Mashed Potatoes

Golden Mashed Potatoes

source:http://www.thekitchn.com/holiday-recipe-golden-mashed-potatoes-recipes-from-the-kitchn-196061?utm_medium=email&utm_campaign=Kitchn+110813+-+NEW+RECIPE+Roundup&utm_content=Kitchn+110813+-+NEW+RECIPE+Roundup+CID_aab6af3bb8012da9c77fcc2d61cb4570&utm_source=email_newsletter&utm_term=Get%20the%20recipe%20for%20Golden%20Mashed%20Potatoes

Serves 8
4 pounds Yukon Gold potatoes, peeled
2 pounds rutabaga, about 1 large vegetable, peeled
6 cloves garlic, skins removed
Salt and freshly ground black pepper
1 cup heavy cream, plus more for the slow cooker
1/2 cup unsalted butter, plus more for the slow cooker
1/2 cup sour cream
Paprika, to garnish
Cut the potatoes into large chunks — quarters or sixths. Cut up the rutabaga, but cut into smaller pieces than the potatoes; the rutabaga chunks should be about half the size of the potato chunks.
Place a steamer insert in a large pot and add water. Bring to a boil, then add the potatoes, rutabaga, and garlic. Sprinkle lightly with salt and pepper. Cover, lower the heat, and steam for 20 to 30 minutes, or until the vegetables are very tender.
Transfer the cooked vegetables to a large bowl and mash with a masher or a ricer. Warm the cream and butter in a small saucepan until the butter is melted, then slowly pour into the mashed vegetables, stirring with a wooden spoon. (You can also mash the potatoes with the paddle attachment of a stand mixer, and add the cream with the mixer running. Set the mixer to low; you don't want to over-mix and make the potatoes gluey.)
Stir in the sour cream. Taste and add additional salt and pepper if desired. Sprinkle lightly with paprika to garnish.
To Keep Mashed Potatoes Warm in a Slow Cooker: If not serving immediately, butter the insert of a large slow cooker. Pour a little cream into the bottom of the slow cooker and turn on to LOW. Transfer the potatoes to the slow cooker and cover. Stir every half hour. The potatoes can be kept safely and well in the slow cooker for up to 4 hours.

Great Thanksgiving Menu

The Kitchn's Make-Ahead Thanksgiving Menu

Source: http://www.thekitchn.com/a-small-swanky-thanksgiving-dinner-gatherings-from-the-kitchn-196055

This menu is designed for about eight people.

• To Start
  • Gougères
  • Shrimp with Sriracha sauce
  • To drink: Bubbly wine
• Dinner
  • Turkey and Gravy
  • Classic Sage and Onion Stuffing
  • Golden Mashed Potatoes
  • Spiced Cranberry Sauce
  • Shaved Brussels Sprouts Salad with Apples & Hazelnuts
  • No-Knead Sweet Potato Rolls
  • To drink: American Pinot Noir
• Dessert
  • No-Bake Pumpkin Maple Crème Brûlée
  • Dark Molasses Gingerbread Cake
  • Quince & Vanilla Sorbet
  • After-dessert drink: Hot Cranberry Punch with Sage & Peppercorns

Roasted Brussels Sprouts With Garlic Aioli

Source:http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-13

Ingredients:

Brussels sprouts, cut into wedges 

Olive oil

Salt and pepper

6 tablespoons mayonnaise

1 teaspoon lemon juice

1/4 teaspoon minced garlic

1 tablespoon finely chopped flat leaf parsley

Directions:

Place Brussels sprout wedges on a baking sheet and drizzle with oil and salt and pepper to taste. Mix them around in the pan to make sure they’re coated evenly.

Bake at 400 degrees F for about 15 minutes or until golden brown on one side. While they’re roasting in the oven, mix together mayonnaise, lemon juice, garlic, and parsley.

Put the dip in a bowl that sits in the middle of the dish surrounded by the roasted Brussels.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
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Visit us at ELLE.com

Shredded Brussels Sprouts With Truffle Oil

Source:http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-7

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter
2 1/2 pounds Brussels sprouts, shredded
Kosher salt
Freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon white truffle oil
 

Directions:

In a very large skillet, melt the butter. Add the Brussels sprouts, season with salt and pepper, and cook over moderate heat until very tender, about 20 minutes.

Remove from heat. Stir in the lemon juice and truffle oil.

Transfer to a bowl and serve.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
Follow us: @ElleMagazine on Twitter | ellemagazine on Facebook
Visit us at ELLE.com

Mashed Purple Sweet Potatoes

Source:

http://www.elle.com/life-love/entertaining-design/designers-favorite-thanksgiving-recipes#slide-4

Ingredients:

2 to 3 large purple sweet potatoes (about 2 pounds), peeled and chopped

3/4 cup coconut oil (melted)

2 teaspoons sea salt

2 tablespoons maple syrup

1/4 teaspoon ground cinnamon 

Pinch of ground cardamom

Garnish:

1-3 tablespoons toasted pecans, chopped

Directions:

Place potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil. Boil potatoes until tender, 20 to 25 minutes.

Drain potatoes and place back into the pot. Add coconut oil and salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon, and cardamom. Season with salt to taste.

Scoop mashed sweet potatoes into a large bowl, finish with a sprinkle of pecans, and serve.

Serves 4 to 6.

Read more: Favorite Designer Thanksgiving Recipes - Dish Recipes for Thanksgiving by Fashion Designers - ELLE
Follow us: @ElleMagazine on Twitter | ellemagazine on Facebook
Visit us at ELLE.com

Crashed Potatoes

From Asema!!

take red potatos- boil

then once done, put on bakin sheet that has olive oil on it

take a potato smasher and smash each potato ( 3/4 way)

add salt, pepper, fresh herbs, garlic powder

back for 20-30 mins on 400 - so its crispy

then add some cheese ( I did mozzarella ) but you can do parm - and little bit of butter

 

From Food Network

In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.

Preheat the oven to 475F.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Variations:

Place 1/4 pat of butter on top of each smashed potato before baking.

Top each smashed potato with grated Cheddar before baking.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/crash-hot-potatoes-recipe/index.html?oc=linkback

Cold Weather Chili

Source: http://www.thekitchn.com/how-to-make-chili-home-hacks-109352

 

1 - 1 1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 other vegetables (like celery, carrots or zucchini), diced (optional)
2-3 cloves garlic, minced
Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne
2 teaspoons salt, plus more to taste
1 cup amber or brown ale or red wine
3 cups chicken, vegetable, or beef broth
1 28-ounce can diced tomatoes
3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans
1 cup fresh or frozen corn kernels (optional)
To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment:
Sharp knife
Cutting board
Large Dutch oven or soup pot

Instructions

1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.