From our Hammertown Archives
First published November 2016
This recipe from the new cookbook "Mashed: Beyond the Potato" by Holly Herrick is pretty much the same recipe I use everything Thanksgiving. I always use Yukon Gold potatoes and add some sour cream. Heating the milk and butter before adding it to the potatoes is key!
Of course, you could also add some fresh chopped parsley, thyme, rosemary or chives if you like but this recipe is pitch perfect as is.