Garlic and Brown Butter Mashed Potatoes

Honestly what is Thanksgiving without some homemade mashed potatoes? I changed the original recipe a little bit but it was still rich and creamy and delish. Denis really likes mashed potatoes with the skin on so I left half of them with the skins on. I also like how it looks, its kind of rustic. I will definitely be using this recipe again for next year! I didn't take a picture of them unfortunately but here is the recipe.

Garlic and Brown Butter Mashed Potatoes

Adapted from Gourmet

Serves 8-10

Ingredients

5 lbs Yukon Gold potatoes, half peeled, all cut into 1-inch pieces

1 tablespoon salt

1 cup whole milk

1/2 cup sour cream

1 1/2 sticks (3/4 cup) unsalted butter

4 gloves of garlic, grated on a microplane or minced

1/2 teaspoon black pepper

Directions

Cover with cold water by 2 inches in a 5 to 6 quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher then cover to keep warm.

Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.

Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add garlic and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

Streuseled Sweet Potato Casserole

This is probably the only semi-low calorie recipe I made on Thanksgiving. I found the recipe on Cooking Light, my go to website. Sometimes you can tell when I make something that is low calorie but this recipe was killer! It was so good and I will definitely be making it next year. It was like having desert for dinner. I liked it so much I had it for breakfast the next morning, only on Thanksgiving. I highly recommend it, but I wouldn't really eat it if you were trying to watch the calories!

Streuseled Sweet Potato Casserole

Cooking Light

Yield: 18 servings

Ingredients

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup half-and-half

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

Cooking spray

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Directions

Preheat oven to 375 degrees

Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients ( half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.