Basic Mashed Potatoes
2 lbs. potatoes
1 tsp. salt
1 cup milk or half-and-half
6 Tbsp. butter
salt and pepper
Peel and quarter potatoes. Put them in a large pot with enough cold water to cover them. Add salt and bring water to a boil. Lower heat to medium and simmer potatoes until they are tender when pierced with a fork (15-20 minutes). Drain the potatoes, add the butter and mash with a ricer or electric mixer. Add the egg and beat it into the potatoes with a wooden spoon. Add milk or cream and continue to mash until fluffy.
Fold ½ cup crumbled blue cheese into hot potatoes. Top each serving with bacon bits.
Roasted Tomato Potatoes
Fold 3 oven-roasted tomatoes, coarsely chopped, into hot mashed potatoes.
Fold 1 tsp. Turmeric, ½ tsp. curry and 1 cup of frozen peas into hot mashed potatoes.
Fold ½ cup basil pesto into hot mashed potatoes. Garnish with toasted pine nuts.
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