Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part… and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.
2-3 lbs Yukon gold potatoes
salt, pepper, garlic powder, onion powder to taste
2 heads of garlic; roasted
1 cup evaporated milk or half & half
1 stick butter
1 cup finely shredded gruyere or parmesan cheese
Peel, rough chop and boil potatoes in water until tender.
While potatoes are cooking, add butter, seasoning, roasted garlic and parsley in stand mixer.
With paddle attachment, beat ingredients until a soft paste forms.
Drain potatoes when cooked and place in stand mixer.
With paddle attachment, beat potatoes until smooth.
Add milk until you’ve reached a slightly wet consistency.
Allow potatoes to rest for 5 minutes to thicken.
Preheat oven to 375 degrees.
After potatoes have rested, fold in sour cream.
Place mashed potatoes in an oven safe serving dish.
With a fork, make “swirls” over the top of mashed potatoes.
Sprinkle shredded gruyere or parmesan cheese over the top of potatoes
Bake potatoes in preheated oven for 10 minutes or until swirls and cheese have lightly browned.
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