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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.

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.

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m 69 and your in-laws sound like a royal PITA. They won’t eat skin on or lumpy mashed potatoes? Too damn bad. They can’t tolerate garlic or black pepper? Those are not generally considered to be controversial ingredients. If they don’t like them, then they can eat something else. I can’t stand kale, so I just pass it by. Make them corn (of all things) if that’s what they want; that and turkey and maybe some canned cranberry sauce should fill them up. Personally, I don’t have the patience anymore to cater to everyone’s food quirks, unless they have medical reasons to back them up.

I doubt the in-laws are actually as OP describes.

Same.

Is this that unusual? I don't know why people would think I am lying. They are not demanding about any of it. I just know from eating with them that they won't eat any of that.

Yes I don’t believe that elderly people won’t be perfectly content to eat the standard turkey, stuffing, gravy, and mashed potato dinner. Even if there are some lumps in the potatoes.

I am not making stuffing. Nobody will eat it, really. I will do two kinds of bread instead. Mashed potatoes... No joke, they have said they do not include even a speck of skin, because potatoes are dirty. MIL specifically told me years ago that they do not eat chunky mashed potatoes.

Yeah, now I definitely don’t you. “Very traditional” seniors won’t eat stuffing/dressing? It doesn’t get more traditional than dressing with a turkey dinner.

I have a nonagenarian Midwestern relative who serves stuffing that is packaged stuffing, water, and butter, nothing else. It is horrible, but it sounds as though OP would not be allowed to add anything that would make it less horrible. I can totally see someone not wanting soggy breadcrumbs and not wanting anything that would zip them up.

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.

Then do a small test batch this evening with your mixer? This isn’t hard.

No, because I posted here and got good advice to try a ricer, which I'll try out next week.

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.

Then do a small test batch this evening with your mixer? This isn’t hard.

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.

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?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m 69 and your in-laws sound like a royal PITA. They won’t eat skin on or lumpy mashed potatoes? Too damn bad. They can’t tolerate garlic or black pepper? Those are not generally considered to be controversial ingredients. If they don’t like them, then they can eat something else. I can’t stand kale, so I just pass it by. Make them corn (of all things) if that’s what they want; that and turkey and maybe some canned cranberry sauce should fill them up. Personally, I don’t have the patience anymore to cater to everyone’s food quirks, unless they have medical reasons to back them up.

I doubt the in-laws are actually as OP describes.

Same.

Is this that unusual? I don't know why people would think I am lying. They are not demanding about any of it. I just know from eating with them that they won't eat any of that.

Yes I don’t believe that elderly people won’t be perfectly content to eat the standard turkey, stuffing, gravy, and mashed potato dinner. Even if there are some lumps in the potatoes.

I am not making stuffing. Nobody will eat it, really. I will do two kinds of bread instead. Mashed potatoes... No joke, they have said they do not include even a speck of skin, because potatoes are dirty. MIL specifically told me years ago that they do not eat chunky mashed potatoes.

Yeah, now I definitely don’t you. “Very traditional” seniors won’t eat stuffing/dressing? It doesn’t get more traditional than dressing with a turkey dinner.

Don’t believe you***

ok

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m 69 and your in-laws sound like a royal PITA. They won’t eat skin on or lumpy mashed potatoes? Too damn bad. They can’t tolerate garlic or black pepper? Those are not generally considered to be controversial ingredients. If they don’t like them, then they can eat something else. I can’t stand kale, so I just pass it by. Make them corn (of all things) if that’s what they want; that and turkey and maybe some canned cranberry sauce should fill them up. Personally, I don’t have the patience anymore to cater to everyone’s food quirks, unless they have medical reasons to back them up.

I doubt the in-laws are actually as OP describes.

Same.

Is this that unusual? I don't know why people would think I am lying. They are not demanding about any of it. I just know from eating with them that they won't eat any of that.

Yes I don’t believe that elderly people won’t be perfectly content to eat the standard turkey, stuffing, gravy, and mashed potato dinner. Even if there are some lumps in the potatoes.

I am not making stuffing. Nobody will eat it, really. I will do two kinds of bread instead. Mashed potatoes... No joke, they have said they do not include even a speck of skin, because potatoes are dirty. MIL specifically told me years ago that they do not eat chunky mashed potatoes.

