Over the last few decades, it seems that I've been the designated Thanksgiving Chief Cook and Bottle Washer. My small family loves their Thanksgiving dinners. My mother (may she rest in peace), so looked forward to turkey and all the trimmings. You see, her Motherland of Bavaria doesn't celebrate Thanksgiving. Of course not! This is an American tradition. Both of my parents are now celebrating their celestial Thanksgivings amongst the heavens. That brings us back to earth. Unless I opt to go out to eat (which means no leftovers), I cook. I bake. I clean pots and pans. I serve. My kitchen is so small that there really isn't room for just myself. That's why I've finally devised a plan. The plan is to make a few dishes, starting the weekend before Thanksgiving. Until one of my brothers brings a girlfriend (perhaps future wife?) to my kitchen, who can cook,
OXO food mill. I love this kitchen tool more than my potato ricer. A potato masher? Fuhgetaboutit. For one, there are rubber "legs" that come out and helps to position the food mill over a pot. I simply insert the grater with the larger holes, and snap the handy dandy handle on. I'm ready to go. I simply cut the potatoes in smaller quarters, grab the handle and turn...
The pot is filling up, and I'm not even breaking a sweat.
Last night, I made roasted garlic and used half of it. I decided to squeeze the sweet tasting garlic and mash it up. This is totally optional. But good.
Heavy cream. Yes! Just go for it. I added about 1/4 cup. Basically, I'm done when the potatoes have a lovely silky texture. That's why I don't measure. Just go slow and easy, and you'll do fine. Now, you can go in with a hand mixer, but I like a little bit of texture. Your choice. (Whatever you do, don't use a food processor-- or you'll end up with potato glue!) I've got enough dishes to clean up, anyway.
I sprayed olive oil on an oven-proof dish. You can butter it, but I'm watching my calories. (Not.)
...and put into the refrigerator.
Now, pat yourself on the back that these pots and pans are washed and put away, before Thanksgiving Day. You won't be scrambling to make these while your guests are drinking, and eating appetizers, while you are slaving away in the kitchen. I speak for myself.
So, how to you serve these? Pop them into a 350 degree oven, for about 20-30 minutes. I put a few pieces of butter on top, and stir them right before serving. Or, you can heat these in a slow cooker, on low-- which frees up the oven. Either way, these are guaranteed to be excellent. If you're the designated side dish bringer-- make these. They'll disappear.
My sinful indulgence. So delicious!
My next post-- Make Ahead Turkey Gravy.
life time saver.
NOTE: OXO did not pay me to promote their food mill. I wish they did. I wish they were sponsoring a giveaway so y'all could win one. But, they aren't. You can still use a good old-fashioned potato masher. The potatoes will still taste fantastic.
A printable recipe card is at the very end of this post.