Squash is a vegetable that Alex and I love…Sophie not so much. She does like bacon though, and helping make our Bacon Sage Squash Bites. They’re a great pre-dinner appetizer while your guests are waiting for the main course.
This week Alex, Sophia and I share our recipe for Pumpkin Pie Pudding. Although Pumpkin Pie itself is more traditional, we like things a little non-traditional.
Who doesn’t love mashed potatoes? Well, I’m sure there are some people…actually Alex is pretty picky about his mashed potatoes–they have to be smooth, no lumps, or he won’t eat ‘em. Anyway, all of us love these and they’re easy enough that we can all make them together. They also go great with our Thankgiving turkey meatballs–Enjoy!
Don’t miss an episode either–sign up for our weekly email, PLUS, you’ll get 6 days filled with menu planning ideas that your family can cook together (all for FREE)!
Just like the turkey, mashed potatoes, are a Thanksgiving meal staple in our home (and many homes I guess). But, because my kids are not always with me on Thanksgiving day, we sometimes don’t do the whole turkey, stuffing and cranberries thing; we’ll simplify the meal. This means creamy, garlicky spuds, turkey meatballs and our delicious Pumpkin Cream Cheese Pie.
This is our recipe for the smoothest, butteriest, garlic mashed potatoes around. And, they can easily be made family cooking style–bonding while peeling potatoes is something the kids will always remember.
Alex and Sophie LOVE this recipe–both the eating and making it parts–we hope you will too!
And, if you’re looking for easy recipes kids can cook with you for some quality family time, make sure to sign up for weekly update!
And, make sure to drop by on Saturday for our first Thanksgiving episode
Happy Thanksgiving Time!
P.S. If you’d like to see Alex and Soph demonstrate this recipe, check it out on Two Kids Cooking TV!
5 Idaho Potatoes (I generally say 1 potato per person)
Whole Milk
1 to 3 minced Garlic Cloves
Butter
Salt and Pepper
Instructions
Peel the potatoes and cut them into about 3 inch evenly sized chunks. Place them in a sauce pan and pour enough of the whole milk over them to cover them. Add the minced garlic cloves to the milk and potatoes along with some salt (to your preference). Bring to a simmer over medium heat until potatoes are cooked through (about 15 to 20 minutes).
When the potatoes are soft, strain them milk off into another container and save. Then rice the potatoes into a bowl. Ricing is not necessary, simply mashing them works as well, but they won't be as smooth.
Mix enough of the reserved milk left-over from cooking to get to the consistency you like, long with a few tablespoons of butter and salt and pepper to taste.