A lot of you have asked for my mashed potatoes recipe so we wanted to share just in time for Thanksgiving. Mashed potatoes are the bomb and a “must” for our holiday meals. This is not the time to be concerned about your diet or calorie-counting. My secret: the more butter and cream you use, the better they’ll taste. So bring it on and enjoy.

Ingredients:

6-8 Yukon Gold potatoes peeled

2 sticks (1 cup) butter

½ cup++ milk or heavy cream

Pure Garlic Slavo Salt

Preparation:

Cut potatoes into equal size chunks (the smaller they are the faster it will cook – I usually aim for 1 cubic inch)

Submerge potatoes in large pot of cold water, turn burners on high heat and bring to boil

Cook until potatoes are tender and can easily be pierced with a knife (about 15-20 minutes)

Drain water, add milk and butter into pot with potatoes

Add 1 tablespoon of garlic salt to potatoes

Using hand mixer blend on high until smooth (around 2 minutes). Don’t over mix or your potatoes will get gummy.

Add milk if needed and season with garlic salt to taste