Thanksgiving Prep with Chef Ken Daniels- Epi-3762

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We are in that time of year where all eyes turn toward the holiday season. The big kick off of course is always Thanksgiving. A time when family and friends gather around the table to feast and spend time together. Yet it can be stressful. Dry turkey, burnt sides and people showing up too early or too late.

Well we can’t do much to alter your families on time ethics but we can absolutely help with the food. From apps, to main course to deserts and drinks, we cover it all today. Don’t miss this one, next week the big day comes so you have plenty of time to use our tips and techniques to up your game this year.

Join Us Today to Discuss…

Ways to make the perfect turkey, yes ways, more than one
Choosing between a wet or a dry brine, both are great but which is best for you
Keeping food warm for your guests without drying out or over cooking it
Appetizers to keep guests happy and out of the fricken kitchen
Some options for stuffing beyond dump and pour
Potatoes, mashed, roasted and other options
Real cranberry sauce, so simple, no stupid can molded jello
Other sides you can make
Deserts beyond pumpkin or apple pie with Cool Whip
Beverage idea including wines, spirits and kid friendly options as well
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Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

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Andre

4 months ago

Is there a link to Ken’s recipes? His mashed potato recipe sounds amazing!

John Mclellan

Agreed! I’d LOVE to try making those potatoes!

Reply to John Mclellan

This is what ChatGPT came up with:

Whipped Cream + Cheese Mashed Potatoes (Inspired by Chef Ken Daniels)Ingredients (serves ~4-6)

2 lb (?900 g) Yukon Gold or Russet potatoes, peeled and evenly cut.
Salt (for boiling water) + about ½ tsp to start.
4 Tbsp (½ stick) unsalted butter, diced into small cubes.
1¼ cups heavy whipping cream (cold).
~1 cup shredded cheese (see Notes for options).
Freshly ground black pepper.
Optional: 2 Tbsp sour cream or crème fraîche (for tang).
Optional: Chives or green onions, finely chopped (for finish).

Method

Place the potatoes in a large pot, cover with cold water by about 1?, add ~1 tsp salt. Bring to a boil, then reduce to a simmer until fork-tender (~15-20 min).
Drain thoroughly, return potatoes to hot pot for ~1-2 minutes over low heat (to dry off excess water).
While the potatoes are hot, add the butter and mash (with a potato ricer or masher) until smooth but not gluey. If using sour cream/ crème fraîche, fold it in now. Season lightly with salt & pepper.
Meanwhile, chill a mixing bowl and whisk. With the heavy cream, whip until it holds medium-firm peaks (stop before over-whipping into butter).
Fold the shredded cheese into the mashed potato base gently but thoroughly.
Then—the key technique—take the whipped cream and gently fold it into the mashed potatoes (with cheese) in portions: start with ~½ of the whipped cream, fold until mostly combined, evaluate texture, then fold in remaining if desired. This maintains a light, airy texture rather than a dense, heavy mash.
Taste and adjust for seasoning (salt/pepper). Finish with chopped chives or green onions for freshness. Serve immediately.