After preparing 32 pounds of potatoes in three days, Julia Moskin determines that when it comes to mashers, it's hard to go wrong. NYT Dining and Wine editors scour the archives and put together a collection of links to the best Thanksgiving stuff from the last 20 years. Melissa Clark puts together three recipes designed to make the vegetarians at your Thanksgiving table feel loved, appreciated and well-fed. Looking for a perfect pie recipe? Florence Fabricant peaks at several cookbooks and offers up a collection of delicious recipes.
Frank Bruni reviews Harry Cipriani, with an eye on the outrageous prices and mediocre food. The Minimalist discusses gravy options and Eric Asimov gets together with some of the folks from the NYT food team to taste turkey, sides and wine in order to determine some good wines for your Thanksgiving feast.
11-14-2007 @2:18PM john hermanson said... SEND ALL RECIPE PLEASE
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11-14-2007 @2:31PM anita rotkowski said... Is it ok to peel potatoes the day before and leave in a pan of cold water overnight on the counter? not in the refridgerator.
Thanks
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11-14-2007 @2:41PM Jessica Roberson said... Which type of potato makes the best mashed; Red, White or Yellow?
Thanks!
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11-14-2007 @3:17PM John Jensen said... Mashed potatos
I peel and cut in chunks the day before and put in pot I will boil them in the next day.
Next day, drain water, add salt a handfull to 5 lbs of spuds. I always use Idaho.
Boil till mealy, drain, and place in a glass mixer bowl. I use an old Sunbeam Mixmaster the stand type. Start slowly until quite smooth. Then I add one pkg dry ranch dressing mix, a stick of butter and about a half cup hot milk. Then I whip at high speed until fluffy. I then add some more butter on the top and a little parsley and put in the microwave until butter melts. I keep them warm on a warming tray until serving. If you want them in a nice bowl, transfer before the last step. My guests never seem to mind the glass mixer bowl. Everyone loves my potatoes! Some guests don't even bother with the gravy.
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11-14-2007 @3:49PM Lisa said... To John Jenson. What kind of potatos do you use? thanks
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11-14-2007 @4:06PM davecee said... Why do you peel and cut the potatoes the day before. That takes no time at all.
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11-14-2007 @4:35PM elizabeth said... so...what are the best potatoes to use?
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11-14-2007 @4:51PM oops said... Yukon Gold make the best mashed potatoes... You will get rave reviews...
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11-17-2007 @6:52AM Joan said... Mashed Pots
Duchess Potatoes. Boil the pots then mash down. Add a little salt, greound pepper. butter & milk. Keep mashing. Then add an EGG. Mash. For some reason the egg breaks down any lumps and produces a lovely creamy consistency. On a baking tray place a spoonfool of mash. Use a fork to shape the mash so it ends up looking like the mountain Richard Dreyfuss made in Close Encounters - smaller of course. When you have made all these little mountains, place in the oven or under the grill so that the edges turn golden and there you have Duchess Potatoes. You can freeze when made then take out of freezer & place under grill. They are delicious.
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11-17-2007 @7:48AM Sarah Bennett said... If potatoes are soaked over an hour, they lose their vitamins and minerals. To do it once a year to save time is o.k. I wouldn't do it all the time.
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11-17-2007 @8:02AM TaterLady said... Elizabeth,I don't know which potatoe to use I just use the Idaho Brown ones *shrug* I can tell you a secret though.If you would add 1/4 cup of mayo in with the milk and butter and whip them with one of those hand mixers that have the single spinning blade on the bottom the potatoes come out so creamy that it is amazing.Just the regular Kraft Real Mayo.You can't taste it at all but it makes the texture really smooth.You can use a regular mixer too I just noticed a difference with the other one.One more mayo secret.Mix 1/2 cup in with the cream of mushroom soup for your Green Bean Casserole and a little Tony's seasoned salt.My friend told me that one and I get alot of raves on it.
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11-17-2007 @8:19AM Kristina said... 100% DELICIOUS MASHED POTATOES:
WASH RED POTATOES.....DO NOT PEEL.
PRICK WITH A KNIFE.
PLACE IN BOWL.
MICROWAVE UNTIL DONE....10-15 MIN. DEPENDING ON MICROWAVE.
PLACE COOKED POTATOES IN PAN.
ADD LOTS OF MARGARINE AND ONION SALT...(NOT PLAIN SALT)
MASH WITH POTATO MASHER.
