Yesterday was American Thanksgiving but in Canada, we celebrated over a month ago. This works out perfectly for me because I have a tendency to be late. So this is my Canadian Thanksgiving post just in time to coincide with American Thanksgiving. So depending on which country you are in, I am either tardy or timely.
Cooking has always been a passion of mine. Through my teen years I loved to cook and did a lot of it to help out my single, working mother. Holiday dinners and cooking turkeys, though, were ultimately the responsibility of my mother even though I helped her with every step of the process.
This feeling of pride was short lived because it was then that I realized that my band-aid was missing. I did not want to consider the possibilities of where it might be and, frantically, I searched everywhere – the counter, the floor, the garbage can– but it was nowhere to be found. I had no choice but to “unstuff” the bird. How many of you have “unstuffed” a bird before it was cooked? I emptied the contents of the bird’s cavern into a bowl and then moved it, piece by piece, to another bowl in an attempt to find the missing band-aid. Did I find it? No, but I felt fairly satisfied that it was not in the stuffing so I re-stuffed the turkey and placed it in the oven.
This year I invited Giada to join us, teeth and all. She wanted to add lemon rind to my stuffing but I wouldn’t let her. I don’t thing she really “got” us but we did enjoy her mashed potato dish.
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.