Secrets To A Perfect Mash & Thanksgiving Round-Up
Well… It’s that time of year again! The holidays are nearing and Thanksgiving is only in a couple of days. Yet, it doesn’t feel so much like thanksgiving here, since the Brits don’t celebrate it and especially because I’m so busy with all the FBC organizing, leaving me no time to host it.
I did however manage to have my fair share of all the trimmings, in the run up and over the last several posts. But, before I round-up all the Thanksgiving recipes I’ve posted over the last month, I want to take a minute to say hello & warm welcome to all my new subscribers. I’ve noticed an immense increase in readers and subscribers over the last couple of weeks and this makes me really, really happy.
Ok. Fine. I’m hopeless at lying! It makes me run around my house naked, pulling spastic cartwheels while I yell at the top of my lungs: “Wahoo…They must be bonkers!”
My husband’s threatened to leave me for
mickey Minnie mouse, if I keep doing it. I don’t think she’ll have him, though.
Anyway… Just want to say mucho grassy-ass for stopping by!
So, where were we… Yes, Thanksgiving round-up!
How about making this green bean casserole… a few of you already got busy testing it… It’s won many converts. Yes.
Make these golden brown, crispy roasties…they make a scrumptious side.
Don’t forget the cranberry sauce! (Excuse the messy photo-taken one year ago exactly. Oh, I knew me when…)
I’ve been told that this is the best pumpkin pie ever.
Make Grandma’s cinnamon rolls on Thanksgiving morning. It would make her proud. And, you’re tummy will sing with joy!
So, what makes the perfect mash?
1) Type of potatoes– do you go for high starch (low moisture) or low starch (high moisture)? I personally prefer low starch potatoes (fingerlings or Charlottes, Yukon gold (US) are in the middle) because they keep their shape well when cooked in water and I find they yield creamier results while, not necessarily the smoothest. High starch potatoes (King Edward, Maris Piper, Russets) disintegrate easily and yield really smooth, fluffy potatoes. So, it all depends on your preference.
2) Cooking the potatoes-Don’t overcook the potatoes. Do not boil but rather let them simmer. Remove them once you can easily pierce them with a knife. Make sure that you have chopped the potatoes into even sizes- so there is consistent cooking. Salting the water adds depth of flavor. Anyway potatoes and salt were made for each other- you still have to get the balance right, though.
3) Drain them well. Put them back in the pot and let any remaining water evaporate.
4) Don’t overwork the potatoes. Do not use a food processor or blender! They cut throught the cellulose starch cells and lead to gummy, glue-like, sticky, cafeteria mashed potatoes. Use a potato ricer or a potato masher- the zigzag one.
5)When adding milk, butter or cream, make sure they are warm or at room temperature.
So, let’s get to it.