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To me, these potatoes are perfect. They are divine. They are what I want every Thanksgiving and every day in between. They are flawless carb heaven. 

The first thing that you might notice in this recipe, that is surprisingly off-brand for me - prepare your gasps, pull out the fainting chaise - there is… NO GARLIC!!! I know, I know, I know, I know. Believe me, I KNOW. But here’s the thing. While I love garlic. While I adore garlic. While I’d immediately run away with garlic and leave Samuel behind without a second thought, I don’t *always* love garlic in my mashed potatoes.

In my scalloped potatoes? Of course. In roasted potatoes? No question. But mashed? Not always. I love garlic mashed with red meat mains, and some other exceptions, but my favorite mashed potatoes are garlic-free.

If you can’t live without garlic in your potatoes, that’s totally fine! It’s an easy fix, just grate 4 to 6 cloves and add it to the infusing butter and cream mixture when you add in the bouquet garni.

Yes, the last two words you just read were “bouquet garni” - which is just a fancy ass way of saying “twine tied herbs”. You’ll see where this comes into play in the recipe below.

Another thing about these potatoes: I use a classic wavy wire (I think it’s called waffle?) masher. I like chunky mashed potatoes. Perfectly smooth potatoes just tastes like baby food to me. And since the potatoes get perfectly seasoned while the cook, the chunks don’t taste bland. HOWEVER, I know everyone has their own particular mashed consistency preferences. Prefer to use a ricer? Go for it. Wanna use one of those grid-like mashers, no problem! Want to blend them with beaters? Totally, why the hell not? Create whatever consistency your little heart desires. I’m all about adapting recipes to suit my own needs and I hope you feel comfortable to do that with mine!

Well, that’s all that’s making it to the blog before Thanksgiving. I hope you all have a wonderful holiday, a delicious feast, and family time that isn’t too… trauma-inducing.