T-minus two weeks until Turkey Day, so I’m continuing to post all the Thanksgiving carbs and deliciousness!
Everyone, and I mean everyone, can agree potatoes are a must at Thanksgiving. Topping them with gravy and eating them right alongside my turkey is my second favorite Thanksgiving pastime. I say second because my number one favorite pastime is bringing my mom’s taco dip out after dessert has been served. It’s SO ridiculous, but there’s something about a humongous meal that gets me craving more salty snacks as the night goes on. I’m pretty much Joey from Friends every year and need a pair of maternity pants when the night is over, but it’s so worth it.
Anyways, I made these Parmesan and thyme mashed potatoes for Date Night In’s November Give Thanks box, and decided to doctor them up a bit more to share them with all of you to save in your Thanksgiving recipe stash. I ended up adding some roasted garlic and it adds such a nice richness and ties all of the flavors together. One of these days I will turn into a garlic clove.
Of course, when I take pictures for the blog, my family gets to reap the benefits of enjoying the food I make. Well tonight, I reheated these mashed potatoes for dinner and I swear the kids had five helpings each. I was impressed and a little worried that they could eat that much in one sitting, but they’re smart and love their carbs – I can’t blame them!
If you end up making these mashed potatoes (no peer pressure, but these NEED to be a part of your Thanksgiving feast), don’t forget to tag your photos with #marinamakeseats!
Parmesan & Thyme Mashed Potatoes
Serves 6-8
Ingredients
- Head of garlic (see directions below on how to roast it)
- Olive oil
- Salt
- 9-10 medium red potatoes, quartered (keep the skin on!)
- 6 tablespoons of butter
- 1 1/2 cups of sour cream
- 1 1/2 cups of shredded parmesan
- 1/2 cup of whole milk (add more to reach desired consistency)
- 1/2 teaspoon of black pepper
- 2 tablespoons of fresh thyme, chopped
Directions
First, roast the garlic. Preheat your oven to 400 degrees. Cut the tip of the head of garlic with a knife to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap the head of garlic completely in tinfoil and place in the oven for 30-40 minutes, until soft and golden. When done, set aside.
Next, fill a large pot with water, cover and place over high heat. Bring to a boil. Remove the lid and add a tablespoon of salt to the pot. Add quartered potatoes and cook for 20-25 minutes until fork tender.
Drain potatoes and place in a large bowl. Add butter, sour cream, parmesan, milk, pepper, fresh thyme, two teaspoons of salt and four to six cloves of roasted garlic (feel free to save the remaining roasted garlic or discard). Using a hand mixer, mix everything together until smooth. If you don’t have a hand mixer, you can mix in a standing mixer as well. Feel free to add a dash or two of milk to reach your desired consistency.
Place in a serving bowl and enjoy.
Marina Makes 