SIDES
MASHED POTATOES
The shredding disc processes cooked potatoes
to the right texture. Be careful not to
overprocess when you mix them
with the other ingredients.
Makes 4 servings
1
⁄
4
cup hot milk
2
tablespoons unsalted butter, cut into
1-inch pieces
3
large potatoes, peeled, boiled
and drained
1
⁄
2
teaspoon salt
freshly ground black pepper
pinch of nutmeg (optional)
Put all ingredients except potatoes in work bowl
and insert shredding disc. Place potatoes in
large feed tube and process. Leave in work
bowl. Remove shredding disc and carefully
insert metal blade. Pulse 2 or 3 times, until
liquid is absorbed. Potatoes will become gluey
if you overprocess.
Wonderfully light, fluffy mashed potatoes
can also be made with the optional Whisk
Attachment (DLC-855).
Nutritional information per serving:
Calories 63 (44% from fat) • carb. 8g • pro. 1g
• fat 3g • sat. fat 2g • chol. 9mg • sod. 153mg
• calc. 13mg • fiber 1g
POTATOES AU GRATIN
You can use baking or boiling potatoes
for this elegant dish.
Makes 16 servings
3
ounces Gruyère cheese, cut into
1-inch cubes
1
medium onion, peeled and quartered
2
medium garlic cloves
2
1
⁄
2
cups milk or half-and-half
1 teaspoon
salt
freshly ground white pepper
3
large potatoes (about 10 ounces each),
peeled and cut flat at ends
Preheat oven to 400°F and butter an 8-quart
baking dish. Process cheese with metal blade
until it is finely grated. Reserve. With machine
running, drop onion and garlic through feed tube
and process until finely chopped. Put onion/
garlic mixture in a medium saucepan with milk,
salt and pepper.
Insert shredding disc and shred potatoes,
one at a time, using firm pressure on pusher.
Add shredded potatoes to saucepan and bring
mixture to a boil over medium-high heat, stirring
continuously to prevent scorching.
Spread potato mixture in prepared baking dish
and sprinkle with reserved cheese. Bake for
25 minutes, or until potatoes are tender and
cheese is golden. Let stand for 10 minutes
before serving.
Nutritional information per serving:
Calories 65 (43% from fat) • carb. 6g • pro. 3g
• fat 3g • sat. fat 2g • chol. 11mg • sod. 148mg
• calc. 103mg • fiber 0g
SHREDDED CARROTS
AND ZUCCHINI
Because shredded vegetables cook so
quickly, all their natural flavor and
crispness is preserved.
Makes 4 servings
3
medium carrots, peeled
2
medium zucchini
1
⁄
4
cup unsalted butter
salt to taste
freshly ground black pepper to taste
1
⁄
2
teaspoon chopped fresh tarragon or
1
⁄
4
teaspoon if dried
Cut carrots and zucchini to fit feed tube
horizontally. Process with shredding disc.
Melt butter in large skillet over medium-high
heat. Add shredded vegetables, salt and
pepper. Cover and cook until crisp, about 2 or
3 minutes.
Season with tarragon.
Nutritional information per serving:
Calories 128 (78% from fat) • carb. 6g • pro. 1g
• fat 12g • sat. fat 7g • chol. 31mg • sod. 19mg
• calc. 24mg • fiber 2g
27
