I love this particular time of year, but I especially enjoy Thanksgiving.  There’s no gift buying pressure, just plenty of good food and fun times to share with family and friends. While I realize it’s only the 1st of November, you and I both know the time will fly and before you know it you’ll be making your grocery list for the feast.

I enjoy cooking but I probably enjoying eating as much.  Alison over at The Polohouse is hosting her Favorites On the First and the topic is your favorite Thanksgiving recipe.  At first I was perplexed…should I feature a mouth-watering pumpkin pie recipe or the Texas Stuffing I found in the Los Angeles Times Food Section years ago?

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When it comes right down to it though, I think my favorite thing for the meal is mashed potatoes.  We don’t eat them that often and we certainly don’t throw on gravy for good measure when we do.  As if creamy, buttery potatoes need something more!  But Thanksgiving we throw waistline watching out the window and gravy tops every helping of mashed potatoes.  Anyway, my favorite recipe is called make-ahead mashed potatoes (which is one of the things I like best about the recipe.)  Here goes:

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Make Ahead Mashed Potatoes ~ adapted from HERE

Oven, preheated 350° at the time you’re planning on reheating the potatoes.

5 pounds potatoes, Russet or Yukon Gold

1 1/2 sticks of butter, divided

1 8 oz whipped cream cheese

1/2 cup Half & Half

2 teaspoon kosher salt [1 teaspoon in the pot while the potatoes boil, 1 teaspoon (or less, depending on taste preference) when mashing]

1/2 teaspoon freshly ground pepper

Peel and cut the potatoes.  Bring a large pot of water to a boil, add 1 teaspoon salt, add potatoes and return the water to a boil.  Cook for 30 minutes and check for tenderness.  Once the potatoes are cooked, drain in a colander.  Return the potatoes to the pot and turn the stove on low, just to make sure all of the moisture is gone.

Off the flame, add 1 stick of butter, remaining salt, pepper, half & half, and cream cheese.  Mash to a creamy consistency.  *Don’t worry if they seem a little bit soupy, they firm up when refrigerated.  Once mashed, place in an oven-proof dish and dot with the remaining 1/2 stick of butter.  Potatoes may be refrigerated at this point. If you make the recipe a couple days in advance, take the dish out of the fridge about 2 hours before serving time.  Bake uncovered in a 350 degree oven for about 20-30 minutes or until hot.

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By the way, the above image reminds me of the first Martha Stewart Thanksgiving special on TV.  She had converted her “barn” into the most warm and welcoming dining space, as only she can do!

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How cute are these pudding cups?  If you have children or just like delicious food visit HERE

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Do you have a personal favorite recipe for Thanksgiving?  If its not a family secret, share.  If you have time be sure to visit The Polohouse, you’re sure to be happy you did.