Saturday, November 19, 2011
Mashed Potatoes for Thanksgiving
My family has a tradition that any Thanksgiving that goes by without starch saturation is a criminal shame. We always have Mashed Potatoes and Sweet Potatoes or Yams. I mean we made all that Turkey Gravy, hate to see it go to waste. Here at Camp Massawomee Mashed Potatoes has become a two person project. I use a ricer, if you don't have one run, don't walk, to the Kitchen Store nearest you and buy one. Use Idaho/Russet potatoes. Bake them,,don't peel them and boil them in water. You bake them and then, cut each in half, insert cut side down into the ricer. Rice, then remove the skin from the Ricer...here's where the help comes in,,,hand to the person who is going to coat the skin with butter, salt and pepper and Parmesan Cheese. You rice the other halve of the potato and so it goes. Add butter to the riced potatoes,,,,use plenty of butter this is a thanksgiving feast, the emphasis is on feast. up to halve and halve by weight. Then add your scalded milk to adjust for texture, salt and pepper to taste, and then any add ins to vary the taste, though they are not really needed. Lately I've been adding boiled/baked parsnips, and Sour Cream/Cheese of your choice, roasted garlic is great too. The Potato Skins are neatly flattened by the ricer and are a tasty treat with the Turkey Feast.. This Thursday I'm giving thanks to my daughter Lori for Emily Elizabeth, and to the VA for taking me in and giving me health care. I'm sure the doctors there wouldn't approve of all the butter I'm going to use on Turkey day, but damn it's only one day. Oh and them leftover potatoes with a bit of added corn starch make for some delicious sauteed pancakes for breakfast Friday morning a change of pace from home fries..