Is there anyone else out there who can not believe that Thanksgiving is in mere days? I still sort of can’t believe it. I’ve managed to move past my shock and this week I’ve got a few Thanksgiving recipes for you all – they are traditional sides with little twists.
I hope I don’t upset anyone by saying this, but I’ve never been a huge fan of mashed potatoes. They are all right, but I’d much rather my potatoes fried in duck fat. And even though I’m not really a fan – we thought that having a mashed potato bar at our wedding would be super fun! There were a few varieties of mashed potatoes, with toppings like pancetta, lobster and creme fraiche, which make mashed potatoes sound so much better – I heard it was good!
My husband on the other hand loves potatoes of any kind (he’s a real Midwestern boy) and I love him so I tried to figure out a way to compromise. I hear that is what marriage is all about.
So I proceeded to think about the things that I love (selfishly) and if they could possibly pair with mashed potatoes. Coconut milk and curry; wasabi and bok choy; neither of which seemed appropriate for Thanksgiving, especially since I realize there are a lot of Thanksgiving purists out there.
And then I thought about my beloved cured pork and cheese. And I thought that garlic mashed potatoes topped with crispy proscuitto and parmesan cheese would make everyone happy.