One week from today, most of America, will be stuffing their faces with food, lots of food.  Present company included.  Normally, we travel to my family’s home in Nevada, and this is the first year, for as long as I can remember, that we will be laying low and local.  We are thrilled to be home this year as travels have been non-stop.  We will not be entertaining;  instead we will be spending the day with some very dear friends, whom we consider family.

Usually the holiday at my family’s home, plays along these lines;  we go there, and I cook.  This year I only have to think about an appetizer and a side.  Don’t get me wrong, I love to entertain, and I love to cook, but am looking forward to a wee break.  I cannot tell you what I am going to be making as I have not decided as of yet.  I have piles of books next to my desk and online books and magazines loaded.  I am still toying with a few ideas.  *wink*

If, we were going to be hosting, I would undoubtedly be making this mashed potato dish.  Long time readers may remember this winning dish as it won the Chow Thanksgiving Side Dish throw down a few years ago.  Over the years, it has changed, and my taste buds think the change was for the better!  I recreated that favorite Thanksgiving side recently for the Swoop Thanksgiving E-Cookbook.  The team behind this e-cookbook contacted food blogs around the country and asked them if they wouldn’t mind contributing one of their favorite Thanksgiving dishes for the cause.  The e-cookbook is only $1.99, and all proceeds are being donated to Feeding America.  There are more hunger people this Thanksgiving, than in years past, we felt it was the least we could do.


Other note-worthy Thanksgiving Side Dishes

Sweet Potato Gratin – Chez Us

Roasted Vegetable Barley Salad – Sarah’s Cucina Bella

Thanksgiving Stuffing Balls – Jun Belen

Mushroom and Leek Bread Pudding – The Noble Pig

Pumpkin Scalloped Potatoes – Recipe Girl

Quinoa Stuffing with Sweet Potatoes and Cranberries – With Style and Grace

Caramelized Brussels Sprouts – Eat Live Run

Harvest Salad – Chez Us

Sweet Potatoes with Gorgonzola and Toasted Walnuts – Savour Fare

Cider Roasted Carrots with Rosemary – Former Chef

Apple Chorizo Cornbread Stuffing – Sweet Life

Wild Rice Salad with Blue Cheese – A Thought for Food




Recipe:  Celery Root and Potato Mash with Parsley Oil Drizzle 



  • 1 small celeriac (celery root)
  • 4 medium sized russet potatoes
  • 3 garlic cloves
  • 2 tablespoons half and half
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper

Parsley Olive Oil 

  • 3 tablespoons italian parsley
  • 2 tablespoons olive oil

How To:


  1. Peel the celeriac root and potatoes.  Wash any extra traces of dirt off.  Cut into medium sized cubes.
  2. Peel the garlic.
  3. Put the celeriac root, potatoes and garlic into a large pot.  Cover with cold water.
  4. Bring to a boil, then reduce the heat to a simmer.  Cook until soft enough to mash, about 20 – 30 minutes.  Timing depends on the size of the vegetables.
  5. Drain in a colander.
  6. Gently heat the milk and olive oil in the same pot that you cooked the potatoes in.
  7. Add the celeriac root and potatoes.
  8. Mash with a potato masher.
  9. Season to taste with salt and pepper.

Parsley Olive Oil

  1. In a food processor add the olive oil and parsley.  Pulse until well combined;  about 1 minute.


  1. Place the mashed mixture into a serving dish.  Drizzle with the parsley oil.
  2. Serve.
  3. Eat.




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