Comments on: Thanksgiving Prep: Like a Mashed Potato…That Can Do the Twist

By: Jane Maynard

Jane Maynard — Tue, 01 Dec 2009 23:49:11 +0000

great tips, thanks sharon! sounds delish!

By: Sharon

Sharon — Tue, 01 Dec 2009 21:43:40 +0000

Try adding carmelized onions that have been pureed with a small amount of olive oil into your dirty garlic mash and for a delicious hint of flavor add some celeriac…wow what a great taste…mmmm

By: rachel

rachel — Sun, 22 Nov 2009 16:26:21 +0000

I love your site! It gives me so many great ideas. When I make regular mashed potatoes I use half & half instead of cream in the interest of my waistline. It’s just as good and creamy, with that hint of sweetness from the cream. When I make garlic mashed potatoes, I steep the minced garlic (from my garlic press as well) in the cream on the stove while the potatoes are boiling. I keep it on low so it will not boil or curdle. It turns out amazing! So garlicky!!

By: Carole

Carole — Sat, 21 Nov 2009 04:54:09 +0000

I’m trying to figure out what to do for the taters on T-Day too. I would LOVE to try the Butternut squash recipe but I don’t know if my in laws would be up for that. I found this recipe in Parent’s Mag and I may convert it into something. http://www.hungryjack.com/promotions/UseUpTheBox/RecipePopUp.aspx?recipeID=2891&possibilityID=6
It looks like it could be a good jumping off point.

By: Nevadamtnbear

Nevadamtnbear — Fri, 20 Nov 2009 19:17:36 +0000

We love the flavor of Yukon gold potatoes for mashed, but using 100% Yukon gold potatoes results in a gummy mush, which while delightful in taste isn’t always the best for texture. So we’ve taken to doing some standard Russet potatoes along with Yukon Gold (about 50/50) and we end up with the a nice balance of flavor and fluff.

I’m torn on what I’m going to do for flavoring of my mashers this year. On one hand, I love roasted garlic mashed; however, on the other hand I’m having a craving for blue cheese mashed. We’ll see what I’m in the mood for as we get closer to the day.

I LOVE the crock pot idea! Brilliant! We’re deep frying the Turkey again this year (it’s been a couple years since we deep fried the Thanksgiving turkey), so we typically don’t have oven space issues when the Turkey is fried. But, I’ll keep that in mind!

By: christy

christy — Fri, 20 Nov 2009 17:07:44 +0000

My hubby is always in charge of the potatoes and he makes ‘em dirty style with skins and garlic, but we use red potatoes and they are amazing! I’m not a huge fan of russet skins, but I will eat red skins anytime!

By: dottie

dottie — Fri, 20 Nov 2009 12:32:11 +0000

Cream vs milk. since milk is cream minus the butterfat, when I’m cooking and don’t have cream, I just add a little more butter.

By: Nicole

Nicole — Fri, 20 Nov 2009 07:13:53 +0000

There’s the Jewish way…spread chicken fat on top and heat in oven at the end…yum. We never peeled our potatoes, and now we’re all trendy We also used to steam them in the microwave, then mix in non-fat powdered milk and butter, leaving the hot water in.

By: Hillary Omdal

Hillary Omdal — Fri, 20 Nov 2009 04:38:32 +0000

Mmmmm. So excited for Thanksgiving. It’s my very favorite holiday!! These recipes look fantastic. Thanks for sharing!

By: Unplanned Cooking

Unplanned Cooking — Fri, 20 Nov 2009 01:23:11 +0000

Thanks for the recipes. I need to sit down over the weekend and plan our meal out!