Thanksgiving

It is right around the corner and I couldn't be more excited!! I mean, who doesn't love a holiday that revolves around eating delicious food full of butter and cream?? YUM. So, I am going to slowly share the recipes that I will be using for my Thanksgiving fare. The first will be mashed potatoes. I am a fan of fairly traditional mashed potatoes fror Thanksgiving...you know, the comfort type. This is originally from Martha Stewart and is rich and creamy (look at the ingredients, how could it not be!)


4 pounds russet, Yukon gold, or long white potatoes
2 teaspoons coarse salt, plus more to taste
1 1/2 cups milk or cream (go for the cream, it's Thanksgiving!!)
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Directions
Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.
While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.