Wednesday, November 24, 2010

Thank God Cracker Barrel Is Open

It is no secret that I'm an indifferent cook. And while I did manage to cobble together meals while the children were growing up, it was only because cooking was in the Mom Contract. 

Now that the kids have flown the nest, Honey has picked up the culinary gauntlet, and with great success, bless him. The man makes killer casseroles, thanks to his frequent "How Do I Make a (Egg/Spaghetti/Chicken/TaterTot) Casserole?" queries to Google.

Recognizing that tomorrow many of you will be slaving over a hot Aga, I offer up this gift from my friend Tina, a former neighbor now living in Virginia, who has been looking for a Horseradish Mashed Potatoes recipe for me since she moved. That was 10 years ago, so I'm guessing she had a lot of packing boxes to sort through.

Tina, a great cook and all-around All Star in the homemaking department, emailed the requested recipe on Tuesday, just in time for your Thanksgiving preparations. She's very thoughtful in that way.

Yukon Gold Potatoes with Horseradish

5 lbs. Yukon Gold potatoes
3 tablespoons Kosher salt
8 oz. (1 cup) unsalted butter
1 1/2 cups light cream
ground white pepper
6 ounces prepared horseradish

Peel and quarter the potatoes and cover with cold water.
Add 1 tablespoon salt, bring to a boil, then reduce to a gentle boil, cooking till fork tender, about 25-30 minutes.
Pour off water and let potatoes cool a little (if they sit in the water they'll turn pasty).
In a stand mixer fitted with whisk attachment, whip the potatoes until smooth, about 1 minute; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 tablespoons salt and white pepper to taste; whip until smooth and creamy, scraping down the bowl frequently. Fold in the horseradish and combine well.

To keep the potatoes warm, put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours, just maintain the water level and keep the heat low.

Our Thanksgiving will take place a day late, due to unavoidable scheduling conflicts. And yes, I will cook. But on Thursday, Honey and I will be at the Cracker Barrel, thankful for our arriving family, our health and yes, horseradish mashed potatoes.
                    Happy Thanksgiving, everyone. 


BFL said...

Back at you! But Cracker Barrel? What, Denny's isn't open. :-)

Sharon said...

Wish I'd have known in advance, you guys could have come here, we had lots of food and fun. Tried a new way with the turkey. Boned and butterflied breast rolled up with stuffing, YUM. Next time shout out, we always have too much!