Shirley's Thanksgiving Meal

This year is very different from our normal Thanksgiving celebration. Usually we have celebrated at my parents’ house. The pandemic numbers are very high in our state and our county has especially high numbers right now. Groups getting together inside are discouraged. Therefore, I thought it would be fun to revisit the menu of meals in the past. My Mom started out making everything. Thanksgiving foods usually are turkey, sweet and mashed potatoes, dressing, vegetables such as cauliflower, green beans and brussel sprouts, cranberries, pies such as pumpkin and pecan, a jello salad and Hawaiian rolls. Lately the turkeys have been turkey breasts which are easier to handle and please the crowd since only a few people like dark meat. Shirley’s recipe for mashed potatoes is especially well loved. Lately, all of us bring something, including grandson James and his wife Betsy making the mashed potatoes. In 2010, this is what Shirley said about the meal: “I usually like a 16 pound turkey. It is really big but I can handle it. It fits in the roaster and is not as heavy. Years ago I would buy 18 pounders but that’s a big turkey. I’ll have mashed potatoes, turkey, dressing, cranberries, sweet potatoes. I might make a JellO salad. I went to the store to get the vegetables. The cauliflower was $3.00 and I need more than one broccoli. It is over a dollar a pound for green beans. Don’t get them too early otherwise they start getting brown. I will make a little more than half of a ten pound bag of potatoes. I’m probably peeling which your Dad used to do. Who’s mashing? Marissa wants to stay over to put the table cloth on and help set the table so she can help.” Here is my Mom’s recipe for mashed potatoes: Potatoes (five pounds) Margarine (one stick) Sour cream (half cup) Milk (a little) Peel five pounds of potatoes and cut into medium chunks and put in a large pan with approximately one teaspoon of salt. Bring to a boil and cook until tender, 30 minutes or less. Drain well so there is no water on the bottom. Use an old fashioned potato masher to mash. Put in the margarine and sour cream and continue to mash. Add a little milk to thin it as you go along. Put them in a crock pot to keep them warm.