Tuesday, November 9, 2010

Serve It Up Tuesday: Mashed Potato Mash Up

With Thanksgiving just a few short weeks away, I’m already dreaming about all the delicious food we’ll be eating – it is, after all, my favorite part of the day!  My family tends to stick to the traditional dishes, but if you’re looking to mix it up this year, you came to the right place.  In today’s edition of Serve It Up Tuesday, I’m featuring a Mashed Potato Mash Up, with twists on the classic dish.  Why not try out one of these recipes at this year’s Thanksgiving feast?
Garlic Mashed Potatoes
(from The Party Girl Cookbook)

Serves 10 - 12

5 lbs russet potatoes
1 cup peeled garlic cloves
¾ cup whipping cream or whole milk
3 tablespoons butter/margarine
Salt and white pepper

Peel potatoes and cut into quarters.  Boil the potatoes until tender in a covered pan.  In a separate pan, over low heat, combine garlic, cream and butter.  Cover and stir occasionally until garlic is tender, about 10 minutes.  In a food processor, puree garlic mixture.  Drain potatoes, return to pan, and add garlic puree.  Mash with a potato masher or mixer until smooth.  Add salt and pepper to taste. 

Mashed Potatoes with Bacon and Cheddar
(from marthastewart.com)

Serves 8 – 10

5 lbs russet or Yukon gold potatoes
8 oz bacon (about 10 slices)
1 package (8 oz) cream cheese, softened
½ cup (1 stick) unsalted butter, melted
1 cup sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
½ bunch fresh chives, finely chopped (about ¼ cup)
2 ½ cups grated cheddar cheese (about 6 oz)
2 teaspoons coarse salt
½ teaspoon freshly ground pepper

Preheat oven to 350 degrees.  Peel potatoes, and cut into 1-inch chunks.  Place in a large saucepan, and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat, and reduce to a simmer.  Cook until tender and easily pierced with a paring knife, about 20 minutes.  Transfer to a colander to drain; return to pan, cover and set aside. 

Meanwhile, heat a large skillet over medium heat.  Add bacon, and cook until crisp and browned, turning once.  Transfer to paper towels to drain; let cool, and crumble into pieces.  Using a fork, mash the potatoes in pan until light and fluffy.  Add the cream cheese, butter, and sour cream, and stir until combined and smooth.  Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.  Stir until well combined. 

Transfer to a buttered 3-quart baking dish.  Top with remaining 1/2 cup cheese.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Remove from oven; garnish with remaining bacon.  Serve immediately.

Chipotle Smashed Sweet Potatoes
(from foodnetwork.com)

Serves 8

4 large sweet potatoes, peeled and cubed
4 tablespoons unsalted butter
2 whole canned chipotle pepper in adobo sauce, chopped
2 teaspoons adobo sauce from can of peppers
1 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.


1 comment:

  1. How funny! I am actually from a different CHS is southern California. Did you have maroon as a school color too?
    Love your new blog!


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