How do you make your Thanksgiving mashed potatoes?

[BeckyScott]

I am a lunchroom manager. The potatoes we use are a granular type. All WE do is add hot water, margarine,chicken base(the powdered kind) salt and pepper and evaporated milk. Some schools add dry ranch dressing instead of the chicken base.

Aha. Chicken base, you mean like chicken buillon? I have that. And evaporated milk, not 2% which is what we have at home, that would make a difference. I'll have to give it a try.

As far as the gravy goes, I bought canned cause I stink at gravy. He said it tasted kinda like KFC gravy, so I thought maybe the canned stuff would come close.

I don't even think we own an ice cream scoop. I have a melon-baller. Yeah, and a big soup ladle. I'll figure it out....

 

[extremesoccermom]

We only do real mashed and sweet potatoes. I won't even allow the boxed stuff in the house after trying it once.
I do make them ahead of time so all I have to do T-day is to put them in the crockpot on low to warm.

Although I have tried the frozen steam and mash and they are not bad I have them in the freezer for one of those emergency nights when I don't have 30 min to make dinner.

 

[mum4jenn]

Aha. Chicken base, you mean like chicken buillon? I have that. And evaporated milk, not 2% which is what we have at home, that would make a difference. I'll have to give it a try.

As far as the gravy goes, I bought canned cause I stink at gravy. He said it tasted kinda like KFC gravy, so I thought maybe the canned stuff would come close.

I don't even think we own an ice cream scoop. I have a melon-baller. Yeah, and a big soup ladle. I'll figure it out....

Yes the chicken base is sort of like a boullion. If yours are in little cubes you should crush them up into a grainy powder. Ours comes in a 16 ounce jar and is dry. All I can find at Sams is a wet pasty kind. I DO use Sams (Tones)chicken base at home but NOT for my mashed potatoes. Of course I guess if I was shooting for school kind I might try it!!! LOL!!

 

[Donnainnj]

Mom used to have dad go get mashed potatoes at Boston Market, I did that to for a year or two, then when I found out about Simply potatoes, and now Diner's Choice refrigerated mashed potatoes we use one of them. I don't find it to hard to mash my own, but these are really good, made with fresh potaoes, and they don't add to the stress of getting everything on the table hot while you are mashing potatoes.
Donna

 

[asa'smom]

Peel, cube and boil your taters in Chicken Broth. Cook till tender. Add butter and milk to what consistancy you want. Beat together. There ya go some goooood mash taters.

 

[luvsmickeymouse]

I always make real potatoes whenever we have mashed potatoes. I don't buy the box kind.

 

[FormrCastMbr]

The real thing...the Make Ahead recipe. I did this for the first time lasy yar and they were great!

 

[wekhogan]

We only do real mashed and sweet potatoes. I won't even allow the boxed stuff in the house after trying it once.
I do make them ahead of time so all I have to do T-day is to put them in the crockpot on low to warm.
.

I do this, too!! I find it soooo easy to make my potatoes (real butter and 1/2 and 1/2 - sooo bad, but sooo tasty!) early in the day, then just throw them in the crockpot on low. I put a towel between the pot and the lid so the evaporated water doesn't fall into the potatoes and make them hard.

 

[Silver Queen]

Always real potatoes. I can't imagine buying the boxed stuff. I'm enjoying reading about the different preparations that posters use.

 

[*Seanaci*]

homemade all the way.

let 'em get to where they break apart easy. warm about 2 cups of milk and 1/4 cup butter. pour over non-mashed potatos, then use an electric mixer to mash 'em up.

 

[Teacher03]

I make the real for Thanksgiving, but since all the kids have moved out, I started using the Bob Evans (in the refrigerator section, stick in the microwave) potatoes when it is just my hubby and I. They are delicious; you would never know they weren't the real things. I would have no problem using them for Thankgiving, but I would have to buy several containers and they run around $3.00. Too expensive. I am going to make them a day ahead and stick them in the crockpot. Great idea!

