I am a big fan of mashed potatoes. Actually, I love potatoes in general, but I think mashed potatoes are my favorite way to make them. I usually make mashed potatoes on Thanksgiving. Usually it’s the only thing I make, so I usually make them the night before, and then bake them- all according to various recipes for baked mashed potatoes. With the turkey going into the oven, and lots of business in the kitchen, I’d be in the way, and I don’t particularly want to be in the way on Thanksgiving, so making them ahead of time and then baking them seems to be a good choice.
But not this year, because they will be in the crock-pot! I got up early to make the potatoes (and to finish the pie), since it takes a while for the water to boil and then I need to mash them and all. I did want to time it so that they’d be done around 2, when we’re supposed to be eating. It looks like they’ll be in the crock-pot a little longer than that but that’s okay, it’ll keep them warm until then.
I used a vegetable bouillon cube instead of chicken bouillon. I also left out the garlic powder, because I thought I had some, and then it turned out I didn’t. I also cut the recipe in half, since we already have some potatoes.
I hate peeling potatoes, so I left the skin on all of them. I was debated whether I wanted to use my handheld mixer or mash them by hand. I don’t mind mashing them by hand, but my hand starts to cramp up and my arms starts to get sore…
I ended up using the potato masher and they do look good, and I think I’ve made a different version of it every year. If this one is as good as I think it’ll be, I’ll probably stick with this one! That’s it for today, so have a great Thanksgiving and a great weekend.
I’ll leave everyone with a picture of baked apple pie!