Less Stress Mashed Potatoes For Turkey Day
If you’re serving Thanksgiving dinner at your house, the last thing you need is another long and involved recipe—one that’ll have you getting up another hour earlier. Now don’t get me wrong: I know there are a lot of favorites out there. A lot of old tried-and-true, passed-down-through-the-generations recipes that y’all will be pulling out, preparing and (hopefully) passing around the table (with a smile). But ye old Turkey Day is not only a time to enjoy fabulous food and reconnect with family, but it’s also a time when those of us who are hosting a whole shebang STRESS OUT.
Now that’s not to say that we don’t put on a good face for it. We decline offers of help. We make list upon list upon list. We even peruse Martha Stewart’s wise and worthy schedules and recipes—but when push comes to shove, it seems like work commitments and last-minute activities have precluded the wished-for time and planning that may have made memories of our childhood holidays pale by comparison (or not!).
Take last year for example: I said, “We’re gonna keep it simple! Kids, you’ll like helping to prepare Thanksgiving dinner … just think of the fun: using the electric bread knife to slice the stale bread for stuffing. Mixing pumpkin pie filling and rolling out pie crusts. Grinding cranberries to make grandma’s favorite relish.”
The reality: The kids fought over who would use the electric knife. I forgot to buy enough extra bread to set out and get stale (who ate it all?), we were out of celery (gosh, I could’ve sworn there was a bag in here?!), and while I did remember to thaw the turkey days earlier (yeah, the fridge is jammed and things fall out every time we open the door) … the last thing I felt like doing was making a pie crust (my least favorite kitchen job), and having to shimmy around the turkey and stuffing to see if the oven would hold yet one more thing. That’s how we came to enjoy the pies that daughter sold for her dance fund-raiser. And oh, what a selection: chocolate meringue, lemon meringue, pumpkin and cherry. Mmmmm. (Was I enjoying them so much more since I didn’t actually make ‘em? But I am digressing …)
No wonder some folks just choose to go out to a restaurant for their Thanksgiving celebration. Or celebrate when Mom invites them over yet again.
But not me. Nope. Even though I may indulge in a bit of harried complaining, I would most often rather choose to cook right here at home. Oh sure, there’s the mess, the planning and the inevitable last minutes trips to the grocery store (just buy that cranberry sauce!). But my very favorite thing from Thanksgiving wouldn’t happen if we didn’t cook at home.
Leftovers.
Yep, that’s right: Leftovers are the absolute highlight of my Thanksgiving holiday. I’m already looking forward to the fried potato cakes, hot turkey and gravy sandwiches, cold turkey and lettuce sandwiches (don’t forget the salt!) … absolutely love it. We all do.
So please, remind me as necessary: when I begin to fall back into that “How am I gonna get it all done?” panic. Make a list, make a plan (doesn’t mean it’ll always get followed), delegate LOTS of chores and live for the next day. Because one thing’s for sure: I’ll be so very glad to see that fridge stuffed with leftover containers from our feast. To have good food to eat, to have time with family, to play games … truly good times to savor and enjoy.
And for those of you that could seriously use one less dish to pile on the already-overflowing stove, here’s something I tried recently—cooking potatoes for the mashed potatoes in the slow cooker: Start ‘em when you pop the turkey in the oven and it’ll be one less big pot you’ll have to juggle on the stove later. When it’s time for mashing, just scoop ‘em into the mixer, add butter, milk, salt and pepper, and they’re good to go. It’s a great way to make a side dish without the last minute kitchen hustle.
Serves/Makes: 12
- 7 pounds potatoes
- 10 cups water
- 1 teaspoon salt
- milk, butter, salt and pepper as needed (see note)
Wash and peel the potatoes; cut them into 3/4 to 1-inch cubes. Add to crockpot and cover with water, add the salt and cook on high for 3 to 4 hours.
When the potatoes are fully tender (and the turkey is done roasting), use a slotted spoon to scoop potato chunks into an electric mixer bowl. Mix well (until potatoes are smooth and creamy) before adding remaining ingredients (to eliminate the chance of lumps). Then add the desired amounts of butter, milk, salt and pepper.
Cook's Notes: This recipe is so adaptable (depending upon the final amounts) that I'm just providing general guidelines, you'll have to finalize the amounts of butter, milk and seasoning to make your mashed potatoes just the way you like 'em.
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3 comments
Mashed potatoes can also be made in the morning, and put into a large crock pot that has been sprayed with butter Pam. They keep very nice on low for 3-4 hours. I don't put any butter in mine, but I think If you did they would also be fine.
Comment posted by Mart
will try this one. thanks for sharing
Comment posted by danie
I probably have evry sized crockpot known to man. All week I do cookinh and by Thanksgiving it all done and every crock pot is used I loved keeping things warm or by by cooking And I did not forget my roles which I start early in the AM We actually start our dinner early Say around 2 and then there is always so many leftovers and then there is round 2 for anyone coming in late. Everyone is always welcome
Comment posted by barbara block
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