I know you are planning an elaborate Thanksgiving meal. You have everything planned out to the nth degree. Or maybe you don’t. Maybe you want easy peasy dishes to make it seem like you are the “Modern Martha.” Well, I have you covered in the potato department. Honestly, I’ve been making and tweaking this potato recipe for years. And years…
Anyhoo… I think the recipe is finally perfected! Eureka!!
So why is this so easy? Well, you can make it in 30 minutes. Or if you like great flavor, make it the night before, then throw it into a crock pot during the day to heat it. Leave your stovetop and/or oven for the turkey and other edible nonsense.
Oh and no peeling…All the good stuff is in the peel.
- 5 lb bag of Yukon gold potatoes
- 1 or 2 - 32 ounce boxes of chicken broth
- 8 oz cream cheese
- ¾ cups butter
- 1 cup sour cream
- onion salt to taste
- Rinse the potatoes and cut them in half. There's no need to peel them. Place in a large pot.
- Pour the chicken broth over the potatoes, ensured that they are covered enough to boil. If not, add water until there is enough for boiling.
- Boil potatoes until they are soft enough to easily break apart with a fork.
- In a large bowl, place butter and cream cheese.
- Add potatoes. They should easily mash with a fork.
- Add sour cream. Blend into the potatoes.
- Add onion salt to taste and blend thoroughly.
- Reserve some of the chicken broth to add to the potatoes if needed.
- Refrigerate overnight. Add more chicken broth, onion salt and butter upon reheating if necessary.
Need more quick Thanksgiving ideas? Check out these other recipes and crafts from some of my favorite blogger friends!
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