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Reply to "Thanksgiving Menu! Any critiques? "
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[quote=Anonymous][quote=Anonymous]How well do you know your guests? My SIL once started crying when we went to a cousin's thanksgiving and there were no mashed potatoes. (though I agree they can be a pain to make - but not harding than thin slicing a ton of potatoes for a gratin!). [/quote] My family would go ballistic if I skipped mashed potatoes. Son in law would be bellowing. Yukon gold v russet? Yellow -Yukon- don't break down as much so they work well in soup. Skin thin is harder to peel. Russet gives the fluff like a cloud of potato considering all the butter/sour cream/milk or cream or cream cheese in it. Like when you do a stock for gravy and slop in some potato for a long low cook. Pieces of russet break down so you can strain out stuff and not have to thicken with flour. No need for lump detection. Yukon gold still is a 2 inch cube. [/quote]
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