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November 26, 2009


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did it work out this year?

just curious. It sounds like a great plan although we usually don't have neither turkey nor mashed potatoes ;-)

Is that the same book as the one where the boy gets up early to slice the potatoes very thin, and he knows to cover them with water so they don't get brown? Also have no idea what book this was, but it taught me how to take care of potatoes.

Where I get into trouble usually is that I do have to start the water heating just before the turkey comes out, and I see the thermometer hanging out at 165 and think, ok, based on the rate of increase, we'll be at 180 at .... THIS point ... and then the turkey SITS at 165 for an hour. Or TWO. Which is FRUSTRATING.

I was wiser about that part of the process this year, and the potatoes were done last, and they were heavenly. YUM.

I am going to have to remember that bit about the boiling water heating the dishes, though, because I actually did think, darn, I should figure out a way to heat the dishes. It would have helped.

Gosh oh golly I never do all that soaking in cold water. I just cut up my potatoes, boil em, splash in some milk, butter/salt/pepper the heck out of em, and mash em within an inch of their lives.

I leave the skins on too, just because I like them that way, and because my mother told me that's where all the vitamins are. When I was in charge of potatoes for my aunt's Christmas dinner a couple of years ago I did take the skins off in deference to the other guests' delicate sensibilities.

I only bother with the advance prep/soaking if I am going to have my hands full at the last minute. If all I have to think about is cranking the stove, then I'm much happier and it's less likely that I'll still be peeling potatoes as the rest of the meal cools off or shrivels up.

Jody, if I had an electric stove I'd probably boil smaller amounts of water in more receptacles, like a big jug kettle plus a couple of smaller pots, and then dump it into the big pot. I might cut the potatoes smaller too. You're right that it can be a pain to predict that temperature gradient as the turkey gets closer.

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