Thanksgiving sides anyone?

Ok, so you’ve figured out how to cook your turkey and pies but what about the rest of your dishes? Here’s a few recipes for one of the staples of Thanksgiving fare:

mashed potatoes and the best gravy

Mashed Potatoes:

Basic Recipe:

  • 8 potatoes (or 2 per person), peeled
  • 2/3 cup butter, melted
  • ½ cup milk (or cream for richer potatoes), room temperature
  • Salt and pepper to taste

Cut potatoes in small chunks, cover with salted water, and boil just until tender (about 20 minutes or so). Drain well (important). Once drained, put the uncovered pan of potatoes on the burner over medium heat for just a couple of minutes; this will steam off any additional water so your potatoes will be fluffier – careful not to scorch them.

Once all water has evaporated, remove from the heat and immediately add the butter and milk. Mash with a food masher, using an up and down motion, just enough to remove the lumps – do not stir them, as your potatoes will end up like glue. Salt and pepper to taste.

Best Homemade Gravy Recipe

Ingredients for Best Homemade Gravy:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups hot pan juices, strained and with as much fat removed as possible

Directions for making the Best Homemade Gravy:

In a large skillet, heat the butter over medium heat until melted – but not burned. Add the flour and whisk until it’s well incorporated – important to cook at least 1 minute so the flour taste is absorbed – whisking continually. Add the hot pan juices and whisk until thick. If the pan juices are not seasoned, add salt, pepper, and rosemary to taste. If you’d like it a little thicker, keep it on the burner a little longer so that it cooks down prior to serving it.

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