Ok so we agree that the weather firmly dictates what we desire to eat, right?
Because today it is pouring rain and freezing and dark AND it’s my first day alone with both kids, and is it too early to plan on making myself mashed potatoes for lunch? Or ordering a burger that costs $5 to be delivered for a 50% upcharge?
I’m not above it, is my point. Send funny memes.
Onward, though, in our Thanksgiving planning! We have about ten days to go, and these potatoes should a thousand percent be on your menu. They have very few ingredients and are ridiculously delicious thanks to a few tricks. The first trick is to boil the potatoes whole. This takes a bit (ok, a lot) longer, but the flavor of the potatoes stays IN them instead of floating out into the water, and the resulting texture is closer to a smashed baked potato, which I adore. The second “trick” is…a lot of butter and salt. I don’t know a different way to say that, but butter and salt make potatoes taste amazing, so we use a lot of it here.
For make-ahead purposes, these could be made easily on Monday or Tuesday of next week, and then baked right before you eat on Thursday. Starchy sides hold up so well in the fridge, and I love them for that reason – anything I can make in its entirety before the day of the big meal is a huge win. …