Holiday Recipes

Lynn LeFey · **on:** November 28, 2014, 09:42:21 PM

Every year, on the day after Thanksgiving, we go do a traditional Thanksgiving meal at our friends' house. I am always tasked with bringing mashed potatoes. Here's my recipe...

Parmesan Garlic Mashed Potatoes.

5lb potatoes
16oz (423g) Sour Cream
8oz (227g) Grated Parmasan
1 1/2 bulbs of garlic
Salt/pepper to taste
3 Tablespoons of Olive Oil

Crush and gently sauté garlic in Olive Oil, set aside
Peel and dice potatoes. Boil until fork tender, and drain
Mash potatoes, mix in Garlic, Sour Cream, Parmesan, and Pepper.

There's a lot of salt in the Parmesan, so I recommend waiting until well mixed before adding any salt. I don't usually add any additional.

If you find the potatoes are too stiff, milk can be added to soften them.

This SHOULD make like 8 servings, but realistically, it feeds 5 at most at a holiday feast.

Enjoy. But understand, once you make these, people will ask you to keep making them every year... for like 9 years straight.

Toolslinger · **Reply #1 on:** November 28, 2014, 09:48:35 PM

That one's going on the 'must try' list.

Looks good Lynn, thank you for sharing

. (I will heed the warning however...)

Millhouse · **Reply #2 on:** November 28, 2014, 10:01:27 PM

I love good mashed potato. It's one of those classic comfort foods.

I like old fashion mash, with lots of butter.

Lynn LeFey · **Reply #3 on:** November 28, 2014, 10:31:07 PM

Please note I slightly mistyped that recipe. It should have been 'bulbs', not 'cloves'. Clove is a segment. I meant 1 1/2 entire bulbs of garlic. It sounds like a lot, but when sautéed and spread through 6 lbs of other ingredients, it's not that much. I fixed it in the original post already.

ironraven · **Reply #4 on:** November 29, 2014, 02:56:13 AM

My parents do thanksgiving on the day with some relatives that are... complicated, and their attendence is political. Saturday we do the big family meal. So, for the second year in a row I've done pulled pork for Black Friday. It might be a tradition.

Let the slow cooker heat up with a half pound of bacon in it. Let the bacon cook, pull it when it's crispy, set it aside and leave the fat in the bottom. Then add 2 thinly sliced onions and a thin slices of ginger and some garlic, leave them until the onions are translucent. Plop down 3 pounds of pork shoulder, then pour over two cups each of ginger beer and sweet cider and some cinamon, allspice, nutmeg, salt, white pepper, and a littel bit of hot pepper.

Put it on high for a few hours until you can start to shred it. Put the cooker on low. Check the liquid volume and stir hourly. An hour before serving, add a half cup of apple butter and a tablespoon of tomato paste and tune the spices.

Did that with mac&cheese mostly made with cheddar, but with a bit of blue cheese

At half an hour to go, crumbled the bacon back into the pork.

Salad to round it out.

MadPlumbarian · **Reply #5 on:** November 29, 2014, 07:16:02 AM

One we make is called Christmas crack, I don't know measurements but ive posted it on here before, anyway, you take sugar and butter and melt them in a pot, then take saltine crackers and lay them down on a pan, after the sugar and butter is melted pour it over top and place in oven. Then after so long take it out and dump chocolate chips over top, let them heat up and spread them out like a layer, once done stick it in the freezer and let freeze, and there you have it, once everything is frozen break it up into bite size pieces, it sounds wierd but it's very addicting! JR