Skip to main content

Featured

Q&A: Thanksgiving 911

Every Thanksgiving hostess has his or her moments of anxiety. Hell, I've been making holiday dinners and hosting dinner parties for a decade, and I still get a little nervous when it come to roasting the perfect turkey. That combined with kids, houseguests, and having to make an endless supply of side dishes all timed in perfect harmony...it's a lot for one person. Hopefully by the time you've read this post, I will have answered any of your looming questions, but if there is still anything you are concerned about, please leave a comment at the end of the post, and I'll be sure to answer. Pictured above: National Lampoon's Christmas Vacation
1. What if I overcook the turkey, and the breast meat is dry? Slice it thin and soak it in warm chicken or turkey stock.
2. How do I get the skin beautiful golden brown? Lots of butter! Separate the skin and push butter directly over the meat then spread more butter over the outside of the skin. Also cover just the breast of th…

Garlic and Herb Olive Oil Mashed Potatoes


If my Italian ancestors could rise from the grave and improve on American mashed potatoes, I'm quite certain they'd come up with something like this. With lactose-intolerant munchkins, I can't drown my potatoes in butter and cream. I've tried over the years to substitute with lactose-free milk and garlic, though I've never had a ton of success. The potatoes always turn out good but never great, and I refuse to make some healthy pureed cauliflower version. This year I decided to use more herbs, more fresh garlic, and a ton of olive oil. It was so worth it. These herb and olive oil mashed potatoes earned a lifetime place at my holiday table!

INGREDIENTS
*serves for a holiday dinner - for a small family dinner, you could cut the recipe down
  • two 40oz bags of Honey Golden Potatoes
  • 1/4 cup or 6-8 cloves fresh garlic finely minced
  • fresh herbs 1-2 bunches approximately 1/2 cup (I used parsley and sage)
  • 1 cup lactose-free milk
  • 1/2 cup olive oil
  • salt to taste

Two important things: Use the golden potatoes! And if you don't have a ricer or mixer, slice them into very small pieces. I would suggest this either way. I find that using the golden ones and cooking them down slowly makes for a more thick and creamy result, which totally makes up for the lack of cream and butter.

Boil until fork tender then mash the potatoes, add the other ingredients and stir. Enjoy!:)



You Might Also Like

http://www.krisztinawilliams.com/2014/02/a-quick-and-easy-all-purpose-dinner.html

Comments

Post a Comment

Popular Posts