Thanksgiving this year is going to be kind of quiet. We’re not inviting over all of the other families we know who don’t have family nearby. We’re not driving over the river and through the woods. We’re just going to keep it simple: my sister, my brother, a couple of friends, and us. And my grandmother, who died 8 years ago.
I’m not really sure what everyone else is bringing, but Grandma is providing the potatoes. Or at least the recipe. I know that when I take a bite of them, she’ll be sitting on the couch in the other room, holding her plate in her hand while she and Grandpa eat their meal together, just as they did whenever my family visited them. Yep, it’s another one of those nostalgic recipes that makes me hungry for my childhood and road trips and Grandma’s smiling face in the kitchen window with dinner ready.
This is one of my favorite dishes she made. It’s quite simple. Nothing fancy. Just good down-home cooking. I hope you like it.
Grandma Blackhurst’s Mixed Veggie Mash
3 medium baking potatoes, peeled and cut into 1 inch pieces
2 large carrots, peeled and cut into 1/2 inch squares
1 head broccoli, broken into florets, stems peeled and cut into 1 inch pieces
1 medium yellow onion, coarsely chopped
1/2-1 cup water
6 T. butter, cut into pieces
2-4 T. heavy cream
salt and pepper
Combine potatoes, carrots, broccoli, and onion in a 4-5 quart pot. Add 1/2 cup water and bring to a boil. Cover, reduce heat, and let simmer until the veggies are tender, 20-25 minutes. Check occasionally to make sure the water hasn’t completely evaporated and add more water if necessary. Remove from heat and drain any excess water. Add butter and mash with a potato masher or whip with a hand mixer until vegetables are mashed but still lumpy. Place over low heat and gradually add the cream until vegetables are moist but not runny. Season with salt and pepper to taste.