Tuesday, November 5, 2019

The Ultimate Guide to Perfect Mashed Potatoes

Can you make mashed potatoes ahead of time?

Mashed potatoes are glorious in all their permutations—except when they’re lumpy, watery, gluey, or grainy. Luckily, making perfect mashed potatoes isn’t hard, as long as you follow a few simple tips.

How to Make the Best Mashed Potatoes

Here are pointers for perfect mash every step of the way.

Pick Your Potato: Go for the Gold

While we like different types of spuds in potato salad, when it comes to mashed potatoes, Yukon Golds are definitely the best. They’re smooth, dense (in a good way), and have an inherently buttery flavor. Russets can work just fine (though we still prefer the flavor of Yukon Golds), but waxy potatoes are best avoided.

perfect mashed potatoes

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Slice and Dice: Even It Out

Make sure you cut your potatoes into evenly sized pieces so they all cook at the same rate. You’ll want to peel them first unless you like to leave the skins on or are using a ricer, which will remove them for you.

How to Cook Them

The classic way to cook potatoes before mashing is to cut them into chunks and boil in salted water. You can boil them in broth for a richer flavor (though be careful about adding too much salt in that case).

Start them in cold liquid (and if you’re using a stainless steel pot, don’t salt the water until after it starts to boil), then let them cook until they’re almost falling apart, about 25 minutes. If they’re still too firm in the center, they won’t mash as well or become as creamy.

If your stovetop is fully booked or you just want to spend less time cooking, you can make Instant Pot mashed potatoes, which cook for 12 minutes (plus the time it takes for the pot to come to pressure).

You can even steam or bake your potatoes so they’re drier, but if you boil, don’t skip the next two-part step.

Drain & Dry

Drain your potatoes when they’re done—if you’re not using dairy, reserve a little of the starchy cooking liquid to add back later.

Bialetti Pasta Pot with Strainer Lid, $28.34 on Amazon

A built-in strainer is nice to have, but a colander or hand-held strainer will also work.
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And then, instead of immediately tossing in the butter (regular or vegan), return the pot to low heat and gently stir the potatoes for a few minutes so they start to dry out and break apart.

Tools of the Trade: Potato Masher vs Ricer

Lump-free mashed potatoes are guaranteed if you use a potato ricer.

Chef'n FreshForce Potato Ricer Press, $19.56 on Amazon

A sure way to super smooth mashed potatoes.
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A food mill will also work, but the results won’t be quite as silky.

And a potato masher is just fine if you like (or at least don’t mind) some lumpiness, but we don’t recommend a food processor, which is likely to give you potato paste. An electric mixer is also tempting, but can lead to gluey spuds as well.

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Get Rich (and Hot)

Now you can add your butter and milk or cream; don’t skimp on either, and don’t add them cold or they’ll bring down the temperature of your mash. Warm the milk or heavy cream with the butter in a small saucepan while the potatoes cook and mix them into your mashed or riced potatoes with a wooden spoon. Don’t over-mix!

Related Reading: Which Utensil to Use with Every Type of Cookware

Some recipes add other forms of dairy either instead of or in addition to one or both of the above—cream cheese, sour cream, yogurt. You can warm them too, but that’s especially important with cream cheese, which will disperse in lots of tiny lumps if cold when stirred in.

Dairy Free Diversions

If you don’t do dairy, you can use olive oil, non-dairy milk, vegan butter, and other alternative ingredients (including some of the potato cooking water or broth, just like pasta sauce often uses a bit of the starchy cooking water to make it richer and silkier). See our guide to non-dairy and vegan mashed potatoes for more ideas and recipes.

guide to olive oil types and origins

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How Much Butter and Cream Should You Use?

That depends on personal taste and how many calories you’re willing to overlook. We regularly use about a stick of butter and a cup of cream for anywhere between 3 and 5 pounds of potatoes. Yes, that’s a lot, but that’s why they taste so good. Cut back as you see fit. And check out some of our mashed potato recipes below for specific ratios and variations.

If you want to take a cue from molecular gastronomy, you can skip butter and cream completely for diastatic malt powder (you’ll also need a sous vide set-up). The result will be so smooth it’s more of a sauce/KFC mashed potato texture, but check it out if you’re interested in how it works:

A Word on Garlic Mashed Potatoes

Garlic mashed potatoes are a popular upgrade, but opinions vary on the best way to prepare the garlic. Roasted garlic is a classic, but some Chowhounds prefer to boil the cloves along with the potatoes; RealMenJulienne believes that mellows the sharpness and makes it easier to mash into the spuds, which themselves are fully infused with the gentler garlic flavor from the cooking process. Other options: noodlepoodle briefly sautes grated garlic in melted butter before mixing it in (and you could do the same with olive oil), while esquimeaux just mashes in raw, minced garlic.

