On Thursday it will be the feast of Thanksgiving, when you will eat turkey, because of the US connections.
I begin with an old joke…
What always comes at the end of Thanksgiving?
The letter “g”
The jokes may not improve!
More importantly, I include a recipe.
Not for the bird, for you will know many of them, stretching past decades.
Thanksgiving is a good time to count your blessings
But it’s a recipe for a lovely side dish:
3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
· 3 cups fresh or frozen broccoli florets
· 1/4 cup butter
· 1/2- 3/4 cup milk, whipping cream, half-and-half or light cream
· 1 1/2 cups shredded cheddar cheese
· 1 teaspoon salt
· 1/2 teaspoon ground black pepper
· Melted butter (optional)
1. In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
2. Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.