Prepping for Turkey Day

I started hosting my family for Thanksgiving eight years ago, I think. Hosting the big dinner isn’t really that bad. Once you get over the three or four days of house cleaning . . . “Why?” My Farmer asks. “Why do you do this to yourself? No one will know the floor was washed by hand or the cupboards were reorganized or the slipcovers were washed. Why?!”

Anyway . . .

. . . and get over the failed attempts to be like Martha . . . My attempts to set a Martha Stewart table fall incredibly flat, and I usually console myself with this, “All the fluff has to come off the table to put the actual food on the table, so why mess with décor at all!”

My family is very good and generous with contributing food, so I stick with the turkey and mashed potatoes. We deep fry our turkey, keeping that project off my plate. The fryer is My Farmer’s domain.

The mashed potatoes were done this weekend. It’s the easiest make in advance recipe.

Refrigerator Mashed Potatoes

5 lbs bag of potatoes – pared

2 (3 oz.) packages of cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp salt

¼ tsp. pepper

2 T. butter

Boil and mash potatoes. Add remainder of the ingredients. Cool and cover. May be stored in refrigerator up to two weeks. Heat in casserole dish at 350 degrees.

Hope your Thanksgiving preparation is going well!

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