Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just make regular mashed potatoes without the skins. If people like mashed potatoes, they like mashed potatoes. Mashed potatoes with skin does not equal adventurous eating by the way. I'd keep the kale salad and serve it along with whatever traditional items the elderly like.

Mashed potatoes with skin and pepper would be adventurous for the older in-laws.
Is cornbread or dinner rolls "safer"?
Part of the problem here is that I grew up eating non-american food (parents are immigrants) so I'm not sure what is "standard." But I know the inlaws will not want to eat anything "different."

Presumably you know how to Google, and you still can't figure out what a "standard" American Thanksgiving meal typically entails?

Anonymous wrote:

Anonymous wrote:Just make regular mashed potatoes without the skins. If people like mashed potatoes, they like mashed potatoes. Mashed potatoes with skin does not equal adventurous eating by the way. I'd keep the kale salad and serve it along with whatever traditional items the elderly like.

Mashed potatoes with skin and pepper would be adventurous for the older in-laws.
Is cornbread or dinner rolls "safer"?
Part of the problem here is that I grew up eating non-american food (parents are immigrants) so I'm not sure what is "standard." But I know the inlaws will not want to eat anything "different."

Anonymous wrote:

Anonymous wrote:I'm from Indiana. My brother is a well-known chef. Both sides of my family of origins are good cooks and adventurous eaters. Maybe your particular in-laws are not, but please don't make ignorant, sweeping generalizations.

That said, we like traditional Thanksgiving meals. I do have a vegetarian cousin, but we've got her covered. Our mixed-bag menu is:

Turkey
Gravy
Mashed potatoes
Dressing (I make it in the crock pot; vegetarian)
Cranberry sauce
Vegetable Wellington
Burgundy mushrooms (vegetarian recipe)
Green beans
Homemade Parker house rolls
Roasted Brussels sprouts with pancetta and balsamic glaze
Musubi (SIL family tradition)
Pork and scallion dumplings (SIL family tradition)
Salad with pomegranates and goat cheese

Pumpkin pie
Pecan pie
Ginger cheesecake

A variety of non-alcoholic beverages, plus beer and wine

? I specified my inlaws ages and where they are from. I didn't suggest every senior or every person from the midwest has a non-adventurous palate. From what I understand, there's also a limit to what was available in the midwest when my inlaws were growing up. They are used to canned food.

Anonymous wrote:This might be a stupid question... but how do you get smooth mashed potatoes like you'd get in a store/box? I know two of the guests won't eat lumpy mashed potatoes. But I've only ever done chunky/skin on roasted garlic mashed potatoes because that's what we like. I don't have a hand mixer. Would a stand mixer with the hard metal paddle be good for potatoes, or would they go gluey? Or is the trick to add more liquid?

Anonymous wrote:I'm from Indiana. My brother is a well-known chef. Both sides of my family of origins are good cooks and adventurous eaters. Maybe your particular in-laws are not, but please don't make ignorant, sweeping generalizations.

That said, we like traditional Thanksgiving meals. I do have a vegetarian cousin, but we've got her covered. Our mixed-bag menu is:

Turkey
Gravy
Mashed potatoes
Dressing (I make it in the crock pot; vegetarian)
Cranberry sauce
Vegetable Wellington
Burgundy mushrooms (vegetarian recipe)
Green beans
Homemade Parker house rolls
Roasted Brussels sprouts with pancetta and balsamic glaze
Musubi (SIL family tradition)
Pork and scallion dumplings (SIL family tradition)
Salad with pomegranates and goat cheese

Pumpkin pie
Pecan pie
Ginger cheesecake

A variety of non-alcoholic beverages, plus beer and wine

Anonymous wrote:

Anonymous wrote:This might be a stupid question... but how do you get smooth mashed potatoes like you'd get in a store/box? I know two of the guests won't eat lumpy mashed potatoes. But I've only ever done chunky/skin on roasted garlic mashed potatoes because that's what we like. I don't have a hand mixer. Would a stand mixer with the hard metal paddle be good for potatoes, or would they go gluey? Or is the trick to add more liquid?

potato ricer

https://www.amazon.com/Priority-Chef-Potato-Perfection-Stainless/dp/B00MUEHPGQ

Anonymous wrote:Just make regular mashed potatoes without the skins. If people like mashed potatoes, they like mashed potatoes. Mashed potatoes with skin does not equal adventurous eating by the way. I'd keep the kale salad and serve it along with whatever traditional items the elderly like.

Anonymous wrote:This might be a stupid question... but how do you get smooth mashed potatoes like you'd get in a store/box? I know two of the guests won't eat lumpy mashed potatoes. But I've only ever done chunky/skin on roasted garlic mashed potatoes because that's what we like. I don't have a hand mixer. Would a stand mixer with the hard metal paddle be good for potatoes, or would they go gluey? Or is the trick to add more liquid?

Anonymous wrote:I'm from Indiana. My brother is a well-known chef. Both sides of my family of origins are good cooks and adventurous eaters. Maybe your particular in-laws are not, but please don't make ignorant, sweeping generalizations.

That said, we like traditional Thanksgiving meals. I do have a vegetarian cousin, but we've got her covered. Our mixed-bag menu is:

Turkey
Gravy
Mashed potatoes
Dressing (I make it in the crock pot; vegetarian)
Cranberry sauce
Vegetable Wellington
Burgundy mushrooms (vegetarian recipe)
Green beans
Homemade Parker house rolls
Roasted Brussels sprouts with pancetta and balsamic glaze
Musubi (SIL family tradition)
Pork and scallion dumplings (SIL family tradition)
Salad with pomegranates and goat cheese

Pumpkin pie
Pecan pie
Ginger cheesecake

A variety of non-alcoholic beverages, plus beer and wine