This year for Thanksgiving I went mighty simple with my side dishes. I still threw in a few “flavor add ins” but for the most part I used recipes that I knew by heart and I didn’t really try to go “over the top” with anything this year. A major accomplishment for me! I always have such high expectations for everything and I always end up making myself miserable if I can’t reach them!
I add garlic to almost everything I make. I swear that I use garlic in my cooking at least 4-5 times a week. I’ve also developed a strong love of Parmesan and I could eat a whole block of Parmesan if BigBear would let me! (My new favorite snack = green grapes and thin Parmesan cheese slices! If you haven’t tried that you must!)
So when I got to the “Mashed Potatoes” part of our menu, I knew I wanted to add in some more flavor but I didn’t want to go all crazy with it. So I reached for two things that have become Barrett household staples: Garlic and Parmesan!
Red Skin potatoes, boiled and drained, mashed with cream cheese, milk, garlic and Parmesan? Please send over seconds! They’re creamy but still have a few chunks of potatoes in them! Plus they’re packed with garlic flavor and have a cheesy saltiness from the Parmesan that just makes them one of our favorite side dishes.
I’ve been making my mashed potatoes with red skin potatoes for a few years now and I really do prefer them over regular baking potatoes! I could literally just eat these as a meal.