Mashed Maple Sweet Potatoes | Cuisinart HM-90S instruction

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 1-inch pieces. Put potatoes in a medium-large stockpot and cover with water by 2 inches. Add 1 teaspoon of the salt to the pot and place over medium high heat. Bring water to a boil and allow potatoes to simmer until very tender.

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 ½-cup serving:

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 slow-braised dishes.

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 1-inch cubes. Put them and garlic cloves in a 6-quart stockpot and cover with water by 2 inches. Add 1 tea- spoon of salt to the pot and place over medium high heat. Bring water to a boil and allow to simmer until very tender.

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 ½-cup serving:

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 ¼-inch thick potato shell. Put scooped potato insides in the mixing bowl and reserve potato shells.