Yeah, now I definitely don’t you. “Very traditional” seniors won’t eat stuffing/dressing? It doesn’t get more traditional than dressing with a turkey dinner.

Don’t believe you***

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?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m 69 and your in-laws sound like a royal PITA. They won’t eat skin on or lumpy mashed potatoes? Too damn bad. They can’t tolerate garlic or black pepper? Those are not generally considered to be controversial ingredients. If they don’t like them, then they can eat something else. I can’t stand kale, so I just pass it by. Make them corn (of all things) if that’s what they want; that and turkey and maybe some canned cranberry sauce should fill them up. Personally, I don’t have the patience anymore to cater to everyone’s food quirks, unless they have medical reasons to back them up.

I doubt the in-laws are actually as OP describes.

Same.

Is this that unusual? I don't know why people would think I am lying. They are not demanding about any of it. I just know from eating with them that they won't eat any of that.

Yes I don’t believe that elderly people won’t be perfectly content to eat the standard turkey, stuffing, gravy, and mashed potato dinner. Even if there are some lumps in the potatoes.

I am not making stuffing. Nobody will eat it, really. I will do two kinds of bread instead. Mashed potatoes... No joke, they have said they do not include even a speck of skin, because potatoes are dirty. MIL specifically told me years ago that they do not eat chunky mashed potatoes.

Yeah, now I definitely don’t you. “Very traditional” seniors won’t eat stuffing/dressing? It doesn’t get more traditional than dressing with a turkey dinner.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m 69 and your in-laws sound like a royal PITA. They won’t eat skin on or lumpy mashed potatoes? Too damn bad. They can’t tolerate garlic or black pepper? Those are not generally considered to be controversial ingredients. If they don’t like them, then they can eat something else. I can’t stand kale, so I just pass it by. Make them corn (of all things) if that’s what they want; that and turkey and maybe some canned cranberry sauce should fill them up. Personally, I don’t have the patience anymore to cater to everyone’s food quirks, unless they have medical reasons to back them up.

I doubt the in-laws are actually as OP describes.

Same.

Is this that unusual? I don't know why people would think I am lying. They are not demanding about any of it. I just know from eating with them that they won't eat any of that.

Yes I don’t believe that elderly people won’t be perfectly content to eat the standard turkey, stuffing, gravy, and mashed potato dinner. Even if there are some lumps in the potatoes.

I am not making stuffing. Nobody will eat it, really. I will do two kinds of bread instead. Mashed potatoes... No joke, they have said they do not include even a speck of skin, because potatoes are dirty. MIL specifically told me years ago that they do not eat chunky mashed potatoes.

Anonymous wrote:

Anonymous wrote:Regular turkey
Regular cornbread or sourdough stuffing depending on which camp you're in
Mashed potatoes (skin off, milk, butter, salt, I do sour cream)
Basic gravy
Green bean casserole or steamed French green beans (depending on what camp you're in, again)
Cranberry in a can
Rolls

Then have other things that are fun:
a fun veggie like an adventurous corn dish
a fun cranberry sauce recipe
a salad with roasted butternut squash, nuts, cheese, spicy vinaigrette, pepitas, dried cranberries

This is good advice.

But also it's ok to just do a few sides. Pick at least one very basic one (like straight white mashed potatoes) and have good plain rolls. Then you can get creative with the rest and people will be fine. It's one meal!

I think that sounds right. I also looked into ordering sides for pickup and they are 20-35 each! So I'm just going to make some plain stuff. I like the addition of buttered peas and buttered corn for the plain sides. If those are leftover, my young kid can eat them. In-laws are yam-averse, otherwise I would do a sweet potato casserole. Maybe macaroni and cheese instead? Or maybe cheesy potatoes?

Rolls I can buy. Sauce I will make ahead. Good to know about the Whole Foods gravy. Turkey I will do a plain brine as someone suggested. The potato ricer thing is new to me because I prefer rustic potatoes, so I'm going to buy one and try it out next week.

I haven't even thought of the "new fangled" sides... The pomegranate seed salad someone posted above sounds really good and pretty. I casually brought up Thanksgiving and MIL actually mentioned a few times that she thinks one of the older inlaws will eat very soft pot roast with the vegetables picked out... I have no idea if she meant I should make a pot roast for Thanksgiving, or what?! But maybe I will make that and have it ready for Friday after.