/ck/ - Food & Cooking

>>13244475
A couple of things:
>Family Compound on the shores of Cape Cod
I knew Claire had wealth in order to get into Harvard, but I didn't know she was from Old Money. Makes sense though.
>Brad driving everyone out to the Saffitz Manor in a van
Also makes sense
>Chris requests a Pamplemousse
Here be man of culture
>Claire and Molly are down on the citrus press that Chris loves
Tradition vs. perfection in action
Also fuck that Pre-Gameday Lobster Roll/Antipasto(?) spread looked amazing.

The dissonance between the utter despair and chaos of everyone's dishes in the cramped kitchen and the relaxed arcadia of Rick & Chris's propane fried rice stuffing outdoors was downright impressive.

Between the trouble they were having getting the squash to take on color in the roasting process and also the turkey almost never getting up to temp despite being broken down (which should have in theory reduced the cooking time) I wonder if Claire's family's oven just runs on the cool side. Mine is consistently 20 degrees lower than the specified preheat setting says. Could also just be everyone opening the oven every seemingly 10 minutes to check doneness.

I was actually thinking about trying their mashed potato recipe with the crispy topping for Thanksgiving:
https://www.bonappetit.com/recipe/mashed-potatoes-with-crispety-cruncheties
I've never attempted a pommes purée-style mash before and thus don't have a food mill or potato ricer. If I use Yukon Golds, can I get away with using a fine mesh sieve and press the cooked peeled potatoes through it with a ladle or something? Or is the recipe a no-go with the recommended hardware?