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Countdown to Thanksgiving Day 6 – Mashed Potatoes

Oh what would Thanksgiving be without mashed potatoes!

mashed spuds

Being originally from Idaho I can appreciate a good potato, especially a good mashed potato!

One thing that I have learned is that on Thanksgiving you have to go all out, which means that for the best mashed potatoes you use heavy cream  and butter.  Not half and half or 2% milk, nothing less than:

Full fat = Full flavor = Full Thanksgiving experience

Here is my “Full” mashed potato recipe.  I did give you the option of just using milk, so you can “cheat” on the full-fat-experience if you need to. 

Be careful, because once you go full fat, you may never look back . . .

Mashed Potatoes

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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