The vegetables for Thanksgiving will truly depend on the market.
I love to just pick up the freshest vegetables I can from Roslyn at Rabbit Field Farms at the Farmer’s Market.
Prepared each fresh vegetable simply, some roasted, some steamed and occasionally slow cooked. That’s my idea of a great Thanksgiving.
Mashed potatoes are essential for a holiday meal, at least for this Irish girl.
I always make more than I need for the holiday, just so I have enough for potato cakes the next day.
The perfect mashed potatoes for me are buttery, fluffy and not damp.
- 5 pounds russet potatoes
- 4 tablespoons butter (or more if you won't feel guilty)
- ½ teaspoon ground white pepper ( or more if you like spicy)
- 1½ teaspoons Kosher Salt
- 1 cup whole milk
- Peel potatoes and cut into 1 inch cubes. Don't worry if they aren't perfectly one inch.
- Cover with water and bring to a boil in a large stock pot.
- Boil till tender, use a fork to test.
- When they are cooked enough, a fork will just glide into the potato piece without resistance but won't fall to bits either.
- Drain well.
- Return the potatoes to the pot over low heat.
- Mash with a potato masher or whisk while the potatoes dry.
- Once you have all the pieces crushed into a fluffy mash, add the butter, salt and pepper.
- Let the butter melt and be absorbed.
- Add the milk and beat well with the whisk.
- If you need a bit more milk, feel free to add more, some potatoes are drier than others.
- These can hold in the pot for ½ hour covered without need to stay on the heat
!Vegan version: Use olive oil in place of butter and milk alternate of your choice (rice, soy, sol, hemp or almond- just make sure to use unsweetened) or vegetable broth. I really love this combination when I'm making a shepherd's pie