Cuisinart FP-12NC Series Instruction And Recipe Booklet Download Page 27

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makes 5 cups (1.25 L) , ten ½-cup (125 ml) servings

Approximate preparation time: 35 minutes

Put the potatoes into a large saucepan and cover with water.
Bring to a boil and simmer until potatoes are tender.

Insert the small metal chopping blade into the small work
bowl of the Cuisinart

Food Processor. Add the chives

and pulse to finely chop; remove work bowl
and reserve.

Insert the reversible shredding disc on the fine shredding
side into the large work bowl of the Cuisinart

Food

Processor and shred the Parmesan. Reverse the disc to
the medium shredding side. Once the potatoes are
tender, shred the potatoes. Replace the shredding disc
with the large metal chopping blade. Add the butter, salt,
and pepper and pulse to combine.
Add the milk through the feed tube while pulsing,
until incorporated. Add the mascarpone and chives and
pulse until

just

combined. Taste and adjust seasoning

accordingly.

Nutritional information per serving:
Calories 160 (35% from fat)

carb. 21g

pro. 5g

fat 6g

sat. fat 4g

chol. 18mg

sod. 211mg

calc. 75mg

fiber 3g

2½

Pounds (1.1 kG) yukon

Gold PoTaToes, Peeled

and cuT InTo 1-Inch

(2.5 cm) PIeces

chIves, TrImmed, drIed

well and cuT InTo

1-Inch (2.5 cm) PIeces

ounce (30 G) Parmesan,

cuT InTo ½-Inch (1.25 cm)

PIeces

TablesPoons (45 ml)

unsalTed buTTer

TeasPoon (2 ml) kosher

salT

TeasPoon (2 ml) freshly

Ground black PePPer

cuP (125 ml) whole mIlk

cuP (125 ml) mascar-

Pone cheese

Try this rich but not too sinful version of the traditional mashed potatoes .

mASHED POTATOES

makes 18 servings (two 9 x 5-inch (23 x 13 cm) loaves,
1¼ pounds (625 g) each)

Approximate preparation time: 10 to 15 minutes,

plus 2½ hours rising and resting, 35 minutes baking, and
1 hour or longer cooling

Dissolve the yeast and sugar in warm water in a large liquid
measuring cup. Let sit until foamy, about 5 minutes.

Insert the dough blade into the large work bowl of the
Cuisinart

Food Processor. Add the flour, butter and salt

and process until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine
running, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of the
work bowl and forms a ball, process for 45 seconds to
knead the dough. Dough should be smooth and elastic.

Place the dough in a lightly floured plastic food storage bag
and seal. Allow to rest in a warm place until doubled in size,
about 1 to 1½ hours.

Lightly coat two 9 x 5-inch (23 x 13 cm) loaf pans with
nonstick cooking spray. Place dough on a lightly floured
surface and punch down; let rest 5 to 10 minutes. Divide
dough into two equal pieces and shape each into a loaf.
Place in prepared pans and cover lightly with plastic wrap.
Let rise until dough is just above the tops of the pans, about
45 minutes to 1 hour.

Preheat oven to 400°F (200°C).

Bake until the tops are browned and loaf sounds hollow
when tapped, about 30 to 35 minutes. Remove from pans
and cool on wire rack.

Nutritional information per slice:
Calories 139 (19% from fat)

carb. 25g

pro. 3g

fat 3g

sat. fat 2g

chol. 8mg

sod. 243mg

calc. 30mg

fiber 1g

2¼