It is my Thanksgiving, and I’ll keep my Stove Top if I want to!

I was having a discussion with my crazy cafeteria cook mother last night about who is doing what for Thanksgiving. I offered to make the stuffing ahead of time and bring it over, especially because it is pretty easy. Two packages of Stove Top, a few add ins, and done. Having this as one of the key items on my Thanksgiving table may not fit in with my overall cooking style. I do generally prefer as homemade as I can get. I have even drifted away from using jarred pasta sauces even in weeknight meals such as baked ziti. BUT there is something very pleasing about keeping that dish as is. No tweaks, nothing fancy, and it is perfect.


Source

I have consumed homemade stuffing, and it was fine. Nothing was wrong with it, but it just didn’t have that THING I was looking for. I have zero interest in finding a new recipe, especially because most read like this to me:

3 cups Challa bread – homemade by an old Jewish grandmother – cut into chunks and sun dried under cheese cloth on a perfect 60 degree day
2 organic eggs (from your own hens is best)
1 onion, 1 stalk of celery, 2 carrots (again, home grown, or purchased from an organic farmer that only uses imported water buffalo shat as fertilizer)
½ cup cherries (picked yourself and dried yourself)
½ pound pork sausage (from freshly slaughtered pigs, please)
½ teaspoon thyme, and ½ teaspoon sage – soaked in ¼ cup warmed holy water blessed by the Pope

And people do all this for something that is going to be shoved up a birds ass and then baked for 4 hours? Yeah, I’ll pass.

What classic and not at all fancy family recipe is in the “do not mess with” zone for you?

Whipped ‘Taters!

Today, I will share with you one of my favorite side dishes … WHIPPED (not mashed) POTATOES! And yes, it should be in all caps, because quite frankly who doesn’t like whipped/mashed/smashed potatoes?



5 pounds of white or Yukon Gold potatoes - not Russet, or “restaurant” or baking potatoes (more on this below)
1 stick of salted butter
1 cup of heavy cream – light or half and half are acceptable, but try to stay away from milk
½ tsp of baking powder
salt and pepper to taste

Peel and dice the potatoes, place in a pot, and cover with COLD water. Do not salt the water. Cook the potatoes until soft (more than fork tender). Drain the potatoes and return to the pan. Over low to medium low heat cook the potatoes until the water has mostly cooked off. Almost all sizzling ceases when this happens.

Meanwhile, heat the cream in the microwave. When it is close to boiling throw the stick of butter in, and melt that as well.

When the potatoes are ready, add the baking powder and then use your hand mixer to combine. Then add the butter and cream mixture. Don’t pour it in all at once, just in case the potatoes don’t need all the liquid. Whip to combine. Once everything is nice and smooth, and salt and pepper to taste.

Enjoy this with any of the many dishes that cry out for a whipped potato accompaniment!

I know this is not a very health conscious side dish. You can make your potatoes with milk, a touch of butter, and some chicken stock, but the end product will not be as good.

I demand the white or Yukon gold potatoes for this dish because those varieties have a lower starch content. This makes for a much creamier finished product. Obviously you can use Russet potatoes, and I do from time to time, but it is not going to be the same. If you are making a really nice meal, spend the extra two dollars for a special treat.