Tag Archives: potato

Christmas Dinner: Potato & Celery Root Mash

9 Jan

Potato & Celery Root Mash

Having had such success at Thanksgiving with Bon Appetit’s Creamy Mashed Potato recipe that I adapted, I was eager to try a recipe for Potato & Celery Root Mash that I found in BA’s December 2011 issue.  The recipe calls for fresh horseradish so I thought the flavor would go well with Mom’s Standing Rib Roast.  You can find BA’s recipe here.  I followed this one pretty closely since I have never worked with celery root or fresh horseradish before.  The recipe as well as some useful info on preparing horseradish and celery root are below.  Enjoy!

Potato & Celery Root Mash
Adapted from Bon Appetit, December 2011
Serves 6-8

Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled, cut into 2″ cubes
1 pound celery root (approx. 2 whole celery roots), peeled, cut into 3/4″ cubes
1 6″ piece of horseradish, peeled, coarsely grated
1 1/2 cups sour cream
3 tbsp. Dijon mustard
3 tbsp. unsalted butter
Salt & pepper, to taste

Directions
1. Prepare potatoes, celery root and horseradish.  Do NOT peel celery root or horseradish with a vegetable peeler – it isn’t strong enough!  Check out this article for a useful primer on how to peel celery root.  You can use the same technique when peeling the horseradish too.
2. Place potatoes, celery root and horseradish in a large pot.  Add water and cover by 1″.
3. Bring to a boil then reduce heat to medium-high, and simmer until vegetables are tender.  This should take about 25-30 minutes.
4. Drain, reserving 1 cup of cooking liquid.  Return vegetables to pot; add sour cream, Dijon mustard and butter.
5. Using a potato masher, coarsely mash vegetables.  (Note: This recipe won’t be as creamy as my Creamy Mashed Potato recipe from last month, but it will have a ton of flavor!)  Add reserved cooking liquid if needed (I didn’t need to add anything) if mash is too stiff.  Season with salt & pepper, to taste.

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Christmas Dinner

26 Dec

Christmas Hearth

Merry Christmas everyone!  I hope you had a happy holiday and Santa was good to you and your families!  My family decided to do something different from turkey this Christmas and make a standing rib roast instead.  Serving red meat versus poultry required a total overhaul of our menu from Thanksgiving.  Listed below are the dishes that we made today for Christmas dinner.  Over the course of the next two weeks, I will post each of these recipes.

Hot Toddies
Christmas Crostini
Dad’s Cream of Chestnut Soup
Mom’s Standing Rib Roast
Asparagus Wrapped in Bacon
Potato & Celery Root Mash
Pumpkin Bread Pudding with Creme Anglaise

To round out our meal, we served Sister Shubert’s Wheat Dinner Yeast Rolls and a bottle of Illumination Sauvignon Blanc from Quintessa Winery (see Napa Travelogue post for more info on CA wineries!).  Red wine probably would have gone better with this meal, but my mom generally only drinks white and I had just given my parents a case of this wine for Christmas so we had to try it!

Christmas Dinner Plate

Thanksgiving Dinner: Creamy Mashed Potatoes

27 Nov

The following recipe is adapted from the November 2011 issue of Bon Appetit magazine.  If you want to try their recipe, you can find it here.  I kept BA’s directions, but changed the ingredients a bit: I flipped the ratio of russet to Yukon Gold potatoes as I find that Yukon Golds make creamier, more flavorful mashed potatoes.  I also used half & half instead of whole milk and heavy cream.  (This wasn’t by choice, but because we forgot to get whole milk and heavy cream at the grocery store – whoops!)  Half & half worked great though and I will continue using it when I make this recipe again.  The other thing I did was despite halving the amount of potatoes used, I kept the amount of liquid the same.  This resulted in the perfect consistency and also helped the potatoes stay creamy for leftovers for a few days.  The real secret to what makes these mashed potatoes the creamiest, fluffiest potatoes you’ve ever tried is a food mill.  I used an OXO Good Grips Food Mill to “mash” the potatoes.  It was more of an arm workout than I bargained for on Thanksgiving, but it was worth it!  Here is my adaptation of BA’s recipe below.

Creamy Mashed Potatoes
Adapted from Bon Appetit, November 2011 Issue 

Ingredients
2 lb. russet potatoes (2-3 large potatoes)
2 lb. Yukon Gold potatoes (about half a large bag or 12-15 potatoes)
3 tbsp. kosher salt
1 1/2 cups heavy cream
10 whole white peppercorns
1 sprig rosemary (or 1 tsp. dried rosemary, but use fresh if you can)
2-3 bay leaves (use fresh if you can)
1/2 cup (1 stick) unsalted butter
Salt & pepper, to taste

Directions
1. Fill a large pot halfway with cold water.  Peel the russet and Yukon gold potatoes and cut into 2″ pieces, adding to pot as they are cut.  Add cold water to cover by 1″ if needed.  Stir in kosher salt.
2. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, about 15 minutes.
3. Drain potatoes and transfer to a baking sheet.  Spread potatoes and let dry for 10 minutes.
4. Once you have turned the heat on the potatoes to medium-low, in a separate small saucepan, heat half & half, peppercorns, rosemary and bay leaves over medium heat, stirring occasionally.  Do this until mixture is very hot but not boiling, which should take about 10 minutes.
5. Remove from heat and let mixture infuse for 20 minutes; then strain and set aside.  (According to BA, this will add herbal flavor without coloring the liquid.)
6.  Now that your potatoes have cooled and dried somewhat, pass the potatoes through the smallest disk of a food mill along with 1 stick of butter into a large bowl.  (My mom and I went back and forth about which disk we should use and while the small disk took a long time, the result was unbeatable.)
7. Once the potatoes have all passed through the food mill, stir in the hot half & half mixture.  Season generously to taste with kosher salt and freshly ground black pepper.

