MASHED MAPLE SWEET
POTATOES
Makes 6 cups
3pounds sweet potatoes or yams
2 teaspoons sea salt, divided
4 tablespoons unsalted butter
4 tablespoons orange juice
5 tablespoons maple syrup
½ teaspoon cinnamon
1⁄8 teaspoon freshly ground nutmeg
1.Peel potatoes and cut into
2.Drain water well and put potatoes back in stockpot. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mash the potatoes directly in pot starting on speed 1. Increase speed gradually to speed 4 until potatoes are thoroughly mashed and smooth. Mix in the butter, juice, syrup, remaining salt, cinnamon, and nutmeg, using speed 4, until ingredients are com- pletely incorporated.
3.Taste and adjust seasoning accordingly. Serve immediately.
Nutritional information per
Calories 192 (18% from fat) • carb. 38g • pro. 2g
•fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg
•calc. 26mg • fiber 5g
CELERY ROOT AND
POTATO PURÉE
A delicious alternative to mashed potatoes
– perfect with
Makes about 8 cups
2½ pounds celery root
2pounds Yukon Gold potatoes
2garlic cloves
1¾ teaspoons kosher salt, divided
4tablespoons unsalted butter
¼ cup milk
½ teaspoon freshly ground black pepper
1.Peel both the celery root and potatoes and cut into
2.Drain water well and put vegetables back in stockpot. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix directly in pot starting on speed 1. Increase speed gradually to speed 4 until thoroughly mashed. Add butter, milk, remaining salt, and pepper. Mix well until all ingredients are completely incorporated.
3.Taste and adjust seasoning accordingly.
Nutritional information per
Calories 98 (27% from fat) • carb. 16g • pro. 3g
•fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg
•calc. 49mg • fiber 3g
GOAT CHEESE AND GREEN
ONION TWICE BAKED
POTATOES
Makes 4 servings
4russet or baking potatoes, about 10 to 12 ounces each
1teaspoon olive oil, divided
3tablespoons plus 1 teaspoon unsalted butter
½cup whole milk, may use lowfat
3ounces soft goat cheese or chèvre
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chopped scallions
3tablespoons chopped chives, divided
1.Preheat oven to 400°F. Scrub potatoes and dry well. Prick randomly with the tines of a fork or point of a sharp knife. Rub each with ¼ teaspoon olive oil.
2.Place potatoes directly on the rack and bake for 1 hour, until skins are slightly crispy and interiors are soft and easily pierced with a knife. Remove the pota- toes from the oven and lower the tem- perature to 375°F.
3.When cool enough to handle, horizon- tally cut off top quarter of each potato and scoop out cooked potato, leaving a
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