Fluffiest Creamiest Dreamiest Mash Potatoes

I declare this the fluffiest, creamiest, easiest mash potatoes ever! Pretty too! Good old mash potatoes get a lighter feel with garlic butter infused milk.


:: 10 lb bag of Yukon Potatoes, peeled and cut into 1” cubes.
:: 1 cup milk, warmed
:: Garlic cloves or powder
:: 1 stick butter
:: Salt, black pepper, parsley flakes.

:: Boil cubed potatoes in water and salt.
:: Warm up a cup of milk on the stove, with garlic cloves and butter.
:: Drain softened potatoes, add half of warmed milk.
:: Mash with a whisk. Season with salt and pepper as you go.
:: Add more milk and continue to mash till desired consistency.
I love my mash potatoes super airy and fluffy, so lots of milk and butter for me.
:: Garnish with parsley flakes and top with a slice of butter for a golden finish.

No-Fail Juicy Smoked Turkey

There's a lot going on in the kitchen on Thanksgiving, so when it comes to cooking the turkey, I take the easiest approach with a recipe that never fails to produce beautiful juicy delicately complex flavored birds.

This recipe is simple, requires no stuffing and allows the bird to smoke over a tea of your choice, under a foil tent. I substitute table salt with an Asian soy-sauce chicken marinate to give it a fail-proof flavored golden brown hue. The result is a turkey that’s super moist and didn’t dry out.


:: 15-20 lb turkey (defrost according to instructions)
:: Olive oil
:: Lee Kum Kee soy sauce chicken marinate
:: Black pepper
:: Green or black tea bags

:: Place 2-3 tea bags of your choice into the roasting pan. Fill to the base of the rack with water.
:: Place chicken/turkey on roasting rack.
:: Rub with olive oil and chicken marinate, and sprinkle with black pepper.
:: Cover with foil, and roast for 3.5 to 4 hours at 325 deg.
:: For crisp golden skin, remove foil at the final 30 minutes.

Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes. Remove the trussing strings before carving.