¼ teaspoon white pepper
3 ounces crumbled blue cheese
dash hot sauce – to taste
Place the garlic, shallot, yogurt,
buttermilk, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using speed 2/Low
until smooth and creamy, 30 to 40
seconds. Add the crumbled blue
cheese and hot sauce. Mix using
speed 2/Low for 20 to 30 seconds
longer. Let stand for 30 minutes before
using, to allow flavors to develop.
Cover and refrigerate all unused
portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
Garlic & Chive Mashed
Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes, omit the
garlic and chives.
Preparation: 20 minutes or less, plus
cooking time for potatoes.
Makes 7 cups (12 servings)
3 pounds russet or Yukon Gold
potatoes
4-6 garlic cloves, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
¾ cup whole milk
½ cup half-and-half
3 tablespoons unsalted butter
½ cup (¼ ounce) chopped
fresh chives
¼ teaspoon freshly ground white or
black pepper
Peel the potatoes and cut into ½-inch
slices. Place the potatoes, garlic, 1
teaspoon kosher salt, and wine vinegar
in a 3¾ quart saucepan* and cover with
1 inch of cold water. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and half the
chives in a 1½-quart saucepan. Simmer
over low heat until butter is completely
melted. Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from the
heat, and use speed 1/Low to mash the
potatoes and garlic until somewhat
smooth, about 30 seconds. While still
mixing, add the hot milk and butter
mixture, and mix until well blended,
about 30 seconds. Mix on speed 3/
Medium until fluffy, about 1 minute.
Add the remaining salt and pepper; mix
to blend, 15 seconds. Scrape down
sides of pan with rubber spatula as
necessary. Transfer the potatoes to a
warm serving bowl and sprinkle with
the remaining chopped chives. Serve
immediately.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 3g
• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg
• calc. 42mg • fiber 2g
* Do not use nonstick cookware with the
hand mixer.
Tip:
For a “lighter” everyday version,
use evaporated fat-free milk (not
reconstituted) in place of the milk and
half-and-half.
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