Can You Make Mashed Potatoes Ahead of Time?

Yes, with some caveats. Check out some tips on making mashed potatoes ahead of time, and see our guide to Thanksgiving recipes you can make ahead to see what else you can get a jump on before the big day.

Mashed Potato Recipes

Now that you know the way to perfect potatoes, peruse some of our favorite takes on the classic comfort food side dish.

Classic Mashed Potatoes

Can you make mashed potatoes ahead of time?

Chowhound

Just what you’d expect: Yukon Golds, cooked, drained, and dried, then mixed with warmed cream and butter—we do call for mashing these in a stand mixer with the paddle attachment, which will be fine as long you keep it on low speed and don’t let it run too long. If you have a ricer, use that instead, and a wooden spoon to gently fold in the fats. Get our Classic Mashed Potatoes recipe.

Truffled Fingerling Mashed Potatoes

truffle mashed potatoes recipe

Chowhound

These are more roughly smashed than mashed, but they’re still rich with butter and cream—and then they get a kiss of white truffle oil for a deep, earthy flavor. Just be sure to use a high-quality brand or they’ll likely have a chemical note. This may be the only time we wouldn’t recommend pouring on the gravy. Get our Truffled Fingerling Mashed Potatoes recipe.

Urbani Italian White Truffle Oil, 3.34 ounces for $19.97 on Amazon

Made with actual truffles for a truly fantastic flavor.
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Sour Cream Mashed Potatoes

buttermilk mashed potatoes recipe

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You can also add sour cream for a bit of tang. This recipe does, and swaps heavy cream for whole milk, but still uses a full stick of butter. Get our Sour Cream Mashed Potatoes recipe.

Buttery Mashed Potatoes

buttery mashed potatoes recipe

Chowhound

Butter is the name of the game here too, but instead of cream or milk, we mix in warmed chicken broth. Make it veggie broth and use vegan butter if you don’t eat dairy. Get our Buttery Mashed Potatoes recipe.

Buttermilk Mashed Potatoes

non dairy vegan mashed potatoes

Chowhound

This recipe calls for russets, but Yukon Golds will be even better. It adds rich, tangy buttermilk to the usual butter and cream. It also calls for the buttermilk to be at room temp, but you can gently warm it instead if you want to make sure your mash stays hot for longer. Get our Buttermilk Mashed Potatoes recipe.

Mashed Red Potatoes

mashed red potatoes recipe

Chowhound

Yes, we said waxy potatoes tend to get gluey, but that’s mostly because they take longer to mash to a truly smooth texture. Therefore, this recipe intentionally leaves them a bit lumpy (and also leaves the skins on), but thanks to a stick of butter and plenty of heavy cream, they’re still creamy too. Parsley and chives freshen it up a bit. Get our Mashed Red Potatoes recipe.

Related Video: The Best Way to Reheat Mashed Potatoes



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Monday, November 4, 2019

How to Make Great Mashed Potatoes Without Butter or Cream

non dairy vegan mashed potatoes

Mashed potatoes are often loaded with milk, butter, and cream, and we’re not complaining. But for those who don’t eat dairy, there’s no need to miss out on super creamy mashed potatoes. Here are some of the best dairy-free and vegan mashed potato recipes and tips.

First off, it’s not just about what you mix into the potatoes—it also matters what type of potatoes you use, and how you mash them.

Step 1: Pick the Right Potatoes

For mashed potatoes, Yukon Golds will yield the smoothest, creamiest result, no matter what you’re mixing into them. They have a silkier, less fluffy (and less grainy) texture than the more common russets. Obviously, peeling them will also up the creaminess of your mash, but even if you like to leave the skins in, Yukon Golds are still the way to go. They also have a richer flavor that some describe as inherently buttery.

Yukon Gold potatoes

Foodcollection / Getty Images

Related Reading: Waxy vs Starchy Potatoes for Potato Salad

Step 2: Use the Right Tools

There are many varieties of potato mashers, but even the best designed won’t do the job quite as well as a potato ricer or food mill. If you’re after the smoothest, creamiest mash imaginable with no lumps in sight, invest in a ricer and you’ll never look back. Another bonus: You don’t have to peel your potatoes if you’re going to put them through a ricer, which will trap the skins in the basket.

Chef'n FreshForce Potato Ricer Press, $19.56 on Amazon

For the smoothest mashed potatoes ever.
Buy Now

You can also use an electric hand mixer, but it’s easier to over-whip and end up with gluey potatoes that way.

Step 3: Add the Right (Non-Dairy) Ingredients

If you’re vegan, you can achieve creamy mashed potatoes with olive oil, Earth Balance or another vegan butter substitute, and a splash of non-dairy milk or coconut milk in place of the usual butter and cream.

