Friday, November 28, 2008
thankful, and a recipe
the little squirrels are made of painted shells and lentils
I am grateful for a wonderful Thanksgiving with family and friends yesterday. This was the 6th year we've had a potluck at our house for anyone in town whose family is far away. It's always so much fun -- a huge feast with board games that go well into the night.
This year I got a chance to use my new little placecards - aren't they cute? They were a gift from a lovely older lady at a church auction in the spring. We don't have enough space at our table to ever use real placecards, but they were perfect for labeling everyone's potluck contributions, especially because we had both vegan and gluten-free guests this year, and the little code V's and G's made it easier for everyone.
I was too busy cooking and eating and having fun to remember to take pictures, but I did want to share a recipe with you. Making Thanksgiving dishes that everyone could enjoy was a lot of fun, and I enjoyed the vegan & gluten-free challenge so much this year. I was really happy with the mashed potatoes, and they are such a cold-weather staple, I know we'll be making them again. So here's the recipe, to enjoy at your winter feasts:
garlic mashed potatoes
vegan and gluten-free
3 lbs red-skinned potatoes, scrubbed, peeled and cut into large cubes
1 head of garlic
1/2 cup vegetable broth
Preheat oven (or toaster oven) to 350.
Bring a big pot of water to a boil. While you're waiting for that, place about 6-10 cloves of peeled garlic into a very small baking dish, with enough olive oil to coat the bottom of the dish and the garlic (you can use more or less garlic, depending on how garlicky you like your potatoes). Put the garlic in the oven to roast while you're doing the rest. It should take about ten minutes, so keep an eye on the garlic to make sure it doesn't burn while you're busy with other things.
Cook the potatoes for about 5-10 minutes in the big pot, until nice and tender. Drain.
Place the potatoes in a big sturdy mixing bowl and add about half of the veggie broth. When the garlic is nicely golden, pour the garlic and its oil over the potatoes. Add salt and pepper liberally.
Get out your masher and start smashing the garlic and potatoes. If it needs more liquid, drizzle in small amounts of veggie broth - don't overdo it. Taste the potatoes and see if they need a bit more olive oil - another tablespoon or three won't hurt. Keep mashing and adding veggie broth (if needed) until your potatoes are at the consistency that you like. You can also use a hand mixer if you prefer your potatoes whipped.
Serve right away, or keep warm in the oven in a baking dish until the rest of your feast is ready.