I had originally planned on making scalloped Russet potatoes and mashed sweet potatoes for this year’s Thanksgiving meal. My wife said, “It is not Thanksgiving without mashed potatoes! A quick shuffle and I did it the other way.
Tag Archives: chives
I’m trying to catch up on my postings. While I did not stop cooking while Jan was working on her book, I did not have time to write them up. We were going to a party and as my contributions I thought I would bring crackers and schmear. My thought was to make a schmear that would be reminiscent of a classic lox bagel—lox, cream cheese, onions and capers.
For Sunday dinner, I am making Beef Bourguignon. What is a stew without potatoes? I could just toss the potatoes in the stew and call it good, but I decided that I would prefer them as a potato side dish.
With the French girl here every day seems like a challenge meal day. I decided I needed a vegetable side dish to go with my chicken and faro. I have not made Brussels sprouts in a while and Jan really loves them.
I wanted a soup to go with my Uzbek samsa. I had originally thought about a white bean soup, but I have been cooking a lot with beans lately and I thought Jan would object. I noticed that the chive in our garden has come back from the winter and we had some sour cream in the refrigerator (this is not a staple in our house—too high fat). These ingredients started me thinking about baked potatoes. Could I make a soup version of a baked potato? Yes, I could.
The chives in our garden are beginning to look a bit sad, but they inspired me to add this dish to our Thirdsgivingday feast (the third day after Thanksgiving – an Eileneism). The kids were having Thanksgiving dinner with friends, so I was doing the Roast Turkey thing as our Sunday feast.
This dish is something to make when you are using your oven to cook a main dish. The time and cooking time will vary depending on the temperatures used the main dish. How you mash your potatoes are a personal preference, but I like to use a potato-ricer. This is a device that looks like a giant garlic press. The press forces the chunks of potato through tiny holes and produces rice thick strands of feathery potato. Mixed with butter and cream this produces perfectly smooth fluffy mashed potatoes.