When I was a little kid, whipped potatoes only meant one thing: a viscous pile of potato flavored goo drowned in brown gravy. I remember loving it! Everything about it was all wrong: tons of butter and milk, whipped together with the potatoes, whipped to the point where there was no original texture left. As I learned to cook and expand my notion of what whipped potatoes could be, I discovered the wonderful world of smashed potatoes. No electric whipping device, just you, some simple ingredients and a hand smasher and what came out wasn’t whipped beyond all recognition. It was chunky, flavorful and far more interesting than the white pile I was used to.
When it comes to Thanksgiving, I love going overboard with the potatoes. Instead of just simple smashed potatoes, I like to immitate the old loaded baked potato. And as the title says, don’t bother worrying about calories at this point.
LOADED SMASHED POTATOES
5 lb bag of red potatoes, lightly washed, bad spots removed, leaving most of the skin, quartered
6-10 stalks of green onions, cleaned and diced
2 cups of shredded cheese (jack or asiago cheese)
1 lb maple cured bacon, cooked, drained and crumbled
1/2 cup sour cream
1 stick of butter
1 to 1 1/2 cups of half & half
6 cloves roasted garlic, crushed
chopped fresh parsley
Bring a large pot of water to a boil and salt liberally. Add cleaned and quartered red potatoes to pot and bring back to a boil. Reduce heat and let simmer until potatoes are fork tender. Drain water from pot and place pot back onto burner. Turn on a low flame and begin smashing potatoes. The heat from the low flame will boil off any excess moisture, but watch the pot closely! Do not burn your potatoes!!!
Remove the pot of smashed potatoes from the heat and fold in stick of butter, sour cream and begin to add half & half. Keep adding until you reach desired texture. Looks too dry for you? Add more half & half. Be careful! If it gets too soupy, your only option is to go out and buy some potatoes…. 🙂 After you have achieved desired texture, combine cheese, bacon, garlic, green onions and spices to taste.Garnish with fresh chopped parsley.
drippings from turkey
giblets and neck meat
1/2 cup sherry (Harvey’s Bristol Cream is my choice)
Combine giblets (heart, live, kidneys) and neck meat into a food processor. Give a few good pulses to shred the meat. No need to liquify it.
Pour turkey drippings into a medium sauce pan. Turn heat on high and combine with sherry. Bring to a boil and slowly whisk in corn starch until desired thickness is achieved. Add giblets and salt and pepper to taste.
Nobody is losing weight at my Thanksgiving Feast. And with all the leftovers, you can finally make LEFTOVERS SHEPHERDS PIE. And I’ll be sharing that recipe tomorrow… 🙂