 

[Mickey527]

I always used real potatoes until last year when I found the Trader Joe's frozen mashed potatoes.
You need to add milk and butter to them but they are delicious. They are made from real potatoes that have been cooked and mashed then frozen. Nothing has been added to them until you warm them and mix in your stuff.
I made them last year with cream cheese, butter and milk and my family ate 3 bags.
That way I can spend more time making the green beans with bacon and home made spatzle that they love so much.

 

[Jennifer823]

Yes the chicken base is sort of like a boullion. If yours are in little cubes you should crush them up into a grainy powder. Ours comes in a 16 ounce jar and is dry. All I can find at Sams is a wet pasty kind. I DO use Sams (Tones)chicken base at home but NOT for my mashed potatoes. Of course I guess if I was shooting for school kind I might try it!!! LOL!!

My supermarket (Publix) sells soup base near the bouillon cubes. It's granular and I like it a lot better than regular bouillon. It's in a plastic tub, Vigo brand. They have chicken, beef and ham. Half of the label is in Spanish, if that helps you find it! It lasts me forever, and I use it for all kinds of things.

 

[ExPirateShopGirl]

I make mine with red potatoes, skins on... and I add fat-free chicken broth for flavor instead of some of the butter and milk to reduce fat and calories.

 

[mookie]

That way I can spend more time making the green beans with bacon and home made spatzle that they love so much.

Okay...which leads me to my next question....how do you all do your green beans and bacon? I do this for a lot of meals, but I am so tired of cooking real bacon and trying to cut it all up. I found those real Hormel bacon chunks...I'm wondering if those would work? (Like what you put on salad? Not the fake kind, the real pieces...)

Can you tell I'm trying to simplify my life?

 

[Alesia]

I've been using the boxes for years...BUT.....I bake two potatoes...chop them up with the skins and add them to the boxed stuff....DH and the kids and grandkids...all think my "lumpy" mash potatoes are the best!!!!!!!!!! I also add real butter, salt, and little sour cream.
I've put off giving my girls the "recipe"....for fear of them telling on me!!!!
On the tangled webs we weave!!!!!!!!!!
Happy "Mashing" Everybody! Barb

That seems like a lot more work than just making mashed potatoes.

If you buy red bliss or Yukon gold, it isn't even necessary to peel them. You just cut them up, boil them, and mash them with butter, milk, and salt. It only takes about 30 minutes total, including 20 minutes of boiling.

 

[LeeLeeLuvsDisney]

I always make "real" mashed potatoes, whether it's a holiday or not. Yukon gold potatoes, evap milk, salt and margarine. Simple. Yum......

 

[merekc]

Okay...which leads me to my next question....how do you all do your green beans and bacon? I do this for a lot of meals, but I am so tired of cooking real bacon and trying to cut it all up. I found those real Hormel bacon chunks...I'm wondering if those would work? (Like what you put on salad? Not the fake kind, the real pieces...)

Can you tell I'm trying to simplify my life?

Use your kitchen shears. Grab about 4 or so slices at once and cut through all the slices at once, straight into the pan. Use your utensil to peel apart as it cooks. We also chop onion to go with this. And we season with Cavender's Greek Seasoning (better than Salt and Pepper).

For a big holiday, I will saute all of this the day before. Let it cool and stick it in a container in the fridge (grease and all) until the next day. Add it to the green beans and cook away. We have started cooking our green beans in the crockpot (high for a couple of hours) to free up a burner (we do the giant can of green beans).

 

[merekc]

OK, I just scanned the posts and didn't see this advice, so sorry if it is a repeat.

We always have real (all 10 pounds of peeling). We love Grandma's mashed potatoes. My tip (okay, I actually stole it from Grandma), peel and cut up the potatoes the day before. Cover completely with water, place in fridge or cool room. Day of, drain water (which will be discolored) add fresh to cover, put on to boil. Saves the hassle the day of.

We mash with several sticks of Parkay (to get Grandma's special flavor ), a good splash of Vitamin D milk (cup or so) and lots of Greek Seasoning (a staple to all our meals).

As of last year (thanks to the Dis), we now make early and put it in the crockpot.

 

[LisaMommy]

We always do real, all year 'round. My kids mashed potato, we have it often. I'm interested in trying the box kind though...