But you can also mix in soft, luxurious roasted garlic or caramelized onions, which not only add tons of flavor but further boost the creamy texture.

how to caramelize onions

Chowhound

Another non-dairy option is to cook your potatoes in stock instead of water, and use more stock instead of cream when whipping them. Homemade stock is ideal for best flavor, but a good store-bought brand will also work. Make it veggie if you’re vegan, or try chicken stock if it’s just dairy you don’t eat.

As when cooking pasta, you can reserve a bit of the starchy potato cooking water (or starchy stock!) to mix in too. (Many Chowhounds are fans of this method for their non dairy mashed potatoes.)

Now you know enough to whip up your own batch of creamy mashed potatoes without dairy, but if you prefer to follow specific recipes, try one of these:

The Best Damn Vegan Mashed Potatoes

Yukon Golds get mashed with roasted garlic and vegan butter in this version of dairy-free mashed potatoes. Get the The Best Damn Vegan Mashed Potatoes recipe.

Olive Oil Mashed Potatoes

This rendition uses red-skinned potatoes, but you can use Yukon Golds here too. Vegetable broth and extra-virgin olive oil combine to make them extra creamy. Get the Olive Oil Mashed Potatoes recipe.

Buttermilk Vegan Mashed Potatoes

This vegan buttermilk mashed potato recipe uses a bit of apple cider vinegar for the tang and coconut milk for the creaminess of actual buttermilk. (You can also try coconut milk in conjunction with vegan butter as in this Coconut Milk Mashed Potatoes recipe.) Get the Buttermilk Vegan Mashed Potatoes recipe.



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A 15-Minute Chicken and Cashew Dish That’s Faster (& Tastier!) Than Takeout

Everyone invariably has their favorite Chinese takeout spot. After all, ordering takeout has become something of a ritual: The white, squat boxes of noodles, fresh out of the wok, and fluffy white rice, the wooden chopsticks and small sacks of crisped-up wontons. But while placing an order for takeout can be a beloved weekly tradition, there’s a certain warmth and comfort to actually making those recipes yourself. And it couldn’t be easier, thanks to Kwoklyn Wan.

The English chef is all about making Chinese takeout a practice that can be recreated at home. His “Chinese Takeout Cookbook” is an ode to that mindset. Having grown up in his father’s Cantonese restaurant in Leicester, England, he’s long been introduced to a wealth of Chinese food recipes. This cookbook highlights an assortment of dishes you’ve probably ordered for yourself at home, from hot and sour tofu to shrimp-studded fried rice. From now on, you’ll be eating a lot of Chinese takeout—but instead of ordering it, you’ll be the chef making it.

In Kwoklyn’s cookbook, he shares his family’s multi-generational story of working with Chinese food; below, you’ll find an excerpt from the book, along with a recipe for chicken and cashew nuts, which will be ready faster than your local delivery person can bike to your house.

This recipe in particular feels like it’s arrived directly from your local establishment, minus the excessive wait time. It comes together in under 15 minutes, allowing you to work with mostly pantry staples: a heaping of crushed garlic, a splash of soy sauce, and a mountain of chopped onions and carrots. As the cooking comes to a close, you’ll quickly notice the divergence of textures: soft, seared chicken and baby corn juxtaposed with crunchy cashew nuts, spooned over a pile or noodles or scoop of white rice. So grab your wok and hang up the phone: Tonight it’s all about homemade Chinese takeout.

Chinese Takeout Cookbook, $17.49 on Amazon

Buy Now

Excerpted with permission from “Chinese Takeout Cookbook” by Kwoklyn Wan

“Man who stands on hill with mouth open will wait a long time for roast duck to drop in.”

Chinese food has long been a favourite weekend treat, with entire families ritualistically ordering their favourite dishes from their local Chinese every Friday night. It could quite easily be the 11th commandment: “Thou shalt have Chinese every Friday!”

This cookbook isn’t my interpretation of what I think Chinese food should taste like—this book is the holy grail of Chinese takeout (and restaurant) trade-secret recipes. Everyone has a favourite dish and this book will help you to re-create those dishes step-by-step with ease and simplicity.

Related Reading: Homemade Chinese Food Is Easy with These Essential Chinese Cooking Tools

I literally grew up in the kitchens of Chinese restaurants. Unlike other children on my estate, my playground was the kitchen store room and, when it was closed, under the tables in my dad’s Cantonese restaurant. I’m sure if you cut me in half it would say “10 minutes” through the middle (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would take to arrive.

