Thanksgiving is tomorrow – do you feel like this year has just flown by? I have to admit, I am not a big Thanksgiving meal person. I don’t get up early, stuff turkey and have it cook for hours with a nice place setting at the dinner table. I am the “let’s buy everything and I’ll just warm it up” mom, but I do enjoy making a side dish and dessert.
This recipe is from the Tennessee Department of Health’s WIC program. They have a whole section on Nutrition Education for women, children and infants that includes brochures in English and Spanish.
Recipe: Buttermilk Mashed Potatoes
Tweaks to the recipe:
- I used Russet potatoes.
- I peeled and cut the potatoes into big chunks to save boiling time. The potatoes cooked in about 25 minutes.
- I used a potato ricer instead of a masher – it’s pretty much the only time of year I pull the ricer out.
Cooking Experience:
It took 50 minutes to complete the dish. One of the reasons I chose this recipe is because it has – count ‘em – FIVE ingredients. So it’s a nice, simple recipe if you’re cooking a big turkey dinner.
I really was wary about using margarine, just because I like butter more, but it ended up tasting fine.
I chose to peel the potatoes, but you can also keep the skin on.
I served it with roasted chicken from the grocery store and broccoli.
Rating: 4 out of 5
Me: “This is a nice easy dish to make and bonus points for only five ingredients. I definitely would make it again.”
Husband: “Margarine? I did not miss the butter. I like that the dish is really smooth, probably because of the potato ricer.”
Son: “Mmmm… Like Ms. Juana (daycare teacher) says, ‘It’s excelente!’”
So what are your plans for the holiday? Do you cook a huge dinner for your family or order in? I wish all of our GovGab readers a safe and wonderful Thanksgiving.