ll ever make!
I’m getting SO excited about Thanksgiving! My mom and went out to lunch together the other day and we planned out the Thanksgiving menu and divided our efforts up so we each cook a few recipes. I love getting to cook with my mom and I can’t wait to head out there Thanksgiving morning. In my family mashed potato duty is mine and I take it pretty seriously. Over the years I’ve perfected my mashed potatoes recipe and at this point I feel it’s safe to say I have the BEST mashed potatoes recipe around! These aren’t your mom’s mashed potatoes and I’m gonna let you in on the secret, it’s all about the cream cheese and butter. Yep, I said cream cheese…and lots of butter. The way I see it if you’re eating mashed potatoes you probably aren’t counting calories so go for it!
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For the last few years I’ve been making this awesome mashed potatoes recipe the day before Thanksgiving (and Christmas!) and putting them in the refrigerator overnight. The next day I put them in a slow cooker and set it to warm and let them heat up slowly until it’s time for dinner. Putting the mashed potatoes in the slow cooker means I have time to do my second favorite thing (after eating) on Thanksgiving. I get to slip off to the dining room and set a beautiful Thanksgiving table. I love all of the gorgeous autumn colors and this year I found some great deals on some of the of the prettiest pieces for a place setting at Pier 1.
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Just look at that table! It makes you want to sit down and spend time with friends and family, right? I’m not even sure what my favorite part is so I’m just going to give you guys a run down of what I did and where I found everything there are some great deals right now so there is still plenty of time to run out and grab a few pieces for your own Thanksgiving table.
Let’s start with the center of the table and the lovely Gold Sheen Table Runner layered with that gorgeous Fall Paisley Beaded Table Runner. It’s even prettier in person! The colors are warm and rich and perfect for fall. I matched my Amber Tones Beaded Placemats to it and placed some beautiful Plank-Edge Chargers on top of them. Those wood chargers where the perfect accent for the fall leaf dinner plates and bowls and I broke up the design on the plates and bowls by adding a deep, burnt orange salad plate in between. To finish off the look I also matched each place setting with a Leaf Wine Glass and hammered copper flatware .
Of course that beautiful table only lasts until the food is ready. We do Thanksgiving dinner in my house around 2 o’clock so all of the pretty decorations get moved and out comes the food. We always have broccoli casserole, sweet potatoes, stuffing, and of course the BEST mashed potatoes! They are perfectly creamy and hot as they are scooped out of the slow cooker and into a big serving bowl. I add a few pats of butter on top and dinner is served!
Make the BEST mashed potatoes you’ve ever had:
- 5 lbs. Potatoes
- ¾ - 1/ 1/4 c Milk
- 3/4 c Butter (1 1/2 sticks of butter)
- 8 oz. Cream Cheese
- 1 Tbsp Salt
Wash and peel the potatoes then cut them into 1-2 inch pieces.
Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes.
Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 10-15 minutes or until the easily break apart with a fork.
Drain the water from the potatoes and then place them back in the pot.
Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk a little at a time until you reach the consistency you want.
Add the salt a teaspoon at a time until you reached your desired level of saltiness.
Note: You can make these a day ahead and then on the morning of your dinner place them in a slow cooker with a little milk and stir them around. Turn the slow cooker to low and let them heat up, stirring every 30 minutes until they are warmed through, then turning down to warm and leaving them until you are ready to eat. If they begin to dry out just add more milk but go slow so you don't lose the consistency you want.
If you manage to have any of those amazing mashed potatoes leftover they go great on a Thanksgiving Leftovers Sandwich…just sayin’!
Looking for other awesome Thanksgiving sides check these out!