Most classic Chinese recipes cook in minutes, therefore there is some preparation to be done before we get our kwok (I mean wok!) on. Careful chopping is a must as you need to ensure that all meat and vegetables are cut uniformly, so everything can cook evenly. Seasoning and sauces also need to be pre-measured because as soon as you fire up that wok, it’s all hands on deck and go, go, go! Well, for 5 minutes at least. Then it’s back to the calm and you can savour the smells of the aromatics as they fill you kitchen before you sit down to eat. Grandad, like many Chinese back in the 1950s, opted to migrate to the UK, a journey that took a month by boat, and on arrival he headed to the Midlands where he settled in Leicester. In 1962 Grandad opened Leicester’s first Chinese restaurant (a chop suey house). Chinese ingredients were very hard to come by, so the menu mainly consisted of British dishes like steak and roast chicken with a few beansprouts or chop suey vegetables thrown in. The restaurant was very popular and was even visited by the Beatles when they played in Leicester in 1964.

Dad managed the restaurant for the family until 1978 when he opened his own restaurant, The Bamboo House, Leicster’s very first Cantonese Restaurant. He sourced two amazing chefs from London and the business took off with a BOOM.

Related Reading: Why Chinese Five Spice Puts Pumpkin Spice to Shame

As you can imagine, it was hard work and took up most of my parents’ time, so in 1983 they bought a restaurant on Fosse Road North in Leicester, which he named The Panda, with living accommodation above; this allowed them to spend more time with us, “The Wan Children.” Little did I know at the time, but this would be the start of my career as a chef. Every weekend and sometimes midweek I would be in the kitchen helping, washing up, peeling prawns or chopping vegetables. It was our way of life and fueled my obsessed with food.

Photo courtesy of Sam Folan

Dad liked that the restaurant was family-run and would often parade us around in front of the diners. There were even times when we sang carols at the tables to regular customers (much to my horror now). At 16, I left school and assumed my role as a full-time chef at The Panda. My days were spent preparing ingredients for the night ahead and in the evenings I created amazing Cantonese and Szechuan dishes. Business was booming; we even made it into The Good Food Guide, where we stayed for several years.

Over the years I’ve run a full-time Kung Fu school, presented a huge martial arts and fitness show, opened a truckers’ cafe, a Taiwanese bubble tea store and a Hong Kong street food bar, yet, despite my many varied business activities over the years, cooking has always remained at the heart of my DNA. It’s as natural as breathing and I cannot remember a time when I couldn’t cook. I feel so lucky to have been able to share my knowledge in a myriad of magazines and newspapers, on the radio, at live events and even on TV, and now via the pages of this book—the ultimate guide to re-creating your favourite Chinese takeout and Cantonese restaurant dishes at home!

Related Reading: Best New Regional & Cultural Cookbooks for Fall 2019

Chinese cooking is frantic and it can feel like a workout as everything happens all at the same time, but with a little bit of TLC and forward planning you’ll be tossing your wok like a pro and creating amazing dishes. In the time it takes to dial the number and order your favourite meal, you could be sitting at the table delving into rich aromatic soups, munching on crispy fried delights and shovelling down the tastiest chow mein dish you’ve ever eaten, all cooked by your own fair hands.

Now less of the chit-chat; get your (K)wok on and enjoy!

Chicken and Cashew Nuts Recipe

When cooking Chinese food, it’s always important to think about the flavours and textures of the ingredients. Juicy chicken combined with succulent baby corn and salty, crunchy cashew nuts come together beautifully in this dish.

Chicken and Cashew Nuts

Prep Time: 5 minutesCook Time: 7 minutesServes: 2
Ingredients
  • 1 tbsp groundnut oil
  • 3 garlic cloves, crushed
  • ½ tsp finely chopped fresh ginger
  • 2 chicken breast fillets, sliced
  • 1 onion, roughly chopped
  • 1 carrot, finely diced
  • 40g (¼ cup) tinned water chestnuts, sliced into bite-sized discs
  • 30g (¼ cup) tinned bamboo shoots
  • 3 baby corn cobs, cut into bite-sized pieces
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 80ml (1⁄3 cup) chicken stock
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
  • 30g (1oz) salted, roasted cashew nuts
  • 1 tsp sesame oil
Instructions
  1. Place a wok over a medium–high heat, add the groundnut oil, garlic and ginger and fry for about 30 seconds, until fragrant.
  2. Add the chicken and stir-fry for 2 minutes. Add the onion, carrot, water chestnuts, bamboo shoots and baby corn and stir-fry for a further 2 minutes.
  3. Spoon in the oyster sauce and soy sauce, pour in the stock and add the salt and pepper. Stir well, bring to the boil and then turn down to simmer for 2 minutes.
  4. Pour in the cornflour mixture to thicken the sauce, stirring as you do, then remove from the heat, add the cashew nuts and sesame oil and mix well. Transfer to a serving dish and enjoy.


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Salmonella Outbreak: Here’s What We Know

Here’s what we know about the recent salmonella outbreak connected to ground beef, reported in several states across the country. 

