can't say that I make these garlic smashed potatoes often. When I am making mashed potatoes for our dinner, I usually peel russet potatoes that I boil and finish off in my KitchenAid mixer using the paddle attachment, adding butter or olive oil, and warmed milk or buttermilk. The ingredients mostly depend on my mood. Under more special circumstances, like our recent Thanksgiving dinner, I will make these garlic-infused smashed potatoes… Always! These Garlic Smashed Potatoes are truly an indulgence. From the unsalted butter, to the garlic, and the fresh, heavy cream, all of the ingredients combine to deliver the ultimate comfort food side-dish.
These mashed potatoes can elevate the humblest of meals into food worthy of a dinner party. These mashed potatoes would make my ramekins of Baked Eggs with Mashed Potatoes and Ham
taste even more fabulous!
… Garlic Mashed Potatoes …
from The Olives Table by Todd English
Serves 4• 2 pounds new potatoes, unpeeled, cut into large dice• 1 tablespoon unsalted butter• 4 to 5 garlic cloves, crushed• 2 cups heavy cream• 1 teaspoon kosher salt• 1/2 teaspoon black pepper1. Place the potatoes in a large saucepan, cover with cold water and bring to a boil. Reduce the heat and cook until the potatoes are tender, about 15 minutes. Drain and return to the pot. Mash with a potato masher or fork.2. While the potatoes are cooking, melt the butter in a small skillet over medium-high heat. Add the garlic and cook until the garlic is just golden, 2 to 3 minutes. Add the cream and cook until it has reduced by half, about 7 minutes. Add the garlic cream, salt, and pepper to the potatoes and mix well. If necessary, reheat over low heat. Serve immediately.3. Use any leftovers for my Baked Eggs with Mashed Potatoes and Ham.
TAKE a LOOK:
Did you just wake up this morning like I did, and think... yikes! Thanksgiving is tomorrow! So many things I could have and should have done yesterday, but I left them for today -- cubing the bread for the stuffing, rolling the pumpkin pie pastry, brining the turkey, setting the table... Needless to say, this will be a busy day.
If you're looking for an easy and delicious way to make green beans (or broccoli), do as I do... Bring salted water to a boil in a large sauté pan. Add the green beans and cook at a gentle boil for 4 to 5 minutes; time depends on the size of the beans. I prefer my beans more tender than crisp. Drain the beans and wrap in a dish towel. The beans can now be held for several hours at room temperature. If you want to get a jump on things, take the green beans, still wrapped in the dish towel, and slide into a zip-lock bag and refrigerate overnight. Pull out of the refrigerator about an hour before needed, and right before you're ready to serve, heat some very good olive oil in a sauté pan. Add the beans and cook over medium heat. I like mine seared a little bit. Remove from the heat and sprinkle with fleur de sel. Devour immediately. YUM!
Up until about twelve years ago we traveled every Thanksgiving to spend it with family out-of-state. Once we decided we would start our own traditions by celebrating the holiday at home, I pulled this recipe from Bon Appetit magazine and have been making it every year since then. An article last week on the website Serious Eats suggested using leftover stuffing as hash with poached eggs. That's exactly what I did and I liked it enough to consider it a contender for my upcoming New Years Day brunch. To approximately 8 cups of leftover stuffing, I added additional chicken broth to moisten and two beaten eggs. I melted butter in a large sauté pan and pan-fried the stuffing over medium-high heat. Once I had a nice crusty bottom, I turned the stuffing to brown on the other side. Topped with a poached egg, it was a delicious light supper.
SAUSAGE, APPLE and DRIED CHERRY STUFFING
adapted from Bon Appetit
• 12 cups good quality bread, cut into 3/4-inch cubes
• 1 pound sweet Italian sausage (casings removed)
• 1/4 cup unsalted butter
• 6 cups sliced leeks (white and pale green parts only)
• 1 pound Granny Smith apples, peeled, cored and diced
• 2 cups diced celery
• 4 teaspoons poultry seasoning
• 1 cup dried sour cherries (add additional if you love them as much as I do)
• 4 teaspoons chopped, fresh rosemary
• 2/3 cup chopped, fresh Italian parsley
• 3 eggs, beaten to blend
• 1 1/2 to 2 cups (approximately) canned, low-salt chicken broth
1. Preheat oven to 350˚ F. Divide bread cubes between two large baking sheets. Bake until slightly dry, about 15 minutes. COOL completely.
2. Sauté sausage over medium-high heat until cooked through, crumbling coarsely. Transfer the sausage to a large bowl. Pour off any drippings. Melt butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften. Mix in dried cherries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season to taste with salt and pepper. (This can be prepared one day ahead. Cover and refrigerate.) Mix eggs into stuffing. Mix enough chicken broth into stuffing to moisten. Spoon into a buttered baking dish. Cover with buttered foil and bake at 350˚ F for about 45 minutes. Uncover and bake until golden on top, about 15 minutes longer.
We celebrated a lovely Thanksgiving this past Thursday. It has truly become my favorite holiday. Being in my kitchen for several days cooking for this meal gives me great satisfaction. And this Thanksgiving we were joined by our favorite neighbors, which made it all the more special.
This year I brined the turkey for the first time, and I will do it again next year. It was, in my opinion, the best turkey I ever made. We had Parker House Rolls...
and Maple Whipped Sweet Potatoes with Homemade Marshmallows. For those of you who turn up your nose to sweet potatoes with marshmallows, try these! It is the most talked about and most anticipated dish on my holiday table. It is the leftover that disappears from the refrigerator before anything else. And every year I put it under the broiler at the last minute while I'm madly dashing around... and forget about it. It still tasted delicious.