The holidays are fast approaching, and with them come parties, family gatherings and plenty of temptation. But most people don’t have an extra 5 or 10 pounds on their wish list.
The holidays are upon us, and with them come plenty of parties and plenty of eats. So get your best pair of elastic pants ready because we’ve got the skinny on what is trending this Thanksgiving, whether you’re a hostess or a hungry guest.
When it comes to wrangling the Thanksgiving meal onto the table, one motto gets it right: Be prepared.
Truth is, mashed potatoes don’t need a whole lot of love to come out pretty darn amazing. A little butter (OK, a lot of butter), a little cream or milk (OK, a lot of cream or milk), a bit of salt and pepper, and some muscle really are all it takes to convert boring potatoes into one of our favorite comfort foods.
I’ve made mountains of mashed potatoes in my little life, faithfully adhering to the method I was taught in cooking school. And I’ve always been reasonably happy with the results. And really, how far wrong can you go with potatoes, butter and cream? Who cares if your mashed potatoes are a little lumpy or gluey?
Much as I’d like to take credit for this rich version of mashed potatoes, that honor goes to Stanley Tucci. Or rather, to Stanley Tucci’s wife.
It seemed an unlikely goal. I wanted a single solution for two problems – how to keep kids entertained while preparing Thanksgiving dinner AND how to serve sweet potatoes in a fresh, creative way.
n the interest of giving vegetarians something to ladle over their mashed potatoes and stuffing, we decided to come up with a gravy good enough to serve to everyone, no matter what one’s preference on turkey.
Much as I love a classic pumpkin pie, I have to be honest: My heart belongs to sweet potato pie.