No Thanksgiving dinner is complete without a mashed potatoes covered in turkey gravy. To make an extra special version of the dish, use cream instead of milk.
2 lbs Yukon gold potatoes, peeled and quartered
1 tsp. salt
½ cup heavy cream
½ stick butter
1 Tbsp. sour cream
Salt and Pepper
Peel potatoes, and cut into 1-inch-thick slices. Put potatoes into a saucepan; cover with water by 1 inch. Add 1 teaspoon salt. Bring to boil, reduce heat and simmer covered for about 15-20 minutes. Drain water from potatoes; return potatoes to pot.
In a small saucepan, bring cream to a boil.
Add butter to potatoes. Use potato masher to mash potatoes until completely melted and well incorporated. Slowly pour in hot cream, stirring continuously. Add sour cream, pepper and salt; stir to combine. Taste, and adjust for seasoning.
If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!
2lb. cremini mushrooms, coarsely chopped
1 medium onion, chopped, very small
Salt and fresh ground black pepper
2-3 Tbsp. Mayonnaise
2 cloves garlic
1 Tbsp. Fresh chopped dill
1 French baguette, cut into ¼-inch slices and toasted
In a large skillet, heat about 2-3 tablespoons olive oil over medium-high heat; add the mushrooms and onions. Cook for about 8 to 10 minutes, stirring occasionally, until mushrooms soften and begin to brown. Remove from heat, and let it cool a little.
Add garlic into the food processor bowl, pulse couple times until well crushed. Add the mushroom mixture, mayonnaise, salt, and pepper. Pulse for couple times until mixture is combined but still little chunky. Add fresh chopped dill and mix well. Adjust seasonings if desired.
Spread the pate onto toasted crostini or your choice of cracker, and serve immediately. Any remaining pate can be refrigerated in an airtight container for up to a week.
Use a different mix of mushrooms to change up the flavor.