At least eight people have been hospitalized and one person is dead following the latest outbreak of Salmonella Dublin linked to ground beef, the Centers for Disease Control and Prevention reported last Friday. 

As of this writing, it is not yet known which brands of meat are contaminated. According to the CDC report, those who were infected reported that they had consumed a slew of brands of beef, which had been bought at different locations spread out across California, Colorado, Iowa, Kansas, Texas, and Oklahoma. 

Salmonella Dublin is a bacterial disease that, left untreated, can cause pneumonia, diarrhea, and reproductive complications. While it’s not as frequently seen as other strains of salmonella, it’s equally concerning, as the CDC explains antibiotics occasionally do not work to treat it.

Related Reading: Salmonella & Foodborne Illnesses Are Spiking: Here’s How to Protect Yourself

The most prominent symptoms derived from a Salmonella infection include stomach cramps, fever, and diarrhea, which typically set in 12-72 hours after coming in contact with the bacteria. Children and adults over 65 years of age are at the most risk for developing severe complications.

Although the CDC is not encouraging people to stop consuming ground beef altogether, the Center is urging everyone to eliminate eating raw or undercooked beef for the time being. If you continue eating ground beef, make sure the internal temperature of the cooked ground beef reaches 160°F, to wash your hands with soap and water after handling raw meat, and to place all ground beef in the fridge or freezer after it’s purchased. 



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Chowhound Gift Guide 2019: Better-Than-Homemade Goodies That Can Be Delivered to Your Door

Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever, and that’s a good thing this holiday season.

It seemed like a great idea at first: Desserts are a must on the holiday table so why not bake a couple from scratch? But you still have to run out and do some last minute shopping. And you’re definitely going to hit the grocery store a few more times (it doesn’t help that your nephew decided to go full keto recently). Oh, and now the oven is acting up.

Sometimes it’s best to play it safe and let someone else handle the heavy lifting. We’ve rounded up a bunch of sweet standouts that can be ordered directly to your door. It’s pie season, so we’ve included of several of those as well as cake, cookies, and a non-baked ice cream addition because when it comes to dessert, the more the merrier.

Vanilla Salted Caramel Cake by Ovenly, $79 from Goldbelly

Goldbelly

This article is intended to bring some relief to the holiday dining and/or gift giving process, but let’s be honest, trying to decide which incredible dessert to order from Ovenly can be stress-inducing. The New York-based bakery has a number of delicious options including not-quite-classic “secretly vegan” Salted Chocolate Chip Cookies and a Black Bottom Pecan Pie that is pure decadence. But it’s the Vanilla Salted Caramel Cake that, well, just might take the cake. The key is a double dose of caramel, whipped into the buttercream and drizzled on top that makes this sweet treat an absolute showstopper. Buy Now

Savannah’s Southern Pecan Pie by Savannah’s Candy Kitchen, 2 for $79.95

Savannah’s Candy Kitchen

You certainly can’t go wrong with serving up a slice of Southern hospitality. This particular pecan pie features a delightfully gooey center and is topped, of course, with a crunchy layer of homegrown Georgia pecans.  Buy Now

S’mores Pie by Butter & Scotch, $42

Butter & Scotch

This New York bar and bakery had an instant hit when it introduced its Instagram-worthy S’mores Pie. A graham cracker crust and creamy chocolate filling provide the foundation to a roasty, toasty marshmallow topping that is oh so addictive.Buy Now

Fall Cookie Set by Southern Sugar Bakery, $48

Southern Sugar Bakery

Straight out of North Carolina, this autumnal assortment from Southern Sugar Bakery are mini works of edible art. Along with fall colored leaves, the collection includes plaque cookies with the message “Happy Fall Y’all” to help reinforce that these were indeed baked in the south. Buy Now

Milk Bar Pie by Milk Bar, $46

Milk Bar Crack Pie mail order

Milk Bar

The dessert formerly known as Crack Pie is the signature offering from Christina Tosi’s Milk Bar and for good reason. This sinfully sweet and salty creation is housed in an oat cookie crust and finished off with a light dusting of powdered sugar. It’s sure to be a crowd pleaser at your holiday gathering provided there aren’t any dentists at the table.Buy Now

Cocoa Chanel Chess Pie by Muddy’s Bake Shop, $39 from Goldbelly

Muddy's chocolate chess pie

Goldbelly

You’ll be all shook up over this signature offering from what many consider to be the best bakery in Memphis. Chess pie is a no-frills custard-based staple of the south, but Muddy’s presents an elevated take on this classic. The ultra-rich, fudgy filling and flaky, all-butter crust simply can’t be beat.  Buy Now

