Can you help me with Thanksgiving potatoes?!


Question: I have been assigned the duty of making potatoes and one additional casserole for 16 people on Thanksgiving dinner. I'm assuming that I must go with mashed as they are a Thanksgiving staple. Questions:

1. Dinner is 1 hour away from my house. When and how do I make the mashed taters so that they are still good after travelling by car for 1 hour. I can do some additional prep in my Aunt's kitchen before dinner if necessary.

2. How many and what type of potatoes should I use to serve 16?

3. Suggestions for an additional casserole. I'm thinking vegetable.

THANKS!


Answers: I have been assigned the duty of making potatoes and one additional casserole for 16 people on Thanksgiving dinner. I'm assuming that I must go with mashed as they are a Thanksgiving staple. Questions:

1. Dinner is 1 hour away from my house. When and how do I make the mashed taters so that they are still good after travelling by car for 1 hour. I can do some additional prep in my Aunt's kitchen before dinner if necessary.

2. How many and what type of potatoes should I use to serve 16?

3. Suggestions for an additional casserole. I'm thinking vegetable.

THANKS!

1. Insulate the container holding the potatoes with newspaper - this will help keep them warm during the trip. If you have a crockpot with a removable crock, use this as your container as it will also help them stay warm and is microwavable.

2. Yukon golds are a very good potato to use for mashed potatoes - they have a wonderful taste. Use about 15 pounds of potatoes.

3. You can't go wrong with the classic green bean casserole. Again, for transporting them, wrap the casserole dish with newspaper.

For both dishes, place the containers in a cardboard box with extra newspaper scrunched up between them - this will keep them warm, prevent them from sliding around in the car and spilling and keep them from breaking. Or, instead of a cardboard box, use your cooler(s) and newspaper.

Green Bean Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes

Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's? French Fried Onions

Directions:

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's? Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Roasted Potatoes
Get a bag of red potatoes. Wash them and then peel them around the middle only. Get nice olive oil and pour over them with fresh garlic and fresh rosemary. Take your hands and incorporate the ingredients on all the potatoes and put them on a roasting pan. Bake them @ 350 for about 1/2 hour. Once they are done transfer them in a casserole dish and cover. These turn out beautiful and eye appealing as well. Plus, it will be a pleasant treat vs. the same old mashed potatoes.

Corn Pudding
Get two boxes of Jiffy Corn Bread Mix and 2 pints of Sour Cream and 1 stick of melted butter. Mix these with two cans of creamed style corn and one can of drained corn. Salt and pepper to taste. Put this in a casserole dish and add pats of butter on top, bake @ 350 for about 30 minutes to 45 minutes. You can even add grated cheese to this if you like. Can't get much simpler than that! Everyone will want your recipe.

Both of these can be taken hot wrapped in towels and popped back in the microwave or oven when you get there to warm up more.

prepare potatoes(peel, dice, boil with 1 tbsp salt, Mash with 1 stick of butter and add milk or sour cream) and put in a large crock pot to keep warm. Plug in when you get there on the warm setting.
1 potato per person.

green bean casserole of course

vegetable casserole

2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 cup reduced fat sour cream
1 1/2 cups shredded Colby-Jack cheese
2 (16 ounce) packages frozen broccoli and cauliflower, thawed
1 (8 ounce) can water chestnuts, drained (optional)
salt and pepper to taste
1 (6 ounce) can French-fried onions


Preheat oven to 350 degrees F . Grease one 7x11 inch baking dish.
In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer

She should just make the mashed potatos herself, its so easy. If you make them ahead of time you have to reheat them and they take awhile in the mic to reheat because they are dense, plus they won't taste as "fresh". If I were you I would make roasted potatoes. I quarter about a pound of red potatoes, make sure you wash them first and leave the skins on. Toss them with a little olive oil, generously season with salt, pepper, onion powder and garlic powder and roast at 400 degrees in a big pan (dont want to crowd them) for at least an hour, check them to see if they are tender enough for you and adjust your time accordingly. Reheat them in a 400 degree oven at your aunt's house for 15 minutes. I add fresh chopped parsley right at the end. Hope this helps! As for a veggie...I'd say creamed corn because thats really easy and can be done in the mic too

Lucky for you mashed potatoes stay good for a long time, just pop in the micro for a bit before serving. Rule of thumb for serving is 1 potato per person + 1, so 17 potatoes. If you use the giant baking potatos which are larger and easier to peel, I would use 9 or 10.
1. My suggestion, use regular russet potatoes, cut into similar size diced pieces, I use 1 inch cubes.
2. Boil water, when water is at a rolling boil, add a good dash of salt.
3. Boil potatoes at a mild simmer until they are opaque.
4. Drain water, then add butter, salt & pepper to taste.
5. Mash with potatoe masher or blend with hand mixer until smooth, then add half & half until desired consistency.
6. Put into a casserole dish then before time to eat pop into microwave, stir until warm & serve.
7. Do all this right before you leave to go to your aunts & potatos will still taste fresh, don't do night before & refrigerate or they will not taste as good. Also, when microwaving, do at 60 or 70% power & stir halfway through.

Green bean casserole is easy. 2 cans green beans, 1 can cream of mushroom soup, dash of pepper, bake until warm through. 5 minutes before serving add can of fried onions to the top & bake for 5 minutes to rewarm casserole & crisp onions.

use 10-15 pounds of Yukon Gold potatoes. Find a good finishing butter ( I use kerrygolds Irish butter). and if you transport them in a good oven dish they should ship well and u can reheat them at you destination in the oven (keep covered)





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