Mashed Potatoes a day before the big celebration.

One thing that I noticed when I was teaching was that not everything has a real recipe.

Before we were reliant on the Internet I had assigned my students to find recipes for the classic Northern Thanksgiving.  The students assigned to mashed potatoes were stumped.  They could not find a recipe for Mashed potatoes.

It seems so logical to people that have been cooking alongside their parents their entire life.  But, if you do not have that experience and you do not have access to T.V. shows that show basics, you could be stumped.  And truly even with Internet searches sometimes the simple are hard to find because the "pros"  often need to put a twist on things for those that have done it all.

So here are some basics for mashed potatoes a day or two ahead of time.

Wash 5 pounds of russet potatoes.  Cut brown spots off.  You can leave the skin on.

Chop the potatoes into less than one inch cubs.

Chop an onion and put it in with the potatoes.

Place all in a 6 or 8 quarts kettle (dutch oven)  Cover with water.

Bring the water to a boil and cook until you can stick a knife into the potatoes with a smooth stroke.

Drain in a colander when cooked.

To Mash:

I like to use a mixer because I always have a large crew.  You can use a hand masher too.

If you have a kitchen aid use the wire whip.

Mash with out anything added until the potatoes are somewhat smooth.  If you add ingredients too soon you potatoes could become pasty.

Once smooth add:

1 1/2 teaspoon salt.
1 teaspoon pepper.
1 teaspoon garlic powder.

First add 1/ 2 cup butter (1 stick)  mix for a minute.

Then add 3/4 cup half and half.  (an alternate is 1/2 cup sour cream and 1/2 cup milk)

Mix until somewhat smooth but not too long.  (You don't want paste)

You can add other seasonings such as nutmeg, Italian seasonings, etc.  Add what you and your family love.  If you like additional butter, cream or milk add more.  Be creative.  Heck you can even pipe them out of a decorator bag, freeze them and heat them up.  They look fancy, fancy and you will impress the guests.

No matter what you do, it is not difficult,  but there is a slight science to the potatoes.

If you notice from my photos there are a few lumps and you can see the skins.  I like the skins because they have some good nutrients in them.  I used to get complaints from family members but they have grown accustomed to my ways over time.

Place the potatoes in a crock pot crock.  And refrigerate.

The next day start them rather early to make sure to are warm through and through, stirring periodically.

With love from your retired FACS teacher,
Jane

Thanksgiving: I Am thankful I have time but planning ahead helps.

Every year many have anxiety of getting ready for holiday entertaining.  I like to plan a head and use my freezer.  One of those plan ahead items can be your pie crust.

I use a simple crust recipe.  Many rave about it but it is not the ingredients but the method of assembly. 

This recipe makes 4 crusts.  See pictures below for freezing and you tube for blending.

4 cups flour
1 1/3 cups butter or shortening
1 1/2 teaspoons salt
10 to 16 tablespoons water

Using a pastry blender  (key) cut the fat into the flour until it is pea size chunks.

Then add about 10 tablespoons water using a tablespoon.  Using a pastry blender again incorporate the water.  If you need more add more. The pie crust should stick together when squished with your fingers.   It should be somewhat moist but not sticky.

Divide into four chunks.

Flour surface.  Roll.  Fold crust in fourths.  Tuck excess under.  Flute.

To freeze:  place wax or parchment paper in crusts, wrap in plastic.

If you want to garnish your pie with cutouts.  Cut from leftover dough and place on wax or parchment at the top of your crusts.

Let the cut outs thaw before pulled off and use a pancake turner to take them off of the paper.

Have a great holiday and plan ahead.

This works because the pastry blender coats the flour with fat.  When water is added it only absorbs into the exposed flour which creates the flaky crust. 

Link to making a pie crust with pastry blender:  This is apple but it is good for all pie crust.
I have switched to butter because it is a more natural fat.

https://www.youtube.com/watch?v=dqgjR-tWsLk

faze two and three for apple pie:

2:  https://www.youtube.com/watch?v=RP4WFkcZB7M

3:  https://www.youtube.com/watch?v=LiPuz25T2EQ

Have a great holiday and plan ahead.

With love from your retired FACS teacher, Jane