Loaded Mashed Potatoes

Tomorrow is Thanksgiving!

And I have mashed potatoes!

You know...in case you wanna try a new recipe.

This is definitely one of my new favorites.

They're flavorful.

They're thick and lusciously potato-y.

I love em.

This recipe is courtesy of one of my many wonderful food blogger friends, Mallory (Total Noms). Mallory is NYC based, also, so I've had the pleasure of getting to hang out with her. Which brings me to my next point:

What I'm thankful for.

I'm thankful for my mom and my brother and all my family.

I'm thankful for my Michael.

I'm thankful I'm able to live my life, doing what I love to do.

I'm thankful any of you read this blog.

I'm thankful to be happy and healthy.

I'm thankful for my friends.

I'm thankful for all my new, blogg-y friends. There are so many of you now, and I hope you know who you are. The people whose comments always make me giggle, and blog posts I can't wait to read. Some of you have named my hand mixer. Some of you I've gotten to meet. Some of you I hope to meet soon. Some of you have bonded with me over shared loves and interests (Batman. Dessert. etc.) Some of you sent me gifts for my birthday (seriously...still speechless over the sweetness that was). Some of you may notice that it's you I just namelessly called out, and some of you may not-but I sincerely hope all of you know how much you mean to me and how much I truly think of you as friends, whether we've met in person or not. I love you all and am so thankful that you've come into my life.

What are you thankful for?

Oh and in case you were wondering, here is my Thanksgiving menu:

Texas Roadhouse Dinner Rolls

Michael's Applesauce

Brown Butter Mashed Potatoes

Cranberry sauce (the icky stuff from the can...for Michael lol)

Corn

Butterball turkey breasts

Pumpkin Pie-My favorite pie crust + the canned pumpkin recipe

Mini Apple Pies

Loaded Mashed Potatoes

Adapted slightly from Total Noms

Ingredients:

• 4-5 garlic cloves, unpeeled
• 1 tbsp. olive oil
• 1 tbsp. kosher salt
• 4-5 potatoes (Russet, Gold, Red, whichever), scrubbed and peeled
• 1/2 cup milk
• 3 tbsp. unsalted butter
• 1/4 cup cheddar cheese
• Optional-4 slices of bacon, cooked, and chopped into small bits
• Chopped chives/scallions, to taste

Preparation:

• Preheat oven to 350 degrees. In a small baking dish add garlic, olive oil, and half the salt. Toss. Cover dish with foil and bake 25-30 minutes.
• Cut potatoes into 2 in. chunks.
• Place potatoes in a large pot and fill with just enough cold water to cover the potatoes. Add rest of the salt and bring to a boil on high heat.
• Once boiling, reduce heat to medium and cover and simmer potatoes for 15-20 minutes, until tender.
• In the microwave, or on a stove-top, melt butter and warm milk (separately).
• If using, cook bacon.
• Once cooked, drain potatoes thoroughly. Return to the pot and heat on medium-low. Mash the potatoes.
• Mix/mash in butter and milk.
• Squeeze the roasted garlic out of the peel and into the potatoes. Also stir in cheese and bacon (if using).
• Stir up and season additionally to taste.
• Garnish with chives/scallions and serve!

HAPPY (almost) THANKSGIVING!