How to Make Mashed Potatoes

There are many ways to mash potatoes. Here's a favorite way!
It's no secret mashed potatoes taste best when they're made with lots of cream and butter, and we don't skimp here. But keep in mind, you can use as much or as little butter and cream as you like.

1. We used a blend of red and russet potatoes. This combination creates a slight texture variation. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes--with their high starch content--are the best mashers.

We used 6 potatoes, 1 cup heavy cream, 1/2 cup salted butter, and salt to taste.

• Top 20 Mashed Potato Recipes
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2. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.)

3. Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.

4. Cut the potatoes into similar-sized chunks so they will cook evenly: the cubes should be about 1½ to two inches wide.

5. Use a pot large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.

6. Simmer, covered, until tender--about 15 to 20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.

7. Reserve the potato water if you would like to use it in place of butter or cream when mashing, or if you plan to make a vegetable soup stock or sourdough bread.

• Sourdough Starter IV
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8. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.)

9. We used a food mill to make these mashed potatoes. A food mill or potato ricer are probably the best tools for mashed potatoes, as they won't over-mix, which can result in a gluey texture. Other tools work just fine, however--but the finished product might not be as smooth and fluffy.

10. A ricer or mill ensures that once the potatoes have passed through the grate at the bottom, they'll be lump-free: the potato is forced into small “grains” like rice. The biggest drawback with using electric mixers is that they can overwork the potatoes to the point where the starch molecules break. Use care: mix the potatoes enough to avoid lumps, but not so much that they take on a sticky, gummy consistency.

11. Once the potatoes have been passed through the mill, drizzle half of your hot cream through and around the grate to get every last bit of potato. Clean off the bottom of the ricer, and add any additional mashed potatoes to the bowl you have been working in. Gently stir in the remaining butter and cream.

12. At this point, taste the potatoes for seasoning and adjust to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions, or creamed leeks are all delicious additions.

13. To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

http://allrecipes.com/HowTo/Making-Mashed-Potatoes/Detail.aspx?src=mer556

Stuffing 101

Turkey stuffing is such a personal matter. You probably have your mother's recipe (or your grandmother's, if you're lucky). I swear by my great-grandmother's German stuffing. And it's so good, it's converted everyone who has tried it! But your favorite is your own. I'll give you several recipes for stuffing, but if you have one you love, keep using it! Whatever recipe you do use, these stuffing tips and recipes will help you make it fabulous.
There are only a few tricks to the best stuffing.

• Make the stuffing slightly dry if you are going to stuff the turkey with it. It will expand and become more moist as the turkey roasts.
• The bread you use should be dried overnight at room temperature, or sliced and baked in a very low oven for about an hour. Bread that's too moist will make a soggy, sticky stuffing.
• Make sure to spoon the stuffing lightly into the turkey cavities. We want to get that stuffing to 165 degrees, and it won't if it's packed too tightly!
• Crockpot or slow cooker stuffing recipes are fabulous time and oven-savers. Did you know that if the mixture is baked inside the turkey, it's called stuffing, but if it's not, it's called dressing? If you choose to bake your dressing in the oven, make it more moist by adding some butter, cold water, or poultry stock.

Be sure to read Stuffing Science to learn about food safety and the science behind the best stuffing.

Top 10 Turkey Tips

Whether you're tackling a Thanksgiving turkey for the first or hundredth time, our top 10 tips will ensure your big bird is the best it can be.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electic knife.

http://www.foodnetwork.com/holidays-and-parties/top-10-turkey-tips/index.html