Thanksgiving break is coming, and so is Thanksgiving food!
A good Thanksgiving dinner can make your year, but a lot of things can go wrong; your dad’s overcooked turkey, your aunt’s raw mashed potatoes, having to eat stuffing (the worst part), and other small catastrophes. I’m sure you’ve experienced some of these before.
Luckily, you can prevent (some) of these mashed potato hardships from occurring!
I decided to ask some of our teachers what they do for the tastiest potatoes.
“Butter!” Profe Hathaway yelled from the door of Mr. Kastl’s classroom. Mr. Kastl said, “Yeah, butter… I’m not a huge potato person, honestly. But with lots of butter, and if you put a lot of extra things in it, [it can be good]. I think sour cream is pretty good. I just don’t like potatoes that much… They have to be half potatoes and half other stuff. So that it limits the potato.”
You heard it here first, everyone– butter can soften even the hardest of mashed potato haters.
When I visited Mr. Reed, he had quite a different take…
“First of all, you have to bake the potatoes first… Then you can mash them. You have to leave the skins on, and then you put a little bit of milk in there. Not too much… If you put too much it becomes like a potato milkshake.”
Sounds like Mr. Kastl’s mashed potatoes are not welcome at the Reed household. However, they might be at Ms. Richards’ place!
“My secret to the world’s greatest mashed potatoes is lots of butter, and leave some of the skin on the potato… and then you can’t over-mash. Can’t be creamy…” said Ms. Richards.
I think the lesson to be learned here is that we all have something in common. Even if we all make our potatoes differently, the important part is that everyone’s end result is a beautiful, delicious mashed potato!
This Thanksgiving, I hope everyone enjoys some wonderful mashed potatoes, and I hope that however your family makes them, they are just how you like them. May your turkey be moist and your stuffing as delicious as usual!