Holidays are full of traditions. That is what makes them so wonderful. In my family Grandma’s mashed potatoes are part of the tradition. When I was little I called them potato cake since she would bake them up in a large disposable aluminum pan. If you don’t have any family favorite mashed potatoes I beg you to make these.
When I asked my family what I should included on the Thanksgiving menu the number one answer was “Grandma’s potatoes”. Well of course! They are full of cream cheese, sour cream, and butter. My cream cheese hating daughter LOVES these potatoes. Which makes me giggle when she goes back for seconds.
These can be boiled, mashed, and prepared a couple days in advanced. Freeze them or refrigerate until ready to bake. I am planning on baking mine on Wednesday then reheating in the crock pot on Thursday.
Good gravy! Mashed potatoes are not complete without gravy. This is a gravy that uses up all the tasty turkey drippings and basting sauce. Bonus is that it is gluten free. Double bonus is it is the BEST gravy I have ever tasted. I think using wine when cooking the turkey really helped add a depth of flavor to the drippings that wouldn’t be there otherwise.
To keep this gravy gluten free I made a slurry out of stock and cornstarch to thicken the gravy instead of the traditional flour roux. And to be 100% honest I am a busy mom of four and I did not have the time (or take the time) to pour the drippings into a separate container and wait for the fat to separate. The pan drippings went straight into my large measuring cup and stock was added until it yielded 8 cups total. No muss …and there certainly wasn’t any fuss from my Friendsgiving crowd.
So pour the best darn gravy ever over my favorite mashed potatoes and have yourself a Happy Thanksgiving!
GRANDMA’S MAKE AHEAD POTATOES
5 pound Yukon gold potatoes, peeled
2 tablespoons salt
1 -8 ounce package cream cheese, softened
1 cup sour cream
1/2 cup butter, softened
1. Place potatoes in a large pot, cover with cold water, add salt. Boil over medium0high heat until potatoes are fork tender about 20 minutes.
2. Drain the water from the potatoes. Add potatoes back to hot pot. Mash. Stir in cream cheese, sour cream, and butter until well combined. Season with salt and pepper.
3. Place in a greased 9×13 casserole dish. Cover with foil. Refrigerate until ready.
1. Preheat oven to 350 degrees F.
2. Uncover potatoes, drizzle 2 tablespoons butter on top and sprinkle with paprika, cover with foil and bake for 40 minutes.
3. Remove foil and continue to bake for 20 minutes. Serve as is or with gravy.
BEST DARN TURKEY GRAVY EVER
1/2 cup cornstarch
1. Empty pan dripping into a large measuring cup.
2. Add enough stock to the measuring cup to equal 8 cups total
3. Place roasting pan on two burners over medium-low heat. Deglaze pan with 1/2 cup of stock.
4. Slowly whisk in remaining drippings + stock into roasting pan heat until hot
5. Combine 1 cup of stock with 1/2 cup of cornstarch whisk until dissolved. Pour into roasting pan.
6. Bring gravy to a boil, whisking constantly until thickened. Season with salt and pepper