Thanksgiving Made Easy

Thanksgiving No Fail side dish

Thanksgiving is a wonderful holiday to spend with family and friends and should be a day to be thankful for all the great things in our lives.  For those entertaining, it can end up being a fun challenge cooking.  I try to make it as easy as possible by preparing easy dishes or even better yet, make ahead dishes. 

One of my favourites is CREAMY MASHED POTATOES AND CAULIFLOWER.   My sister first made this dish for a Thanksgiving dinner over 15 years ago.   Since that time, it has been a hit with friends and family who always ask for the recipe.  This dish can be prepared and frozen up to 2 weeks in advance.  The other good thing about it is the hidden cauliflower.  If it’s a challenge to get your kids to eat their veggies, this is a great way to “hide” them.  Sadly, my sister will not be with us this Thanksgiving as she passed away last year from her strong battle with cancer.  We will be thinking of her and know in our hearts she will be smiling down from heaven knowing I have kept her tradition alive.

So here is the recipe.  Remember to take the time to appreciate all those sitting at your table.  If you do incorporate this into your Thanksgiving, I would love to hear from you. 

From my family to yours….enjoy!  And thank you Lina...

Recipe for 8-10 servings (***I usually double the recipe to allow for second helpings and leftovers)

8 large potatoes, peeled and quartered       

6 garlic cloves, peeled

3 cups cauliflower florets (about half head)

1 package (250 g) light cream cheese, cubed

1 cup sour cream

Salt and pepper

½ cup each fresh bread crumbs and chopped fresh parsley (you can use dried parsley instead but use less)                                                                                                                    

In large pot boiling salted water, cook potatoes and garlic 10 minutes.   Add cauliflower to pot; cook 10 minutes, until potatoes and cauliflower are tender.   Drain well; return to pot over low heat to dry out a little.  Add 2 Tb (25 mL) butter; mash well.   Add cream cheese, sour cream and salt and pepper to taste; beat until creamy.  Spoon into greased 10 cup (25 L) baking dish.   In small bowl, combine bread crumbs and parsley; sprinkle evenly over vegetables and dot with remaining butter. (Recipe can be prepared ahead up to this point.  Let cool, then refrigerate, covered, up to2 days, or freeze for up to 2 weeks. If frozen, thaw in refrigerator 48 hours before reheating and add 10minutes to reheating time.)  When ready to reheat, preheat oven to 325F (l60C).  Remove dish from fridge; let stand at room temperature 30 minutes.  Reheat, covered, in oven 20 minutes. Remove lid; heat 10 minutes, until heated through and golden brown on top.