Thanksgiving Mashed Potatoes and Gravy

You cannot have Thanksgiving without mashed potatoes and gravy, although history says that the first pilgrims did not have mashed potatoes and gravy for their first Thanksgiving; it has become a mainstay of this holiday through time. In my opinion, my mashed potatoes are top notch, they come out perfect every time without lumps and they are very creamy and go great with the gravy from the turkey drippings. My potatoes are very easy to make and the hardest thing you will do is peel the potatoes. So here is the recipe:

My Perfect Mashed Potatoes

10 russett potatoes, peeled and halved
1/4 cup sour cream
1/4 cup milk
1/2 stick of butter (not margarine, have to use real butter, unsalted is preferred)
salt and pepper to taste

Boil the potatoes for about 30-40 minutes or until they are fork tender. Drain. Combine potatoes, sour cream, milk, and butter and mix with electric mixer until creamy. Add additional milk to get the consistency you want. Add salt and pepper to taste. Serve with gravy.

Turkey Gravy

drippings from turkey
1 can chicken broth
1 stick of unsalted butter
1/2 cup water mixed with 1/8 cup cornstarch
Salt and pepper to taste

Skim off fat from turkey drippings. Put in saucepan with chicken broth, butter, and salt and pepper. Bring to a boil. Gradually add the cornstarch mixture and cook and stir until thickened. Serve with mashed potatoes.

Notes:
- If you use salted butter in potatoes or gravy, omit extra salt.
- You can strain the turkey drippings to remove the crusty parts of drippings for a smoother gravy. I do not do this as the crusty goodness (as I call it) makes for better flavor and it tastes good too. But if you like smooth gravy, strain the drippings before skimming off any fat or oil from the turkey.
- Butter rather than margarine makes for a better flavor potatoes and gravy.
- You can add 1/4 cup white wine to gravy to make a nice flavor also.