Thanksgiving Contributions: Horseradish Mashup Potatoes

Now that the squash casserole has been mixed and is ready to be thrown into the oven when we get down to my parent’s house, I’m on to the different forms of mashed potatoes I’m bringing down to my parent’s house. Because I’m kind of winging the potatoes and they will consist of many different ingredients, combined with the web 2.0 nature of the post I’ll call them mashup potatoes.

First up, the horseradish variety. And I’ll try to capture the ingredients as best as I can, but a lot of this will be done by guess and taste.

Ingredients:

• 1 baking potato
• 2 sweet potatoes
• 1 sweet onion
• 2 tablespoons of butter
• 1 diced clove of garlic
• 3 tablespoons of prepared horseradish
• salt & pepper to taste

Directions:
Boil the potatoes and onion together until soft. You can peel the potatoes or leave the skin on, it’s entirely up to you. In this case, I peeled the baking potato and one of the sweet potatoes (forgot to do the other) before throwing them into the pot. Meanwhile, go ahead and melt the butter, and mix it with the garlic and horseradish to be mixed in when done. Once the potatoes are soft, drop them into the mixer and pour your mixture on top of them, adding your salt and pepper. Mix together until well blended, and poof, done. You can then throw them into the oven for 20 minutes to heat up before serving.

Next up: applewood smoked bacon and bleu cheese mashed potatoes.

But first, the family and I are heading to the coffeeshop to watch the Del Ray Turkey Trot.

Posted via web from Daily Life Shorts

Thanksgiving Contributions: Squash Casserole

A few years ago, my dad began to ask each of us to start contributing to the Thanksgiving meal preparation to cut down on the amount of cooking he was responsible for. Frankly, I am surprised it took him that long to ask as he had been putting together a delicious meal for the four of us (sometimes more) for the past 26 years. And as a single, unknowledgeable in the art of cooking dude, I did what anyone from my generation would do, I Googled for ideas of what to bring.

I’m not quite sure how I landed on squash casserole, or even this recipe, but it quickly became a favorite and is now something that I can bring in a pinch when contributions to Thanksgiving (or any pot luck for that matter) are required. Thank you Kim for submitting such an excellent recipe.

I think also it was making this casserole that really uncovered my knack and enjoyment for cooking.

Ingredients:

• 2 1/2 to 3 pounds of squash, sliced
• 1 large yellow onion, diced
• 1 stack of saltines, crushed
• 3 tablespoons butter, melted
• 1 egg, beaten
• 1 cup milk
• salt and pepper to taste
• 1 to 2 cups shredded cheese(reserve 1/2 cup cheese)

Preparation:

Cook squash and onion in water until tender; drain and mash. Add crushed saltines, melted butter, beaten egg, milk, salt and pepper, and 1/2 to 1 1/2 cups shredded cheese; mix to blend well.Pour into a greased casserole dish. Bake in 400° oven about 45 minutes or until golden brown and set in middle. Remove from oven and sprinkle with reserved 1/2 cup cheese.

Here is a shot of the squash and onions boiling… and yes, it’s truly 7:10am – what else are you going to do when you’ve been up for 2 hours thanks to a son who is really congested and can’t sleep?

Posted via web from Daily Life Shorts