Hosting Thanksgiving for mostly seniors, very traditional

[Anonymous]

OP, definitely get a potato ricer. Ricing the peeled, boiled potatoes is the perfect task to give your dh. It doesn’t require know-how, just muscle.

[Anonymous]

Anonymous wrote:OP, definitely get a potato ricer. Ricing the peeled, boiled potatoes is the perfect task to give your dh. It doesn’t require know-how, just muscle.

I’ve ordered one! I don’t have the muscle either but I’ll ask my DH to do it.

[Anonymous]

Anonymous wrote:[vimeo]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests?

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game.

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all.

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know.

[Anonymous]

Are you sure they want their mashed potatoes riced? They probably want the boxed flakes of mashed potatoes. That was what used to be popular when they were younger. Some people really still like the taste of those.

[Anonymous]

Anonymous wrote:

Anonymous wrote:[vimeo]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests?

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game.

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all.

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know.

This person uses a wooden spoon—do you own a wooden spoon? Do you think you know how to use one?
https://nofrillskitchen.com/mashed-potatoes-with-a-masher/

G
O
O
G
L
E

Here’s another one:
https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/

AND ANOTHER ONE:
https://theboatgalley.com/mashed-potatoes-hand/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:[vimeo]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests?

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game.

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all.

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know.

This person uses a wooden spoon—do you own a wooden spoon? Do you think you know how to use one?
https://nofrillskitchen.com/mashed-potatoes-with-a-masher/

G
O
O
G
L
E

Here’s another one:
https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/

AND ANOTHER ONE:
https://theboatgalley.com/mashed-potatoes-hand/

Are you even looking at the stuff you’re posting?
“ While this mash won’t be absolutely lump-free (I actually enjoy some texture in my mashed potatoes, anyway), this method is both incredibly easy and really accessible to anyone.”

I am looking for smooth potatoes, not lumpy or chunky. Not creamy and chunky. Creamy and perfectly smooth.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:[vimeo]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests?

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game.

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all.

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know.

This person uses a wooden spoon—do you own a wooden spoon? Do you think you know how to use one?
https://nofrillskitchen.com/mashed-potatoes-with-a-masher/

G
O
O
G
L
E

Here’s another one:
https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/

AND ANOTHER ONE:
https://theboatgalley.com/mashed-potatoes-hand/

Are you even looking at the stuff you’re posting?
“ While this mash won’t be absolutely lump-free (I actually enjoy some texture in my mashed potatoes, anyway), this method is both incredibly easy and really accessible to anyone.”

I am looking for smooth potatoes, not lumpy or chunky. Not creamy and chunky. Creamy and perfectly smooth.

“ Turns out getting that recipe was more complicated than I anticipated. Almost all the creamy mashed potato recipes I found online called for a ricer. I’m sure these contraptions are amazing for breaking up every tiny lump of potato, but 1) I don’t own one, 2) I have no interest in purchasing another single use tool to clutter my cupboards, and 3) Ain’t nobody got time to push potatoes through a ricer.”

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:[vimeo]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests?

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game.

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all.

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know.

This person uses a wooden spoon—do you own a wooden spoon? Do you think you know how to use one?
https://nofrillskitchen.com/mashed-potatoes-with-a-masher/

G
O
O
G
L
E

Here’s another one:
https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/

AND ANOTHER ONE:
https://theboatgalley.com/mashed-potatoes-hand/

Are you even looking at the stuff you’re posting?
“ While this mash won’t be absolutely lump-free (I actually enjoy some texture in my mashed potatoes, anyway), this method is both incredibly easy and really accessible to anyone.”

I am looking for smooth potatoes, not lumpy or chunky. Not creamy and chunky. Creamy and perfectly smooth.

“Turns out getting that recipe was more complicated than I anticipated. Almost all the creamy mashed potato recipes I found online called for a ricer. I’m sure these contraptions are amazing for breaking up every tiny lump of potato, but 1) I don’t own one, 2) I have no interest in purchasing another single use tool to clutter my cupboards, and 3) Ain’t nobody got time to push potatoes through a ricer.”

[Anonymous]

Anonymous wrote:Are you sure they want their mashed potatoes riced? They probably want the boxed flakes of mashed potatoes. That was what used to be popular when they were younger. Some people really still like the taste of those.

They don’t stay in rice-like pieces. When you stir in your butter, milk/cream, salt, whatever, you end up with smooth, creamy potatoes because there are no lumps of unmashed potato. You also don’t end up with over-mixed potatoes with the “gluey” texture OP wants to avoid. The elderly midwesterners I know all grew up eating real mashed potatoes, not the boxed flakes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are you sure they want their mashed potatoes riced? They probably want the boxed flakes of mashed potatoes. That was what used to be popular when they were younger. Some people really still like the taste of those.

They don’t stay in rice-like pieces. When you stir in your butter, milk/cream, salt, whatever, you end up with smooth, creamy potatoes because there are no lumps of unmashed potato. You also don’t end up with over-mixed potatoes with the “gluey” texture OP wants to avoid. The elderly midwesterners I know all grew up eating real mashed potatoes, not the boxed flakes.

x1000 Our family is all from the farm and ranch country in Iowa and Nebraska. None of them would ever think of making masked potatoes from a box. Making mashed potatoes from real potatoes is very easy and I don't understand the controversy here. I believe the underlying problem is that OP isn't fond of her inlaws and is trying to mock them. Regardless, she should be able to make mashed potatoes, without the skins. If she can't then she can buy them at the store. There are several brands in the prepared foods aisles and frozen foods aisles that would be a much better alternative to boxed.

[Anonymous]

The Fresh Market makes excellent mashed potatoes and sells it by the pound. OP, you should order mashed potatoes from them. It will take care of the whole problem. Also, their Corn Souffle is outstanding. Get some of that, too, while you're at it.

[Anonymous]

OP, good luck cooking your first Thanksgiving dinner! Don’t worry, it’s going to be fine.

[Anonymous]

You will love mashed potatoes made with the ricer! Very smooth and creamy.

[Anonymous]

Anonymous wrote:The Fresh Market makes excellent mashed potatoes and sells it by the pound. OP, you should order mashed potatoes from them. It will take care of the whole problem. Also, their Corn Souffle is outstanding. Get some of that, too, while you're at it.

We don’t have a fresh market here, I don’t think (Midwest).

[Anonymous]

Anonymous wrote:OP, good luck cooking your first Thanksgiving dinner! Don’t worry, it’s going to be fine.

+1. OP, I remember how anxious I was about my first big holiday meal, but you’re going to ace it! There are a lot of guides for first-timers in magazines and websites like Food Network. Good luck!