I’m tall and have tendinitis in both hips. If I haven’t splurged on First Class (some Delta flights, the cost of FC seats is a reasonable markup as opposed to an insane markup), then I can assure you that I’m standing up because I am deeply, deeply uncomfortable. And by “deeply, deeply uncomfortable”, I mean it feels…

This - with some minor variations from personal preference - is my Thanksgiving dinner this year. Except I’m topping with mashed potatoes, like a Shepherd’s Pie.

Cook’s Illustrated has a recipe where you brown turkey wings and then lay them on top of the stuffing before you pop it in the oven. You get all the dark-meat turkey juices as they seep out of the wings, but without the worry of raw-poultry bacteria.  I bet you could easily substitute smoked wings for the browned ones!

Nah. They’re a good base to doctor up on a week-night when you don’t want to boil up a huge pot of water.

Or just buy the green and white RSVP International ricer for $17. I’ve got a food mill and a fancy ricer someone bought me for my wedding. The food mill is bulky, the fancy ricer is a royal PITA to use, but the RSVP ricer has a huge hopper and is so damn easy to use.

You had me at fish sauce.

I rarely make mashed potatoes, so when I do, it’s usually a holiday. Which means there is inevitably someone who just wants plain old mashed potatoes without anything stirred in. And god help me if I stir anything in, because that’s all I’ll hear about for days/weeks/months/years depending on the person.

It does indeed. The Cuisinart Dutch ovens are awesome and will not set you back several arms and legs like Le Creuset. My little 3 qt one gets SO much use.

I have my own minor alterations, but it’s worth the time. The game is heart-breakingly expensive, though.

One restaurant did this to me recently at 6:30 pm. My server brought me the bill with my food and told me, “Okay, I’m leaving so you need to cash out and you’ll be having X for your server now.”

I can see how these would be good with either more butter - like you do it - or less butter - like ibRAD does below. I am cool with the consistency this makes because I like a little bit of structural cohesion, though.

That particular recipe as written is quite good but very labour and time intensive.

They have SO many mashed potato recipes, I’m sure there’s probably a variant with 3 lbs somewhere. But it looks like I put this into my recipe app at least a decade ago, so it’s been 2 lbs for a while.  Also, I stopped getting the magazine in favor of the online access over a decade ago - I could have cut and paste it…

There’s usually at least one, if not two specific non-dairy ice creams in the dipping cabinets. If there aren’t two of the ice creams, there are also usually a couple of sorbets.

If you are ever in the Twin Cities, you must hit up Izzy’s Ice Cream. One of my relatives is lactose intolerant and has been for a long time. He has declared their non-dairy ice cream - it’s a coconut base - the best he’s ever tasted, especially the blueberry. The sorbets are top notch, and do not feel like a…

I use the Garlic Mashed Potato recipe, sans garlic.

I think that might vaporize your potatoes! 🤣

*snort* A Food Mill works, too, and leaves you with less chance of contamination.

I put mine in my 3 quart enameled-cast-iron Dutch oven that’s been warming on the back burner (not on flame, but under the oven vent, which is more than enough). I keep them there - stirring once an hour or so - and if necessary, I can top off the heat in the oven for about 15 minutes.  But filling a warmed Dutch oven…