Start the Garlic Smashed Potato, with... potato! not just any, but, Red Bliss. I slice the Red Bliss potato (Last of my home grown), into even sized pieces. I also had some small Purple Potato, and a few tiny Yukon Gold potato. Tossed them into the water, too.
Once the potato is fork soft (Stick a fork in, and potato should slide right off) then, drain the water off. To the potato, I add butter, sea salt, sour cream and some Lactaid (Lactose Free Milk). Normally, I add Greek Yogurt, but, I was out today. Mash it all together. Add more butter, on top.
The thing is, Garlic Smashed Potato is NOT all there is, in the world. There's also that Thanksgiving Favorite, Sweet Potato (Yams)! I sliced small cuts into the Yams, and into the oven they go. These Yams were about 3 or 4 large Fist-sized EACH!
When they were done, I sliced them into 4 quarters... and still there was enough for a few each per person who wanted some.
Part One, the Gravy.
In the pan that the Turkey was cooked, first thing, tilt the pan and with a spoon, decant off the fat into a jar. It's important to try and remove as much fat as can.
Next up, in a separate pan, I build a Roux. 1 part butter, to 2 parts flour. Over low heat, stir constantly, and keep the roux moving. I stir until the mix starts to get brown. the more time over heat, the deeper the colour gets. Next, I put the big Turkey pan with drippings, over the burners on low heat. Slowly add in the smooth rich Roux. The key here, is low heat, and keep stirring. Use a spoon to scrape the bottom of the drippings pan to get the good stuff mixed into the Gravy.
I LOVE Gravy!
I believe this with my heart.
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Here's a quick RECAP post about Last Year's Garden
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To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
