Friday night cocktails and appetizers ...

... on Wednesday! The night before Thanksgiving calls for some celebration, relaxation, and reflection while your preparing what needs to be done in advance, so we moved Friday night cocktails to Wednesday this week.

Pumpkin martinis, first and foremost for the purpose of quality testing prior to serving them to a crowd on Thursday, and Pizza potato skins (made from the skins of the potatoes baked for the Make-ahead mashed potatoes, also to be served Thursday). What efficiency!

Pumpkin martinis

2 parts vanilla vodka
1 part amaretto
1 part canned pumpkin

Combine all ingredients in a shaker with ½ c of crushed ice. Shake well. Strain into a martini glass, top with freshly grated nutmeg. The nutmeg was key!

Make-ahead mashed potatoes

5 lb russet potatoes
¼-½ lb butter, softened
3-4 c whole milk or light cream, warmed

One or two days before serving, bake potatoes in preheated 350° oven for about an hour, until flesh is tender. Let cool until comfortable to hold in your hand. Cut potatoes in half and scoop flesh into a bowl. Reserve skins for another use, that’s where all the vitamins are. Mash potatoes to remove all lumps. Add in butter and milk (½ cup at a time). When you’ve got the potatoes to your desired consistency, add another ½-1 cup of warmed milk and mix well.

The day of serving, warm the potatoes in a crockpot, on the stovetop, covered with foil in the oven, or in the microwave. Stir well to distribute the flavors. Top with additional butter.

Pizza potato skins

potato skins
pinch each salt, pepper, oregano, basil
mozzarella cheese
pepperoni
parmesan cheese
sour cream

Place skins on baking sheet. Top skins with herbs, cheese, and pepperoni. Bake until cheese is melted, bubbly, and just starting to brown. Serve with sour cream.