I thought and thought about it, but Thanksgiving without mashed potatoes would feel off. Sort of like going to the movies and getting popcorn but no candy. I was really irked by the fact that my potatoes never came out silky smooth. I don’t own a potato masher and until I came to Korea the food processor I had was teeny tiny. However, I realized that if you put the word “rustic” in front of mashed potatoes it’s absolutely acceptable to have chunks and irregularities in your mash. People expect it; it’s practically a rule; you have to have lumps.
Ok, maybe I’m exaggerating…a little, but the word “rustic” is so beautiful to me. It evokes a sense of comfort and warmth. It’s a very welcoming word. Whenever I read about restaurants or recipes described as rustic, I’m drawn to them immediately.
If you’re still not convinced that “rustic” mashed potatoes should have a bit of a bite, then by all means use your food processor, food mill, or other fancy gadget you have. In any case, these potatoes are perfect for Thanksgiving. I believe in dressing up mashed potatoes, but with so many other side dishes and flavors to compete with, I think the potatoes with shine when most simple.
Rustic Mashed Potatoes
Adapted from The Art of Simple Cooking
1 1/2 pounds or 4 medium potatoes.
1/2 cup whole milk
4 tablespoons butter
Dried parsley flakes to taste
Salt and Pepper
Cut potatoes into medium size dice. Boil in salted water for 20 minutes or until tender. Drain in a colander. Return pot to heat and heat milk. Put the potatoes and butter into pot. Add parsley flakes and mash with a potato masher or spatula. If the potatoes become dry and stiff and some more milk.