Belated Thanksgiving recipes
I was reading through the most recent Sports Illustrated issue and came across two pages of Thanksgiving recipes courtesy of two hockey players and one football player. Kris Draper shared the secret to his yummy mashed potatoes:
“I’m an aggressive masher,” he says. “I can’t have lumps, so I have two mashers on hand. I tend to bend one in the process.” Draper, his wife, Julie, and children, Kennedi, 6, and Kienan, 4, will host family and friends, and he’ll mash a potato-and-a-half per guest. “You don’t want to run out,” says Draper, who adds that after his spud-smashing he slips away to watch football. “With my wife and mother-in-law in there, you can only have so many cooks in the kitchen.”
Ingredients: Ten russet potatoes; 1/2 cup skim milk; 1/4 cup organic sour cream; one tablespoon salted butter; salt; pepper; parsley.
How to make it: Peel and quarter potatoes and place in large pot. Cover potatoes with cool water, add salt and boil. Drain potatoes when tender. Heat milk in saucepan but don’t boil. Mix warm milk and butter into potatoes until creamy. Stir in sour cream. Smash potatoes with masher until smooth. Add salt and pepper. Sprinkle on parsley. Serves: 6-8
Related Posts
One Response to “Belated Thanksgiving recipes”
Leave a Reply
November 29th, 2006 at 9:42 am
He should just use a stick blender once he gets the taters to some semblance of non-solidity.