Maple Wicked Whoopie by Wicked Whoopies, 12 for $30

Wicked Whoopies

Amy Bouchard has been making whoopie pies for over two decades. In fact, her company Wicked Whoopies has produced over 30 million of the beloved hand-held delight. Wicked’s pies come in a variety of flavors but their maple version featuring rounds of syrup-infused cake filled with fluffy cream is a favorite for the holidays.  Buy Now

Kermit’s Key Lime Pie by Kermit’s Key West Key Lime Shoppe, $38.95

Kermit’s Key West Key Lime Shoppe

Kermit’s Key Lime Pie is the best in Key West, or anywhere else for that matter. Local key limes are the key (oh, dad puns!) to a bright, tart filling that complements the pie’s signature graham cracker crust. A ring of whipped cream offers just the right touch of sweetness.  Buy Now

Dutch Apple by Julian Pie Company, $20.95

Julian Pie

The Smothers Family knows a thing or two about apple pie. Not only do they continue to run the Julian Pie Company, the Southern California institution which they founded over 32 years ago, they even bought their own apple orchard. Not surprisingly, apples find their way into nearly all of the bakery’s pies, but the Dutch version, which features a crunchy crumb topping, is a standout.  Buy Now

November Assortment by Stuffed Cookies, $22

Stuffed Cookies

You’ll certainly be stuffed after eating these quarter pound plus cookies jam packed with bonus treats. Including combos like Pumpkin Spice Cheesecake with gingersnap and cinnamon graham cracker crumble, Spiced Apple Pie with cider caramel, Sweet Potato with a pecan streusel, and Oreo Bday Cake with fall sprinkles, this seasonal 4-pack is a smorgasbord of fall flavors. Buy Now

Deep Dish Pumpkin Pie by Harry and David, $49.99

Harry and David deep dish pumpkin pie

Harry and David

An extra-thick layer of creamy pumpkin pie filling is topped off with fluffy whipped cream. It’s a classic, but even more of it than usual, and there’s nothing wrong with that. You can also order a gluten-free pumpkin pie, though it’s not deep dish.Buy Now 

 Sugar Cream “Hoosier Sugar Pie” by My Sugar Pie, $28

My Sugar Pie

If you’re not familiar with the Hoosier Pie, it might just be the best thing to come out of Indiana aside from Larry Bird and David Letterman. It doesn’t get much better than My Sugar Pie’s version which keeps things traditional with the trinity of butter, sugar, and cream. It’s the kind of slice that after taking one bite you’ll be asking, “Where have you been all my life?”  Buy Now

Pumpkin & Cookies Mochi Ice Cream by Mochidoki, 4 for $10

Mochidoki

Though not technically a baked good, Mochidoki’s ice cream stuffed rice cakes are sure to provide a sweet end to any holiday meal. Flavors run the gamut from Black Honey Walnut to Vegan Lychee, but if you want a taste of the holidays, Pumpkin & Cookies can’t be beat. This seasonal mochi features pumpkin spice ice cream studded with chocolate and vanilla creme cookies for the ultimate two-bite dessert.  For now, shipping is only available around the eastern United States so cross your fingers and make sure your state is on the list. Buy Now

For more great gift ideas, see our Gourmet Food and Drink Gift Guide, and our Best Kitchen Gadgets, Tools, and Appliances Gift Guide.

Related Video: How to Make the World’s Fastest Pumpkin Pie



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Easiest Turkey Brine

This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.

Continue reading "Easiest Turkey Brine" »



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Make Ahead Thanksgiving Recipes Make Things Way Less Stressful

Make ahead Thanksgiving recipes (what you can make ahead for Friendsgiving and freeze)

To make things as stress-free as possible, here’s a guide to Thanksgiving recipes that can be made ahead and frozen until the big day.

Cooking Thanksgiving (or Friendsgiving) dinner can be stressful even for the most enthusiastic home chefs, but planning ahead is a key part of making it easier and more enjoyable. Writing a detailed menu plan and a timetable helps a lot, but so does actually making things in advance—sometimes even far enough in advance that you can freeze them. If that sounds like a godsend, see everything you can make ahead of time (and when to do it), plus how to store it, and how to thaw it (or not).

Really, almost everything but the bird is fair game for making far enough in advance to freeze it. And what you’re better off not freezing, you can at least refrigerate a few days before the big dinner. (That does include the turkey, although we still don’t recommend it, as it tastes and looks its best by far when freshly cooked!) Since you’ll have knocked out so much else ahead of time, it won’t be a big deal to tend to the bird over the course of several relatively relaxed hours, anyway.

Related Reading: Kitchen Tools That Make Thanksgiving Dinner Easier

Tips for Making Things Ahead

  • For the things you can stash in the freezer, you can often freeze them in disposable aluminum pans that can go straight into the oven for cooking or reheating (and if you want, you can always transfer them to prettier vessels later).

