Fill a large pan with cold water.
Add the potatoes and heat over
high heat to boiling. Let cook for
20-30 minutes until the potatoes
are tender and flake easily when
pierced with a fork or knife. Drain
well, shaking to remove excess
water. This step is extremely impor-
tant to ensure the potatoes aren't
gummy.
If desired, you can put the pota-
toes back in the pan and shake the
pan over the heat to dry out the pota-
toes.
If desired, place the hot, dry
potatoes in a bowl and mash with a
potato masher or with a mixer,
adding the remaining ingredients as
you go along, until the mixture is
smooth — be careful not to over-
mix. Place in a baking dish in a
slow, 225F. oven until ready to
serve. Serves 6.
Note: I like to serve both types of
mashed potatoes in the same meal.
For variation, you can substitute
some cooked celery root, parsnips,
fennel root, rutabagas, cauliflower, or
any cooked vegetables for some of the
potatoes.
Bar Ingredients And Recipes
Serve your mashed potatoes with any
of the following ingredients. Recipes
in bold are given.
horseradish
roasted garlic
sauteed mushrooms
dijon or grainy mustard caviar or roe
minced chipolte chiles (canned is
fine)
roasted bell peppers
caramelized onions
chives marinated artichoke hearts
chopped goat cheese or chevre
chopped sauteed spinach
minced fresh cilantro
minced olives
grated parmesan cheese
wasabi
sauteed leeks
minced grilled vegetables
ROASTED GARLIC
1/3 cup peeled garlic cloves
(if very large cut them in half)
3 T. extra virgin olive oil
Preheat oven to 350E Toss garlic
with oil and place in a "package" of
double-thickness foil, folding it to
seal the package tightly. Roast the
garlic for 45 minutes, or until the
cloves are very soft. Unwrap the garlic
and mash it with a fork. Serve warm
or at room temperature.
CARAMELIZED ONIONS
3 T. olive oil
2 large onions (4 cups) sliced thin
1 t. brown sugar
Heat the oil in a large skillet over
medium-high heat. Add onions; saute
until softened, about 8 minutes, stir-
ring occasionally. Reduce heat, add
the sugar and cook, stirring occasion-
ally until the onions are golden,
about 15 minutes. Serve warm or at
room temperature.
SAUTEED LEEKS
4 T. olive oil or butter
6 large leeks (white and pale green
parts only), sliced across the leek
into thin rings, separated,
washed well, and drained
Heat oil in a large skillet over
medium-high heat. Add well-drained
leeks and cook, stirring occasionally,
until softened.
SAUTEED MUSHROOMS
3 T. butter or margarine
1 pound mushrooms, any type or
combinations, cleaned and sliced
1/4 wine (any type)
salt and pepper to taste
Heat butter in a large skillet over
medium-high heat until melted. Add
mushrooms and saute for about five
minutes until the mushrooms are
softened. Add wine and cook until
most of the liquid has evaporated.
Add seasonings to taste. Serve warm
or at room temperature.
ROASTED BELL PEPPERS
3 large bell peppers, any color
Preheat broiler. Place peppers
directly on the top rack, 6-inches
from the element, with a cookie sheet
placed beneath the peppers on the
rack below to catch the juices. Roast
the peppers with the oven door
opened slightly, until the tops of the
pepper skins are blistered and
charred, about 8 minutes. Turn the
peppers over and char the other side.
Continue this process until the pep-
pers are mostly blackened.
Remove the peppers from the oven
and transfer them to a bowl and let
stand, covered tightly with plastic
wrap, until they are cool enough to
handle. Peel the peppers by rubbing
your fingers over the flesh (you can
do this under running water if
desired), cut them in half and remove
the stem, ribs and seeds. Slice or dice
the peppers and marinate them in a
little balsamic vinegar and olive oil if
desired.
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