I just realized something essential to my next week. Um… this is my first Thanksgiving! This is the first year, of my 33 years in the world, that I’m hosting my first totally-grown, matching-casserole-dishes, not-paperplate, make-all-the-pies THANKSGIVING at my New Orleans apartment with aaallll of my family.
I’m pretty sure this is a big deal.
I need a plan. I really need a plan.
Nervously tapping my foot, biting my nails, and drinking toooooo much coffee is not a plan, right? It’s the opposite of a plan.
I’m putting together a meal that is simple, casual, non-traditional, and filled with sides and pies. I’m not cooking a turkey… which either makes me THE WORST person, or a genius. Probably the worst, but even knowing that, I’m still not doing it. We’re going to enjoy a giant pot of gumbo and aaalll of the Thanksgiving sides, including these fluffy and earthy mashed potatoes.
The plan is coming together (and also includes a triple batch of this Mac and Cheese).
Being bigtime thankful is also part of the plan. Thankful for New Orleans, and visiting family, and warm gumbo, and mashed potatoes with roasted mushrooms. Thankful for all of the good and the gnarly and everything in between.
The Internet wants us to succeed next week:
• I’m definitely into group games… unless I have to act something out and hope people guess it: 10 Thanksgiving Games To Make The Holiday Fun For Everyone
• I’m not making a turkey BUT I am ordering aaallll of the gumbo from Cochon Butcher.
• Dijon Maple Green Beans sound like juuust the ticket. They also have bacon and feta!
• Deb’s Pretzel Parker House Rolls! Just pretzel everything, thanks!
• Tracy’s Creamed Spinach should be an everyday thing, don’t you think?
Potatoes are peeled, quartered and boiled until soft and tender.
I drained the potatoes and placed them, steaming and warm, back in the boiling pot.
Cream cheese, butter, lots of salt and pepper and one fine potato masher. And go!
I also added whole milk to the potatoes, loosening them, smoothing the mixture, and making them lovely and creamy.
The mushrooms are roasted on high with olive oil, salt and pepper. They’ll brown and sizzle. A little bit of char is perfect! After the mushrooms are roasted, I like to toss them with salty chopped capers and bright chopped parsley.
Creamy smooth mashed potatoes topped with sizzling roasted mushrooms. Serve by the heaping spoonful next to your traditional turkey or a giant bowl of gumbo. Zero things will go wrong.