Every year, for Thanksgiving, I try to do a little something "different" with my mashed potatoes... without disturbing the fragile equilibrium that exists between those who enjoy a traditional Thanksgiving feast (my husband) and those who like to try new things every year (me). Basically, I try to satisfy his traditional tastes while still having a new recipe to post here on the blog. Traditional with a twist, if you will. This recipe would be especially great if you are going for a slight Asian flavor with your Thanksgiving menu. You know, a soy-sauce brined turkey, miso-almond green beans, ginger sake cranberry sauce... these potatoes will fit right in. My new favorite method to make mashed potatoes is using a food mill. It takes a bit longer to process the potatoes and clean up, but, get this, you don't even have to peel your potatoes, as the food mill will remove the skins for you after the potatoes have boiled. This is a game changer, people! See, canning has taught me more than

Oct. 1, 2021, 11:26 a.m.

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