More Crack for Thanksgiving

As a preemptive Thanksgiving gift/post, in addition to offering you all my most appreciative thanks for hanging out with me in the blogosphere* and being such lovely people, I wanted to share one of my Thanksgiving treasures with you: my special recipe for Crack Potatoes. This is a key dish in order for you to make your Food Baby on Thanksgiving Day (in case you actually needed help with that).

The Boy named the recipe for me. These Crack Potatoes are the centerpiece of our holiday table instead of the turkey. (No, that is not a photo of them. That's a picture I got off of the Corbis stock photo website. Our potatoes never last long enough to have a picture taken of them.)

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Okay, don't laugh but the reason this recipe doesn't have any measurements is because I dreamt it. Seriously. Why can't I have dreams about how to play the stock market or what the winning lottery numbers are?

No. Instead I dream about recipes for mashed potatoes.

So that is why I have to fudge the measurements because I wing it. Just realize that more butter and more cream are okay.

For me and The Boy (who named this recipe Crack Potatoes because we could NOT stop eating them and then he eats ALL of the leftovers in the middle of the night), I use approximately the following (obviously if there are more of you then you need more ingredients, but you knew that already):

2 big handfuls each of the baby Yukon gold creamer potatoes and the baby red creamer potatoes
1 large onion
At least a stick of butter
Whipping cream or half and half
The secret ingredient: 2-4 packets of Savory Choice liquid Turkey broth concentrate. It's like a little ketchup sized packet with a thick turkey bouillon in it.

Large frying pan or saucepan with lid
Microwaveable bowl
Potato masher
Slotted spoon
Saran wrap
An empty tummy or two/pants with an elastic waistband

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1. Wash potatoes and remove little eyes, spots, etc. Put in microwave safe bowl with a tiny bit of water and cover with saran wrap.

2. Cook potatoes in microwave to steam them, until they are just soft enough to stab with a fork. Not too soft.

3. While potatoes are steaming, cut up onion and carmelize in a large frying pan in lots of butter.

4. When onions are golden and gooey, remove potatoes from bowl with a slotted spoon and add to pan. Turn heat down to low and cover.

5. What you want is for the potatoes to get nice and browned on all sides and get very, very soft, so leave the lid on and just turn when necessary. Add more butter if necessary for browning.

6. When the potatoes are very soft, use a potato masher to mash up the potatoes evenly.

7. Add packets of turkey flavoring and stir through.

8. Add lots of butter and stir through. Add enough cream to make it nice and mushy!

Serve with or without turkey. You can also just eat the potatoes out of the pan with a wooden spoon.

Enjoy!!! This is a Boy Tested and Boy Approved Recipe.

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*I have to work on Friday which is incredibly silly and I intend to spend many hours emailing you all and catching up on your blogs. So that will be a holiday in itself. Happy Thanksgiving! xoxo