Stand down, potato masher

If you’ve read any of this blog, you’ve probably gleaned a little knowledge about my love of carbs. Specifically, noodles and potatoes in just about any form. But their must be a leader on this island, and I have elected the mashed potato as king of all other carbs. Although, truly, I’d never vote anyone off the island.

When I was little, I remember my dad mashing the potatoes with the metal masher that kind of looks like a fist. This was hard work. My sister and I would peel, my mom would cut and boil, and my dad would mash and season, often breaking a sweat from the exertion. This is probably where potato flakes gained popularity - but any true lover of mashed potatoes knows that those paltry flakes could never really replace the king.

I used to use a hand-mixer. This is effective, but only if you’ve cooked the potatoes really well so that they break down easier. If you chose red potatoes, you’re probably going to have lumps. I don’t claim to know the science behind these mysteries, but I have conducted many trial and error tests.

Enter my gorgeous Hamilton Beach Eclectrics® Mixer. Truly, this is the tool for the job. And trust me, I would know.

Because I think that everyone can find joy in a bowl of mashed potatoes, I wanted to share my favorite recipe with you. My dad is a strict butter, milk, salt and pepper guy. My favorite southern cooks often add a little sour cream. But no one can top Martha Stewart. This recipe is mostly from her, but I’ve added a few touches of my own. She also uses a stand mixer, although unless its a Hamilton Beach® Stand Mixer, she’s probably working too hard.

So here it goes, my recipe for Turkey Slop, served in public schools nation-wide every Thanksgiving and Christmas - although, in place of the fake flakes, I’m recommending the real deal.

Perfect Mashed Potatoes

Ingredients

Serves 4 to 6

• 2 pounds russet, Yukon gold, or long white potatoes
• 1 tablespoon salt, plus more to taste
• 1 cup milk, or cream
• 2 cloves of garlic, peeled and smashed but not chopped
• 4 tablespoons unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place with garlic in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Turkey Slop Gravy

Ingredients

• 1 Jennie-O Turkey Breast (found in the refrigerated meat section, with the already cooked products)
• 2 containers of Boston Market Poultry Pan Gravy
• 1 tsp dried rosemary or a few sprigs of fresh rosemary, finely chopped

Directions

1. Follow the cooking instructions on the packages.
2. Once the turkey is cooked, chop it up into small pieces and add it to the gravy.
3. Top individual servings with a pinch of rosemary.

That’s it! Now just serve yourself up a big bowl of potatoes and top it with the gravy. Complete meal. You may want to add a brown and serve roll on the side, just to go along with the school lunch theme. And if you’re boring, add vegetables. We don’t bother with those. Using my Hamilton Beach® Mixer saves me a bunch of time, and I never sacrifice taste.

Happy Holidays, let me know if you try the recipe!