Happy Thanksgiving One and All
HAPPY THANKSGIVING ONE AND ALL
I'll be making my world-famous Killer mash potatoes again this year, prepared with sour cream, butter, and cream cheese, baked until bubbly, and served to the impatient masses.
This year, I suggested I make something different--you know, like n-o-r-m-a-l potatoes--but the masses demanded the Killer potatoes, and I am here to please the masses (at least on Thanksgiving). Fine, may the clogged arteries begin ...
Have a great day everyone! See you Friday!
posted by Zed on Wednesday, November 24, 2010
10 Comments:
Have a great holiday, Zed.
Those potatoes always sound amazing but yes, my arteries start clogging just reading the ingredients.
happy t-day! enjoy your meal everyone. if i think too much about the bird i'll freak out. i've got my husband cleaning it and cooking it. poor thing. i'm referring to the bird not my husband.
Happy Thanksgiving Zed!
You too Andy! Any such holiday as this in Scotland?
The same to you, Zed. I'm thankful for your triumphant return to the world of blog!
Thanksgiving isn't a holiday in Scotland. We have Harvest Thanksgiving Sunday, usually in October.
Hope the killer mash went down well!
My stomach is growling.
I have leftover Killer potatoes, Sans and Dave. Too bad you both live so far away. I might just have to eat them myself. (snicker, snicker)
'Tis unfair it is. Some lightly fried killer potatoes would be lovely with my breakfast...
OK, here's the official recipe you can whip up for breakfast Andy, but it's for 17-20 people. Sorry about that, but that's how many I cook for on Thanksgiving. Freeze leftovers.
6 lbs of potatoes (cooked and mashed)
12 oz Philadelphia brand cream cheese (whipped is fine)
1 and 1/4 sticks of salted butter
12 oz. sour cream (go with one of the thicker ones, such as Friendship brand)
Add salt and pepper to taste. (I go light on the salt--oh, sure, suddenly I'm health conscious when it comes to the salt.)
Mix all ingredients in a large baking tray. Bake for 20-30 minutes at 350 deg. F. Mix occasionally in pan to avoid browning and drying out of top layer.
Serve to the happy masses.
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