If you want to know what I would make for Thanksgiving, if I were making Thanksgiving this year, it would likely be:
and some homemade version of stuffing that would ultimately disappoint me because I really like Pepperidge Farm stuffing.
The awesome thing about hosting Fakesgiving approximately 10 days prior to real Thanksgiving, is that there is no tradition to cling to. On real Thanksgiving, I’d be disappointed if I didn’t find myself eating the foods we always eat. But there are no rules for Fakesgiving. Fakesgiving is about whatever you want it to be about. And this year, I wanted it to be about a Yukon gold/sweet potato mash. These will never have a place on my real Thanksgiving table, as my Grandma’s recipe is not to be trifled with.
Yet, someday, perhaps in the not-so-distant future, I’ll be placing a hunk of meat in the oven, wondering what starch would serve as a nice accompaniment, and I’ll think back on these fondly. The garlic-infused milk adds something special, and I firmly believe that mashed potatoes are not something to be saved only for the holidays.
To make mashed potatoes for 6, you will need:
- 6 cloves garlic
- ½ cup milk or buttermilk if you’re all about the tang.
- 1½ pounds sweet potatoes
- 1½ pounds Yukon gold potatoes
- 2 tablespoons chopped chives
- 1 tablespoon butter
- ½ teaspoon kosher salt
- Fresh ground black pepper
- In a small saucepan, place 6 cloves garlic and ½ cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).
- Wash and dice the potatoes (do not peel). Place the Yukon gold potatoes in a large pot and cover with 3 to 4 inches of water; add a generous amount of kosher salt. Bring to a boil, then add the sweet potatoes after 5 minutes. Boil 10 to 15 minutes more until both types of potatoes are tender. Drain and let steam dry.
- Chop 2 tablespoons chives.
- Remove the garlic cloves from the milk and discard the garlic. In the bowl of a stand mixer (or in a large bowl for a hand mixer), add the potatoes, garlic-infused milk, 1 tablespoon butter, ½ teaspoon kosher salt, chopped chives, and fresh ground black pepper. Mix on medium low with a stand mixer or hand mixer until the desired consistency; is reached (we prefer ours slightly chunky); do not over-whip. (Alternatively, mash the potatoes by hand). Serve immediately.