It's Thanksgiving here in Canada. I'll be cooking tmw but went to dinner at my Uncle & Aunt's Cottage today along with 49 other guests. I made Pomme Purree with Confi Garlic, Thyme and some Roasted Garlic, Roasted Red Onion and Chive Sea Salt I made from salt I harvested from the Ocean in from of my cottage this summer.
Nine lbs of Yukon Gold potatoes from my garden, 4.5 lbs of grass fed cultured butter and a few hundred ml if heavy cream.
