me and mashed puh-taters

For all of you planning to host the biggest meal of the year, we’re getting down to the wire … well, for planning that is. There’s still time to make appetizers, side dishes and desserts, as well as some other fun things, ahead. Getting that done will give you more time to visit with your guests. After all, that what it’s all about. Sometimes, though, pleasing all of our guests can create unexpected stress for a hostess. For me that stress comes with the obligatory mashed potatoes.

I love mashed potatoes. I love the way they just melt away. I love the way they can be sculpted into a culinary terrain, the perfect Gravy Lake surrounded by Mountains. I do not enjoy making them. As a matter of fact, I’m pretty bad at it. On the recommendation of a friend, I’ll be trying the Bob Evans heat and serve mashed potatoes sometime soon. Nothing beats saving time (and stress) so I can enjoy my time with family more.

In readying myself for this week I came to a sudden realization. I don’t really make many potatoes, unless you count Ore Ida. I love Ore Ida. Easy to make. Easy to clean up. Aside from that, though, rice and pasta are much more common in our house, or a nice, warm loaf of bread. But I know how it goes. If the mashed potatoes aren’t there, somebody inevitably will ask, “Where are the mashed potatoes?” If it isn’t the relative who just flat out says it loud it will be an undeniable rumble beneath the surface of your feast. “Why wouldn’t she make mashed potatoes?”

Because I can’t, that’s why. They either come out soupy or lumpy. OK? The flavor is good, but the texture is bad, so I just don’t make them. Please try the casserole, it’s one of our favorites.

Here are some of the mashed potato recipes I have tried, none of which have come out quite as creamy as the mashed potatoes our moms or my brother make. I always enjoy leftover mashed potatoes, but making them ahead is up to you.

And mentioning our moms and my brother brings up one more point about family meals and holiday stress. After my first effort at hosting Thanksgiving dinner (Lumpy potatoes and salty pie are family lore now!) I discovered how much more enjoyable the weekend is when you ask for help. When the gang’s all here I usually ask my mom to do the potatoes and his mom to make the gravy (which I also make lumpy and salty!). Teamwork creates great conversation in the kitchen and lowers stress in the host. My brother, king of Ranch Potatoes, usually helps me the day before with appetizers. It’s a good time for one-on-one conversation … nobody else can bear to watch the fixins fly as the two of us chop … chop … chop and the dog circles the kitchen, retrieving runaway bread, cheese and vegetables from the floor!

(P.S.—All the links in this post will take you to recipe finders I just found. Enjoy!)

Hidden Valley Ranch Mashed Potatoes
Prepare 4 cups of mashed potatoes from scratch, or instant mashed potatoes according to package directions, omitting salt. Stir in Hidden Valley Original Ranch Salad Dressing Mix and, if desired, add butter or margarine.

Swanson Skinny Mashed Potatoes
Prep time: 10 minutes. Cook Time: 15 minutes.
5 large potatoes, cut into 1-inch pieces*
2 14.5-oz cans Swanson Chicken Broth
Generous dash pepper

In saucepan place potatoes and broth. Over high heat, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 ¼ cups broth and pepper. If needed, add additional broth until potatoes are desired consistency.
*You can use instant potato flakes or buds. Substitute the broth for the water and milk and omit the butter.

This one is from the Dec. 2000, issue of Better Homes and Gardens. Click on the link in my sidebar for their recipe finder. Click on the images to see them larger. (Jolly Holidays, by Melanie Bernard. Photo by Colleen Duffley. Food Stylist: Pouké. Prop Stylist: Karen Johnson.)

This one came from Easy Everyday Cooking.