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.