Q: I have been assigned the duty of making potatoes and one additional casserole for 16 people on Thanksgiving dinner. I'm assuming that I must go with mashed as they are a Thanksgiving staple. Questions: 1. Dinner is 1 hour away from my house. When and how do I make the mashed taters so that they are still good after travelling by car for 1 hour. I can do some additional prep in my Aunt's kitchen before dinner if necessary. 2. How many and what type of potatoes should I use to serve 16? 3. Suggestions for an additional casserole. I'm thinking vegetable. THANKS!
A: your mashed potatoes will thicken in the commute.....peel and boil about 4-5 lbs of regular russet potatoes....place them in a ziploc bag for the commute....when you get to your aunts house be prepared to finish them....heat your butter/margerine and milk so that it is very warm (not boiling), then mix and mash...this will ensure they are hot...for your casserole....dont know how you feel about squash but here is a great recipe for a squash casserole....this ones off the top of my head so it may not read like a recipe (we make this every year and it disappears) 2-3 lbs of yellow squash washed and sliced 1 yellow onion peeled, halved, and sliced 1 can of cream of mushroom, chicken, or celery soup 1 bag of dry stuffing mix 1 16 oz container of sour cream cook your squash and onions in a little oil until almost done. place in a large bowl and combine in your soup and sour cream....this is where you watch for consistency to add your stuffing....you dont want it soupy but you dont want it so dry you cant scoop it....add the stuffing until its a little thinner than brownie batter.....place in a baking pan and bake at 350 for 15-20 min....remember...everything is already cooked...you are just baking to incorporate your stuffing and heat through