Okay, before we get started here, I should say that I love calling these Italian Mashed Potatoes, because the flavors of them are just like those you use in Italian cooking . . . but they aren’t like some sort of traditional Italian side dish. I am FOR SURE going to get an email from an enraged Italian person saying something like they don’t even eat mashed potatoes and how dare I. But guys. It’s cool. I’m like 50% Italian, so I totally get to name stuff Italian when I throw some basil into it. Right?? So these potatoes are so perfect for Thanksgiving. You can make most of it the night before and then just throw them in the oven to warm them up the day of. Or you can make the guts, the baked potatoes, the day before and then whip up the rest while you are waiting on your turkey. This batch here was actually made from the guts of the potatoes I used for these Jalapeño Popper Potato Skins. I saved them and then a couple days later made this. You guys are going to love how easy these are to make and how jam packed they are of flavor. You won’t even need gravy!
