For the past few years, I have spent my thanksgiving with my girlfriend’s family. Her family is big on food and it was really hard for me to find something to bring to the table. The first year I was there I offered to make the mashed potatoes. It was a big hit and it has become a tradition for me to make it each year. This year I decided to share my recipe with you all.

During the years I’ve been making my potatoes, I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold instead of Russets.

Here’s my recipe for perfect Yukon Gold mashed potatoes:

1 1/2 lbs. yukon gold potatoes, peeled and quartered length-wise
handful salt
1/2 Pint heavy cream
1-1/2 block butter
1 teaspoon thyme
1 teaspoon sage
1 teaspoon garlic salt

You will need a potato masher

1 Rinse and peel the potatoes and cut roughly into 1 in. pieces.

2 Put potatoes into a pot. Add a handfull of salt. Then add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done.

Drain the water from potatoes and place them into a bowl. Potatoes should be flaky when pressed.

3 Warm cream and melt butter together, either in the microwave or in a saucepan on the stove. Add herbs and seasoning and simmer.

Slowly add cream and melted butter. Mash potatoes until you achieve the consistency you desire.

(Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Happy Thanksgiving…ENJOY!