The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn't complete without a bevy of traditional sides. To accompany our cider-brined bird, we kept the mashed potatoes basic - sour cream, butter and chives - but delicious.
- 4 pounds red potatoes
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sour cream
- Salt and ground black pepper
- 1/3 cup chopped fresh chives
- Peel half of the potatoes. Place all of the potatoes in a large pot, then add enough water to cover them by 1 inch. Cover the pan and set over medium-high. Bring the water to a simmer and cook until tender, about 20 to 25 minutes. Thoroughly drain the potatoes, then return them to the pot.
- Set the pot over low heat and cook for 1 to 2 minutes, shaking or stirring the potatoes to dry them. Using a masher, roughly mash the potatoes, then stir in the butter and sour cream. Season with salt and pepper, then stir in the chives.
- Alison Ladman, Associated Press