Note: I prepared this dish three hours before the turkey was even ready to carve.  In order to keep it warm, I put the potatoes in a double boiler on the stove for two hours and then in our warming oven for the last hour.

Thanksgiving Dinner

26 Nov

Happy Thanksgiving!  I hope you all had a nice holiday surrounded by family, close friends and great food!

Since Thanksgiving is my favorite holiday, I wanted to share with you my family’s recipes from our Thanksgiving feast on Thursday.  Over the course of the next week, I will post each of the recipes.

Grandma’s Turkey
Mom’s Stuffing
Dad’s Turkey Gravy
Creamy Mashed Potatoes
Green Beans with Miso & Almonds
Pear Bellinis (aka Christmas in a Cup)
Cranberry Ginger Fizz

To round out our meal, we serve Sister Shubert’s Parker House Style rolls, canned cranberry sauce and Libby’s pumpkin pie recipe using Whole Foods canned pumpkin.  I think we will use most of these recipes at Christmas they were all so good!

Sunday Supper: Mom’s Meatloaf Two Ways

21 Aug

Growing up, the ultimate in comfort food for me was my mom’s meatloaf and mashed potatoes.  I always ask my mom to recreate it for me when I go home, but I also make it for myself often, normally adding a healthy spin to it.  By replacing the ground beef with lean, ground turkey, adding fresh veggies to the meatloaf, and replacing the mashed potatoes with mashed cauliflower (it’s really yummy, trust me!), I cut out extra fat/cholesterol from the ground beef and add 2-3 extra servings of veggies.  The original recipe my mom created is adapted from a Lipton soup recipe.  She puts a delicious ketchup/Dijon mustard/brown sugar sauce on top of the meatloaf which gives it an awesome savory/sweet flavor that is a hallmark of Southern cooking.  I’ve included both recipes below so you can try out either depending on your mood.  Enjoy!

Disclaimer: Meatloaf is not a “pretty” looking dish.  This version tastes GREAT though!

Turkey Meatloaf with Mashed Cauliflower

Turkey Meatloaf with Mashed Cauliflower

Mom’s Meatloaf & Mashed Potatoes

Serves 6

Ingredients (Meatloaf)
2 lb. lean ground beef
1 package Lipton onion soup mix
1 1/2 c. breadcrumbs
2 eggs
1/4 c. water
1/3 c. ketchup

Ingredients (Sauce)
1/2 c. ketchup
1/2 c. Dijon mustard
1/2 c. brown sugar, packed

Directions
1. Preheat  oven to 350 degrees.
2. In large bowl, combine all ingredients for the meatloaf.  Place in baking dish.
3. In a small bowl, combine all ingredients for the sauce and put mixture on top of meatloaf.
4. Bake for 1 hour.

Mom’s Turkey Meatloaf with Mashed Cauliflower (aka the “healthy” version)

Serves 6

Ingredients (Meatloaf)
1 lb. lean ground turkey
1 package Lipton onion soup mix
1 1/2 c. breadcrumbs
2 eggs
1/4 c. water
1/3 c. ketchup
1 diced red bell pepper
1 diced green bell pepper
1/2 cup diced mushrooms (I prefer button)

Ingredients (Sauce)
1/2 c. ketchup
1/2 c. Dijon mustard
1/2 c. brown sugar, packed

Directions
1. Preheat  oven to 350 degrees.
2. In large bowl, combine all ingredients for the meatloaf.  Place in baking dish.
3. In a small bowl, combine all ingredients for the sauce and put mixture on top of meatloaf.
4. Bake for 1 hour.

Mashed Cauliflower

Ingredients
2 heads cauliflower
Grated parmesan cheese
Butter or margarine, to taste
Salt & pepper, to taste
Skim milk, to taste

Directions
1. Steam cauliflower to cook.  (Note: If you don’t have a steamer, you can cook it in the microwave as well.  Just put the cauliflower (stems removed), in a microwave-safe bowl with a lid and put just a little bit of water at the bottom.  Microwave on high for 3-4 minutes until soft.)
2. Using a hand mixer or blender, blend cauliflower until smooth and creamy.
3. Add parmesan cheese, butter or margarine and salt & pepper, to taste.  The less cheese and butter you put in, the healthier this dish with be, so start slow!
4. If the mashed cauliflower is too thick, add some skim milk to the mixture to thin it out a bit and make it creamier.