When I was about 12 years old, my mother gave me the important job of making the mashed potatoes for Thanksgiving. I still can remember how proud I was that my mother honored me with such an important task. That year my little brother started the tradition as my “tester.” He would sit next to me and tell me what was missing. Throughout many years, and many instances the mashed potatoes turned out like soup or glue. We experimented with different recipes until we found our perfect “Thanksgiving Mashed Potatoes.” To this day my brother is still my tester, but now it takes just one taste to get his stamp of approval. — Sabline
Put the potatoes and garlic in a large saucepan and cover with cold chicken stock by at least an inch, and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes tender when tested with a metal skewer, 15 to 20 minutes.
Drain the potatoes and garlic, reserving some of the stock and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan.
Beat in the butter 1/4 cup milk, 2-3 Tbsp. sour cream and 2-3 Tbsp. of ranch dressing, and repeat until the mashed potatoes reach the consistency & taste you want. You can also replace half the milk with stock for a lighter version. Season well with salt and pepper and serve right away.
1 3/4 to 2 pounds Yukon Gold potatoes, peeled and cut into large chunks (1 1/2 to 2 inches)
2 cloves garlic, peeled
2-3 cartons Chicken Stock
8-12 Tbsp. Sour Cream
8-12 Tbsp. Ready Made Ranch Salad Dressing
3 Tbsp. unsalted butter, softened (or more if you desire)
1 cup whole milk, hot but not boiling
Freshly ground black pepper
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