Tag Archives: Mashed Potatoes

Thanksgiving Mashed Potatoes

Thanksgiving Mashed Potatoes

  • Servings: 8-10
  • Difficulty: easy
  • Print

Thanksgiving Mashed Potatoes
IMG_8805
I’ve already posted a recipe for mashed potatoes and this one follows the same idea but is more decedent than my other ones because of the cheese and extra butter. Velvet smooth, soft and creamy. I cooked these a day ahead and just cooked them on the day I served them.

The touch of truffle oil with a small amount of fresh shredded white cheddar really jump these to a new level.

Adapted from Jeff Mauro
Ingredients
5-6 Russet potatoes (peeled and cut in the equal sized pieces
4 cloves of garlic
4 tbs of purred onion
6 oz cream cheese
1 stick of unsalted butter
½-1 cup of heavy cream
Black pepper
Kosher Salt to taste
2 tsp of Truffle oil
1 cup of good white cheddar cheese shredded
Chives to top
IMG_8807
Directions:
1. Take your equally cut peeled potatoes and boil them in a heavily salted water until soft. Pour out the potatoes and take that same hot pot and throw in your onion and butter and cook for 3 mins and then add your garlic and cook that for 1 min. Take your steaming potatoes and add them back into the hot pot but turn off the heat. Mash them in the pot and let the steam continue to release and dry out a little.

2. Take your room temp butter, cream cheese, truffle oil and whip them in the pot. Add your cream to get to the desired consistency. Now add your white cheese and make sure everything is warm and well combined.

3. Pour this into a casserole dish and bake at 350 degrees for about 30mins. Again remember it’s all cooked but we are just heating and letting the flavors marry. Put a few pats of extra butter on top.

4. Serve hot with chives or green onions for color.
IMG_8805

Colonel Mustard’s Bubble and Squeak

Colonel Mustard’s Bubble and Squeak

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_8555
Colonel Mustard’s Bubble and Squeak

Adapted this recipe from http://www.Food52.com, (poster aargersi). The name jumped out at me but when I saw it had mustard greens…hooked. I love stinky bitter greens. This is a side dish but I think you could sneak some protein into it and make a meal out of it.

However, for my first “at bat” I am sticking with it as a side and pairing with a mustard crusted filet.
IMG_8558
Ingredients
Mustard Greens
2 Russet Potatoes
1 yellow or white onion
4 cloves of garlic
3 strips of bacon
¼ cup of grainy mustard
1 tbs of Tabasco
Olive oil
Kosher Salt and Pepper

Directions:
Before we start you are basically going to make a big potato cake.
IMG_8549
1. Potatoes – clean, dice into 1 inch cubes and boil them in salted water until tender. When soft, drain the water and mash them up and allow to steam and cool.

2. Cut your mustard greens (remove spine and dice) onions, and mince garlic.

3. In a skillet on medium heat cook your bacon until crisp and then remove. Add your onions and cook until soft. Add garlic carefully for 1 min or so and remove. In the same skillet add the greens and cook down.

4. Now mash all of this up in a bowl with your mustard and Tabasco. In a medium high heated skillet pour in olive oil and put this mixture in and mash it into a massive pancake. Cook until crusty and then flip and crust up the other side.

Savory Herb Mashed Potatoes

Savory Herb Mashed Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Mashed Potatoes a great compliment to "greens".
Mashed Potatoes a great compliment to “greens”.

Ingredients:
1. 3-4 Red Potatoes (enough for two people)
2. 1 Shallot (optional)
3. 2 cloves of minced garlic
4. 3-4 tbs heavy cream
5. 3-4 tbs cream cheese
6. 3 green onions diced (green and whites)
7. 1 tsp Fresh Herbs Minced (Rosemary,Thyme)
8. Kosher Salt, Cayenne and Black Pepper to taste

Directions:
1. Clean potatoes and cube into large equal pieces so that they cook together. I keep the skins on.
2. Bring pot of water with 2-3 pinches of salt to a boil and add potatoes. Cook until fork tender.
3. When done empty and drain into colander.
4. Dice Shallot and add to heated pot the potatoes were in and soften with a pinch of salt and a tbs of butter.
5. Add potatoes back into the pot with the shallots with heavy cream and cream cheese.
6. Mix to your desired consistency (add more cream if too dry) and add your herbs.

Super easy “base” mashed potato recipe that can be altered with various cheeses, vegetables and spices. The cream cheese, real butter and heavy cream set it apart. If you wanted to remove some calories you could dial back those three items and replace with skim milk or even greek yogurt (tangy).

Simple Ingredients
Simple Ingredients