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
cloves garlic, peeled and halved
2
teaspoons kosher salt, divided
1
teaspoon white wine vinegar
3/4
cup whole milk
1/2
cup half-and-half
3
tablespoons unsalted butter
1/2 cup (1/4 ounce) chopped
fresh chives
1/4
teaspoon freshly ground white or
black pepper
Peel the potatoes and cut in 1/2-inch
slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine
vinegar in a 3-3/4 quart saucepan* and
cover with cold water by 1 inch. 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 chives in a 1-1/2 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 2 to whip 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 4
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.
Souffléd Sweet Potatoes with
Praline Topping
For easy entertaining, you may prepare the
potatoes ahead of time. Make the topping
just before putting dish into the oven.
Preparation: 20 – 25 minutes, plus cooking and
baking times
Makes 8 - 12 servings
Cooking spray
3-1/2 pounds sweet potatoes or yams,
peeled, cut in 1/2-inch slices
zest of 1 lemon, finely chopped
2
tablespoons fresh lemon juice
1/2
cup brown sugar (light or dark),
firmly packed, divided
5
tablespoons butter, room
temperature, divided
1/2
cup evaporated fat free milk
3
large eggs
1-1/2
teaspoons kosher salt, divided
1/2
teaspoon freshly ground pepper
1/3
cup half-and-half
1/2
teaspoon cinnamon
1/4
teaspoon freshly grated nutmeg
pinch cayenne
2/3
cup coarsely chopped pecans
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
Place the sweet potatoes in a 3-3/4
quart saucepan and cover with cold
water by 1 inch. Bring to a boil over
high heat, reduce heat to medium and
cook until potatoes are fork tender,
about 15 to 18 minutes. Drain and
transfer to a large bowl. Add lemon zest
and juice. Mash potatoes on speed 2
until smooth, about 40 seconds. Add
half the brown sugar and 2 tablespoons
of the butter; mix until well blended,
about 40 seconds. Add the evaporated
fat free milk; mix on speed 4 until
blended, 30 seconds. Mix in the eggs
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