Mashed Potatoes 

By: Malka Kranowski

Country of Origin: United States

Growing up, I loved Thanksgiving family gatherings, but absolutely dreaded the food. My family traditionally made stuffing, gravy, cranberry sauce, and my least favorite - Thanksgiving turkey. It was seasoned but somehow always bland and always incredibly dry, especially the white meat. I preferred dark meat, but my preferences were rarely prioritized as a child.

My heart would sink as I sat at the long wooden table, extended to fit all of my family and crowding the living room so that there was barely space to move your chair. I remember watching dishes be passed around, thinking ‘this is about to be so lame’ as my parents heaped vegetables on my plate until finally a hunk of chalky, dry turkey meat was dropped in front of me. It was the staple Thanksgiving food, but that didn’t make it any better. 

The only redeemable food served during the main course was mashed potatoes. Smooth, creamy, with a light but distinct flavor, they were immensely palatable to a young child. We made them the day before, along with the majority of the other dishes. My mom would begin by setting half a stick of butter and half a block of cream cheese out to soften, usually in the microwave so our unruly cats wouldn’t snatch them up. 

Meanwhile, I was put to work draining cans of fruit for the deserts. I remember my mom peering over her shoulder every few minutes to ensure I wasn’t sneaking too many plump orange wedges. The next day, pumpkin, apple, and peach pies would crowd the kitchen island along with ambrosia, homemade whipped cream, and jell-o, all waiting enticingly for me as I forced down unappealing morsels. 

I always ate my least favorite foods first and saved my mashed potatoes for last, like a reward for stomaching the turkey and stuffing. Not only was it tastiest, I was proud to eat a dish that I had helped make. To prepare the potatoes, quarter and place them in a large pot. Cover with water and bring to a boil, which is sustained until the potatoes soften. Their consistency can easily be tested by poking with a fork. Drain the potatoes and transfer to a warm bowl, where they are mixed with softened butter, cream cheese, milk and spices. Blend them together with a hand mixer for convenience, adding additional milk until they reach a smooth consistency. Finally, add salt and pepper to taste.

Now that I’m older, I’ve grown to like more of my family’s Thanksgiving staples. It could just be that I’m maturing, but I think it’s really because I now help make most of the dishes, and there is a sense of pride in eating something you’ve worked hard on. This year, I made the stuffing, two salads, ambrosia, pie, whipped cream, and of course mashed potatoes. My experiences cooking with my mom have helped me expand my palate by gaining an understanding and appreciation for the dishes we make. We’ve thankfully made the unanimous decision to stop making turkey for Thanksgiving, but mashed potatoes will always be a fundamental part of my Thanksgiving meal.