Creamy Potatoes

Last Thanksgiving was the first that I ever spent away from my family in Rhode Island. Not being able to see them, I wanted to make something that would be on my mother’s table at big family dinners. This creamy potato dish has become a staple comfort food for me, so i made it for my small Los Angeles Thanksgiving get together. Like most Thanksgiving dishes, it is rather indulgent and by no means healthy. It’s very simple to prepare, and I guarantee that your guests will love it.


INGREDIENTS (serves 8 – 10):

3 lbs potatoes (I used a medley of different colored small potatoes)

1 garlic head (finely diced)

2 bacon packages (12oz each)

2 pints heavy whipping cream

1/2 cup butter

1 tablespoon ground thyme

Salt and pepper to taste



Peel all of the potatoes and cut into halves. If you are working with very large potatoes you can cut into quarters. Place potatoes in a large pot and cover with water, then boil until mostly cooked through, but still firm (about 30 minutes). Slice bacon into rough squares and fry in a pan until it’s all uniformly crispy. Remove from pan and set on a paper towel to drain and cool. Melt butter in a large pot and add garlic, let garlic cook until it starts to turn just a little brown.

Add cooked potatoes to large pot, then pour in heavy cream. Gently mix it through, trying not to mash the potatoes but keep them in whole pieces. Add the bacon, thyme, salt, and pepper to taste. Let potatoes finish cooking in the cream, until a fork can slide through easily (about 20 minutes).

Remove from heat and serve warm.


This Thanksgiving we will be spending it with friends again and then having our Christmas in Rhode Island with my family. It still feels a bit strange to not be back home for my favorite holiday, but I am excited to begin new traditions as a married couple.

Happy Thanksgiving!


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