Cuisinart HM-50DG Basic Vinaigrette, Creamy Blue Cheese Dressing, Garlic & Chive Mashed Potatoes

Basic Vinaigrette

The perfect topping for a crisp green salad, this can be varied by changing the flavor of the oil or vinegar, or by adding herbs.

Makes about 2 cups

1clove garlic, peeled and finely minced

2 tablespoons Dijon-style mustard

1⁄2 cup wine vinegar or lemon juice

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground pepper

1cup vegetable oil

1⁄2 cup extra virgin olive oil

Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. Mix on Speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about 11⁄2 minutes; continue to mix until totally blended.

(If vinaigrette is made ahead and separation occurs, remix on Speed 3/ medium until blended.)

Nutritional information per serving (1 tablespoon):

Calories 92 (98% from fat) • carb. 1g

•pro. 0g • fat 10g • sat. fat 1g • chol. 0mg

•sod. 54mg • calc. 1mg • fiber 0g

Creamy Blue Cheese Dressing

This version is much lower in fat than

traditional blue cheese dressings.

Try it as a dip for celery the next time

you serve Buffalo Wings.

Makes about 2 cups dressing

1clove garlic, peeled and chopped

1⁄2 ounce shallot, peeled and chopped

1⁄2 cup lowfat buttermilk

1cup nonfat yogurt

1⁄3 cup lowfat mayonnaise

3⁄4 teaspoon dry mustard

1⁄2 teaspoon Worcestershire sauce

1⁄4 teaspoon white pepper

3ounces crumbled blue cheese

dash Tabasco® or other hot sauce — to taste

Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using Speed 2 until smooth and creamy, 30

to 40 seconds. Add the crumbled blue cheese and Tabasco®. Mix using Speed 2 for 20 to 30 seconds longer. Let stand for 30 minutes before serving to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.

Nutritional information per serving (4 teaspoons):

Calories 27 (54% from fat) • carb. 1g

•pro. 1g • fat 1g • sat. fat 0g • chol. 2mg

•sod. 47mg • calc. 29mg • fiber 0g

Garlic & Chive Mashed Potatoes

Old-fashioned comfort food at its best.

For basic mashed potatoes, omit

the garlic and chives.

Makes 7 cups (12 servings)

3pounds russet or Yukon Gold potatoes

4–6 cloves garlic, peeled and halved

2teaspoons kosher salt, divided

1 teaspoon white wine vinegar

3⁄4 cup whole milk

1⁄2 cup half-and-half

3 tablespoons unsalted butter

1⁄2 cup (1⁄4 ounce) chopped fresh chives

1⁄4 teaspoon freshly ground white or black pepper

Peel the potatoes and cut into 3⁄4-inch- thick slices. Place the potatoes, garlic,

1 teaspoon kosher salt, and wine vinegar in a 33⁄4 quart saucepan* and cover with cold water by 1 inch. Cover loosely and bring to the boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 18 to 22 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and 1⁄4 cup of the chives in a Cuisinart® 11⁄2-quart sauce- pan. Simmer over low heat until butter is completely melted. Keep warm.

Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use Speed 2 to mash

12