Fancy Panz To-Go Casserole Carrier Set, 2 for $40 on Food52

Or just pop the aluminum pans in these plastic covers, perfect for potlucks.
Buy Now

Related Reading: The Best Products to Transport Your Thanksgiving Food to the Party

  • Always let everything cool completely before wrapping it up or bagging it. For casseroles, once cool, press a layer of plastic wrap against the surface, then cover the dish with heavy duty aluminum foil. Before reheating, be sure to remove the plastic.
  • And whether you’re covering things in foil or storing them in Ziploc bags, use a marker to write all the relevant info right on the package, including what’s inside, when it was put in the freezer, how long it’s good to stay there, and the reheating instructions.

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Thanksgiving Recipes You Can Make Ahead of Time

Stuffing

Make ahead: One to two weeks.

Freeze: Tightly covered in heavy-duty foil.

Thaw: Don’t! Bake it straight from frozen until it reaches an internal temperature of 165°F.

Classic Apple Sage Stuffing

Chowhound

You can prepare any stuffing recipe you like up to a week or two ahead of time. Complete all the steps up until the final one of baking it, then freeze it (uncooked) and, per the USDA’s recommendation, bake it straight from frozen until it reaches an internal temperature of 165°F. As it’s cooking, if it seems drier than when you assembled it, you can ladle some extra stock and dot a bit of butter over top. Get our Apple Sage Stuffing recipe.

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Mashed Potatoes

Make ahead: Preferably no more than a couple days, but up to a few weeks if necessary.

Freeze: Flat in Ziploc bags with the air pressed out, if you must.

Thaw: In a bowl or other container, in short bursts in the microwave, stirring regularly; if too thin, stir in a bit of cream cheese to make thicker and creamier (according to The Yummy Life, this is less likely if you use Yukon Gold potatoes).

Make Ahead Mashed Potatoes

Chowhound

You can freeze these, but they’ll never be as good as freshly made. However, if you’ll be short on stove space or will need to transport your taters, your best bet is to make them and refrigerate them for up to a couple days, then reheat them gently (in a hot water bath if possible), and add a bit more butter and cream at the end, as well as more salt and pepper if they’ve lost a little spark. If you must freeze them first, pack them into zip-top freezer bags, squeeze out all the air, and press them as flat as possible before stashing them in the freezer. Get our Basic Mashed Potatoes recipe.

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Gravy

Make ahead: Up to three months.

Freeze: In Ziploc bags with all the air pressed out (lay them flat when placing in the freezer to maximize space).

Thaw: In the refrigerator overnight; rewarm over low heat just before serving, whisking once or twice to make sure it’s smooth.

Make Ahead Turkey Gravy

Chowhound

Even if your turkey comes out perfectly moist, running out of gravy is a cardinal sin—so it’s a great idea to make an extra batch ahead of time. The only caveat is that gravies with cream or milk in them won’t freeze well (rather, they’ll get grainy and separate as they thaw), but even they can be refrigerated for a few days before reheating as the turkey rests. Otherwise, buy some spare turkey parts and make gravy well in advance. You can still make more with the pan drippings on the day of, because seriously, you can never have too much. Get our Make-Ahead Turkey Gravy recipe.

Cranberry Sauce

Make ahead: Up to one month.

Freeze: In tightly sealed Ziploc bags with all the air pressed out, or other airtight, freezer-safe containers.

Thaw: Overnight in the refrigerator.

Make Ahead Cranberry Sauce

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Homemade cranberry sauce is as delicious as it is easy to make, but if you want to get it out of the way ahead of time, you can! (Of course, you can also just go with the canned kind—we certainly won’t judge.) Get our Easy Cranberry Sauce recipe.

Dinner Rolls

Make ahead: Up to one month (either raw or baked).

Freeze: In tightly sealed Ziploc bags (unbaked rolls should be frozen on baking sheets first; baked rolls should be thoroughly cooled).

Thaw: In the fridge overnight or on the counter for an hour or so before rewarming in the oven (for already-baked rolls); or on a baking sheet on the counter for one to two hours until thawed and risen before baking as directed (for raw rolls).

Make Ahead Parker House Rolls

Chowhound

Stale bread is sad (unless it’s getting turned into stuffing), but if you want to make or buy rolls ahead of time, you can freeze them, either fully baked or still raw. If you bake the rolls before freezing, make sure to let them cool completely before putting them in Ziploc bags. For unbaked rolls, freeze them on a baking sheet first before transferring them to bags. Get our Parker House Rolls recipe.

Green Bean Casserole

Make ahead: Up to two weeks, without the topping.

Freeze: Tightly covered in heavy duty foil, or in Ziploc bags with the air pressed out.

Thaw: No need; reheat from frozen (at 350°F) in a casserole dish, and add the topping after about an hour, then continue cooking another 10-15 minutes.

