Ingredients
- 12 medium potatoes (preferably Yukon Gold)
- 1/2 cup butter, softened
- 1/4 cup gin (or vodka)
- 2/3 cup half-and-half (or whole milk), warmed
- salt and pepper, to taste
- optional toppings: crumbled bacon, roasted garlic, fried shallots, chopped chives
Chef notes
Carson's mom made these for us every Thanksgiving! It's still up for debate whether the booze was intentional or not, but the fact is: These are buttery, creamy potatoes with an extra special twist.
Technique tip: Definitely mash by hand with a potato masher or use a ricer — never use a food processor or blender — you'll end up with a gluey mess! You can peel the potatoes before boiling or you can let the skin easily fall off after. Use Yukon Gold or another starchy potato for the creamiest mashed potatoes.
Preparation
1.Place potatoes in a large pot and cover with cold water. Add a generous amount of salt. Bring to a boil and then simmer for about 30 minutes, until the potatoes are easily pierced with a fork.
2.Drain the potatoes, place them back in the pot and dry them over low heat for a minute or two.
3.Mash in the butter, gin, warmed cream (or milk) and season to taste with salt and pepper. Top with optional toppings and enjoy!