YUMMMMMMMM.....NEVER FAILS AND A FAVORITE EACH TIME I MAKE THIS.
(I TRIED TO BOIL POTATOES...AND THE FLAVOR WAS GONE)
NO KIDDING, THIS METHOD WORKS EVERY TIME!!!!
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11-17-2007 @8:36AM BobNed said... I use a mixture for festive potatoes:
3-4 pounds of Yukon Gold
1 pound of White Sweet Potatoes
5-6 baby carrots
I boil the baby carrots 20 min ahead of the Yukons, and add the Sweet potatoes last and thinly sliced. You want all your veg soft at the same time. Drain most of the water and start to smash. add salt and pepper to taste. I then soften with some English Double Devon cream butter, whole milk and a touch of Sour Cream. Mash thoroughly. Better to under season than to over season so guests can add salt and or pepper themselves as desired. I put in a casserole dish and sprinkle with Kraft's shredded Six Pizza Cheese Mix and broil for a minute to brown slightly and melt all the cheese. sprinkle with a little fresh parsely or chives. Enjoy!
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11-17-2007 @8:49AM mike said... mix in sour cream instead of milk and butter...or for a sweeter version, add small amount of real vanilla ice cream melted with milk and butter absolutely delicious...just dont add too much...or for a real "man" touch on mashed...use red potatoes peel on and add a few table spoons of A1 sauce its amazing...
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11-17-2007 @9:18AM Lauren said... If you use a mixer to make your mashed potatoes, you're going to turn the starch into glue! Also it's best to add hot milk and melted butter to keep the potatoes hot. I always use a masher first and then a large wire whisk. My potatoes are always thick and lump-free!
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11-17-2007 @9:56AM Boo said... I use reds, I used to cook them with peel on but peel them nowadays because my nieces wont eat them with the peels. Anyway, cut the taters in 1/4's they cook quicker that way. Boil till fork tender. Drain and then put back in pot with low flame to evaporate the rest of the water ( watch carefully they burn quickly)I then add 4 oz cream cheese and mash to melt the cheese, add butter to taste about 2 tblsp at a time, whole milk goes in next, whip with masher till desired creaminess and add salt and pepper to taste. Very rich, save this recipe for holidays only They are a hit every time.
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11-17-2007 @12:41PM Linda said... I've always had a problem making the perfect mashed potato...mine always seems to be gummy. What am I doing wrong? Help!
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11-17-2007 @9:54AM Judith Cottrill said... It's great reading all the tips and recipes in the comments section. I've gotten a lot of good ideas here today.
I'd like to add a few of my tips here. After I drain the potatoes well, I put the pot back on a low flame and add the butter, a few tblspns at a time, mixing it.
Then I push the potatoes aside so I can add the milk directly the the pot surface so it can heat a bit. I put down the masher at this point and use a fork to start folding the milk into the potatoes.
As the milk is folded in, you're lifting the potatoes and getting a little air in them. It totally lightens them up in texture, something just mashing cannot do. The low heat keeps it all hot while you're working. Add salt and pepper at this point, and turn your flame off. This is the last thing I do before getting dinner on the table so that the potatoes don't get dry or heavy as they stand. Thank you all for your tips. Happy Thanksgiving.
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11-17-2007 @10:00AM Dee said... I always let the boiled potatoes cool down and mix them with my hands..they get mashed but not too creamy, not too lumpy plus its fun, once they are all mashed up i turn the heat back on add milk, butter, garlic powder & cheese..u can use any kind but i like the italian cheeses with it
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11-17-2007 @10:07AM Jerry said... I use Idaho Russets, cleaned and diced with the skins on. I do the cleaning and dicing the day before because of the amount of time involved, and a diesire to visit with guests on Thanksgiving day and the game.
I boil till you can take one and smash easily with a fork, then I draiun in a collander to get all the water out and I let them sit for a couple of minutes to dry a little then return them to the pot they were cooked in. I put half and half in a bowl with a full stick of butter and put it in the microwave or on the stove for a few seconds until the butter is fully melted. I take five or six who cloves of garlic, smash and peel and put them in a skillet in two Tbsp butter and snip in about a half cup of chives or green onions blades and saute on med heat for 2 or 3 minutes then I pour this into the potatoes add the half and half, salt to taste and a little black pepper but not too much pepper. Then I smash with a potatoe masher to the desired consistency. Taste and adjust salt if needed and serve. All of the vitamins are in the skins and if you peel and discard you lose it. Besides they add color to the potatoes.
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