Green Bean Casserole

Chowhound

This is probably best when freshly made, but if you want to get it done ahead of time, it too can be frozen—as long as you let it cool completely before freezing it, and leave the bread crumbs or crispy onions off until reheating (otherwise they’ll be soggy). Use fresh green beans too, so they retain more of their texture and don’t turn to mush. Get our Green Bean Casserole recipe.

Sweet Potato Casserole (or Candied Yams)

Make ahead: Up to two weeks, without toppings of any kind.

Freeze: Tightly covered with heavy duty foil.

Thaw: No need; reheat from frozen in a 350°F oven for about an hour before adding any toppings and baking for 10 to 15 minutes longer.

Make Ahead Sweet Potato Casserole

Chowhound

This holiday classic can also be made ahead, but again, leave off the toppings—whether that’s marshmallows, bread crumbs, or nuts for you—until it’s nearly finished reheating on the day of. Get our Sweet Potato Casserole recipe.

Other Vegetable Sides

Make ahead: From one to five days, if need be, though fresh is best.

Freeze: We don’t recommend it.

Thaw: n/a

Roasted Brussels Sprouts with Almonds and Pecorino

Chowhound

You’ll want to skip freezing roasted or sauteed vegetables, since they’re apt to turn mushy when thawed and reheated. If you really need to make them ahead, one or two days is ideal, but up to about a week is okay. Reheat them in the oven at a lower temperature (and toss with any extra ingredients like cooked bacon, toasted nuts, or cheese once they’re warm). Whether you’re roasting, steaming, or sauteeing vegetables, you can definitely prep them a day or two ahead (wash, dry, trim, and cut, then store in an airtight container in the fridge) so you can start cooking right away when you need to; that’s probably the best balance of convenience and quality of the end result. Get our Roasted Brussels Sprouts with Almonds and Pecorino recipe.

Mac and Cheese

Make ahead: Up to two months, without breadcrumbs or other toppings.

Freeze: In a freezer- and oven-safe casserole dish or heavy duty foil pan, tightly covered in heavy duty aluminum.

Thaw: No need; pop it into a 350°F oven for about an hour before adding any toppings and baking another 15 or so minutes.

classic mac and cheese

Chowhound

Mac and cheese may not be a part of your standard Thanksgiving spread, but it shows up on lots of tables in the south, and is an obvious addition to any Friendsgiving table, since it’s so comforting and pretty universally beloved. And it can totally be made ahead! Just leave off any crisp toppings until it’s almost done reheating. Get our Classic Macaroni and Cheese recipe.

Pumpkin Pie

Make ahead: Up to one month.

Freeze: In an aluminum pan, well wrapped in plastic (the whole dish, not just the surface) with a layer of foil over top.

Thaw: In the fridge overnight.

make ahead pumpkin pie

Chowhound

Pumpkin pie can also be made ahead and frozen, although it’s at risk of becoming a little watery as it thaws—but far less so if you let it thaw in the fridge overnight. If you don’t want to chance it, you can at least make and bake the crust ahead of time and freeze it (when you’re ready to bake, pour the filling into the frozen shell and bake as directed, knowing it may take a bit longer). Or, go with a pumpkin cheesecake (follow the same freezing and thawing instructions below in that case), or a pumpkin pie that’s meant to be served frozen. Get our Classic Pumpkin Pie recipe.

Pecan Pie

Make ahead: Up to one month.

Freeze: In an aluminum pan, well wrapped in plastic (the whole dish, not just the surface) with a layer of foil over top.

Thaw: In the refrigerator overnight.

Make Ahead Pecan Pie

Chowhound

If you prefer pecan pie—or need to have both varieties for the occasion—it’s an even better candidate for baking ahead of time and freezing. Get John Thorne’s Best-Ever Pecan Pie recipe.

Whipped Cream

Make ahead: Up to 3 days.

Freeze: Save freezing for any leftovers; otherwise, just refrigerate, covered in plastic wrap.

Thaw: Frozen dollops of leftover whipped cream should thaw in 15 minutes or so.

Make Ahead Whipped Cream

Chowhound

This is another item that you can technically freeze, although the best method is to pipe or dollop small mounds onto parchment or wax paper and freeze them on a baking sheet before popping the puffs into a tightly sealed bag—so it’s probably best suited to storing leftover whipped cream for a short while (you’ll have the perfect thing to top off a mug of hot cocoa). That said, you can make a full batch of stabilized whipped cream a few days ahead and store it in the fridge—still better than breaking out the spray can. Get our Make-Ahead Whipped Cream recipe.

For more great tips, tricks, and hacks, see our Ultimate Guide to Thanksgiving and our Ultimate Guide to Friendsgiving.



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