Recipe serves: 4-6

Mashed Potatoes

Ingredients
 
Mashed potatoes:
5 each medium Russet potato (2½ lbs)
2 Tbsp butter
2 Tbsp milk
½ tsp salt
 
Fried onions:
2 each large onion, chopped
1½ Tbsp oil
 
Gravy:
2 Tbsp butter
2 Tbsp flour
1 cup drippings from the turkey roast
½ cup hot water
 


Preparation steps:
    Mashed potatoes:
  1. Peel the potatoes and cut each one into 4 large pieces.
  2. Cook the potatoes in water until soft, about 25 minutes. Drain the water and transfer back to the pot.
  3. Add butter, milk and salt. Mix well.
  4. Mash the potatoes or use a potato ricer for a smoother texture.

    Fried onions:
  5. Saute the onions with oil in a non-stick pan over medium heat for about 15 minutes, until they are dark golden brown.

    Gravy:
  6. Sift the turkey drippings to ensure a smooth texture and set aside.
  7. In a non-stick pan, saute the flour with butter for 3 minutes until it turns dark brown.
  8. Add the turkey drippings and hot water, stirring continuously. Cook until the sauce thickens, about 5 minutes.
Serving: Arrange the fried onions and gravy in separate dishes next to the mashed potatoes dish.

Personal notes

Mashed potatoes were a dinner table staple when I was growing up in Israel, usually right next to the legendary schnitzels. We called it "pire", and it was as simple as it gets: potatoes with a bit of salt.

Over time, pire slipped into the background as trendier side dishes took over. But come Thanksgiving, it shows up like an old friend, comforting as ever, bringing back nostalgic memories, and just plain delicious.
Mashed potatoes with golden fried onions and savory turkey gravy
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Take note:
  • For the Thanksgiving dinner double
    the quantities of mashed potatoes
    and gravy.


Related recipe:
  1. Roasted turkey