Easy, Make-Ahead Thanksgiving: Creamy Mashed Potatoes

Does anybody not like mashed potatoes? They are the universal comfort food. I normally make them with milk but for Thanksgiving, it's nice to make them good and creamy with some butter and sour cream. Don't worry, the sour cream doesn't make the potatoes taste sour.

Creamy Mashed Potatoes

Adapted from here. You can add various spices such as cayenne or smoked paprika, stir in some chopped chives or fried, crumbled sage leaves, or replace a part of the sour cream with goat cheese or ricotta. I like to keep it simple to complement the other flavors at the meal. Leaving the peel on a few of the potatoes adds a nice color. If making ahead, just cover the finished dish tightly with foil and refrigerate overnight. On the day, take it out of the fridge when the turkey goes in the oven so that it has time to come to room temperature, then throw it in the oven, still covered with the foil, along with the stuffing (don't forget to lower the temperature to 375F) when the turkey comes out. Serves 8-9.

3.5 lb red potatoes, most of them peeled, all of them quartered

3 tbsp butter

3 tbsp sour cream

3 cloves garlic, peeled (optional)

1. Bring a big pot of heavily salted water to boil over high heat and throw in the quartered potatoes and the garlic. Let boil until a fork slides as easily out of a potato as it slid in.

2. Lower the heat to low. Drain the potatoes and put them back in the pot. With a potato masher, mash them until no big lumps remain, but do not mash further. Add the butter and cream and mash for a few more seconds until everything is blended. Taste, add salt if needed. Add more butter or cream if the potatoes are not creamy enough to your taste.

3. Put into a baking dish. If making ahead, reheat, covered, in a 375F oven for 30 min.