Search Results for ‘best garlic mashed potatoes’

Thanksgiving and Idaho Potatoes Mashed Two Ways

Idaho Potato Harvest

It’s time to start thinking about Thanksgiving, and there’s a proverbial elephant in the room. I’m talking about the potato. Specifically the mashed potato.

I’d tell you to make room and squeeze in another chair around the table for this honored guest, except I know Mr. Mashed Potato was the first dude you thought about when you started your Thanksgiving invite list.

One reason mashed potatoes show up year after year is because everyone loves potatoes. Let me say that louder EVERYONE LOVES POTATOES. So in order to be prepared for all that Potato Love I made a trip to Idaho as the guest of Idaho Potatoes for the potato harvest. What I learned about potaoes was quite a lot. So much that I’ve decided to spend a week exploring all the possibilities for Thanksgiving Potato Recipes using several of the best varieties from Idaho.

Starting with Mashed Russet Potatoes. The amazing thing about mashed potatoes is that everyone knows how to make them. There’s no wrong way. No matter who makes them and what they put in them they always get scooped onto the Thanksgiving plate before any other side dish.

So it’s seems pointless for me to sit here pecking out a recipe for mashed potatoes. I know that nobody is really going to care about my particular persnickety proclamations. Because each and every one of you will be thinking to himself or herself… “Well that sounds good Greg, but I do it this way”. Which just proves my point, when it comes to mashed potatoes there is no one right way. So I may as well hold my opinions to myself.


Default Pasta- Green Garlic Pesto

Pesto Pasta

Busy. I am sure you are just so darn tired of seeing that word when you come here. But dang if I ain’t busy. So busy that I had to make time just to make this green garlic pesto default pasta. The very idea of default pasta is it’s supposed to be easy no matter how busy you are because it takes no planning. You merely follow your instincts using whatever you have in your pantry. Oh, and garlic. Default pasta always has garlic. And yes– green garlic counts. For this and all the other Default Pasta Rules follow this link.

So how did I come to have green garlic laying about? Well, the Hollywood Farmers Market is in transition. It’s a really good time in my opinion for the market. No longer the first blush of spring, but the heat (and abundance) of summer is still a few months away. Which means there’s a lot to look at and even more to consider.

You can still find favas and sweet peas. But the first of the stone fruit are starting to make an appearance too. See what I mean? Some of this and some of that. Somewhere between spring and summer. And though the market is indeed evolving with the seasons, two of my springtime favorites can still be found. Green garlic and spring onions.

At first glance these two vegetables appear sorta similar. They look like a crude cousin of a scallion. A bit bigger, a bit leafier and slightly bulbous. But they’re really just younger versions of onions and garlic. These vegetables are harvested early and sold fresh without the curing process that develops the dry papery skins. Green garlic and spring onions also are sold with the greens attached, which are edible. In fact they are delicious and I usually use almost all of the greens when I work with these vegetables.


Market Matters- Green Garlic Spring Onion Pesto Pasta

green garlic pesto prep

The Hollywood Farmers Market is in transition. It’s a really good time in my opinion for the market. No longer the first blush of spring, but the heat (and abundance) of summer is still a few months away. Which means there’s a lot to look at and even more to consider.

You can still find favas and sweet peas. But the first of the stone fruit are starting to make an appearance too. See what I mean? Some of this and some of that. Somewhere between spring and summer. And though the market is indeed evolving with the  seasons, two of my springtime favorites can still be found. Green garlic and spring onions.

At first glance these two vegetables appear sorta similar. They look like a crude cousin of a scallion. A bit bigger, a bit leafier and slightly bulbous. But what they are really are just younger versions of onions and garlic. These vegetables are harvested early and sold fresh without the curing process that develops the dry papery skins. Green garlic and spring onions also are sold with the greens attached, which are edible. In fact they are delicious and I usually use almost all of the greens when I work with these vegetables.

Choosing both green garlic and springs onions is easy. Look for crisp tops and white, pink or purple bulbs. Once you get them home you can slice them and use them as you would a scallion. They both have milder flavors than their more mature versions and are best when used in dishes that highlight their delicacy.


Mashed Potatoes Simple or Sumptuous

simply the best garlic mashed potatoes

There is a proverbial elephant in the room this time of year. I am talking about the potato. Specifically the mashed potato.

I’d tell you to make room and squeeze in another chair around the table for this honored guest, except I know you– Mr. Mashed Potato was the first guest you thought of when you started your Thanksgiving invite list.

One reason mashed potatoes show up year after year is because everyone loves them. Let me say that louder EVERYONE LOVES THEM.

The other amazing thing about mashed potatoes is that everyone knows how to make them. There is no wrong way. No matter who makes them and what they put in them they always get scooped onto the Thanksgiving plate before any other side dish.


Sippity Suppers- Pot Luck Projects @TheTableSet

The Table Set Podcast Potluck Party Episode

Potlucks can be a lot of fun. Partly because they can be a lot less work than the one cook wonder. Meaning (in theory) that even the host has time to enjoy the festivities. But that doesn’t mean a Potluck Party is without stress. There’s the social pressure. The lurkingly painful doubts in the back of your head. Those little voices that say: “Will this be good enough? Will my friends like my Gramma Jeanne’s braised turnip greens?”

Then there’s the etiquette. Not just the what to bring, but the how to bring it. You need to choose wisely. Many a disaster has befallen a would be potlucker during the drive to the party. Because the challenges of potluck mean you need to choose food that will not only be delicious, but will travel well and stay good after hours of sitting on the buffet line. Slaw is always a crowd pleaser. It has real staying power too. Besides there are so many creative ways to shred vegetables. Try kale, I like to make a garlicky raw slaw with the nubbly variety known as lacinato or dinosaur kale.

There are other great ideas. It all starts this week on The Table Set with a call from a listener in Hawaii, whose weekly beachside potlucks sound like something to envy. So Andy, Nathan and I decided to talk Potluck Party. From the friend who says “bring octopus” to the idea of a Sizzler-style Salad Bar for the home. Even the High Brow/Low Brow dilemma presented by casserole– including two healthier versions of a ubiquitous Green Bean Casserole, plus a trumped up, truffled up Mac N Cheese Pie. But sometimes you want the Low Brow original, so check out Nathan’s Gala Parfait “church lady basement style” casserole cook-off, which includes a recipe for Glorified Rice that should catch attention.

There are also some new features on the show we think you’ll like. So please tune in and let us know what you think. Your comments will be greatly appreciated. Leave them on Homefries Podcast Network or on iTunes.

Since potlucks can make some people uneasy. I also put together a few simple guidelines for a successful potluck here on Sippity Sup. Because, like everything in life, the Potluck Party goes much smoother when a little common sense etiquette paves the way. GREG




%d bloggers like this: