Garlic & Chive Mashed Potatoes | Cuisinart IB-405A, 0CU6515 guide

¼teaspoon white pepper

3ounces crumbled blue cheese dash hot sauce – to taste

Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using speed 2/Low until smooth and creamy, 30 to 40 seconds. Add the crumbled blue cheese and hot sauce. Mix using speed 2/Low for 20 to 30 seconds longer. Let stand for 30 minutes before using, 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.

Preparation: 20 minutes or less, plus cooking time for potatoes.

Makes 7 cups (12 servings)

3pounds russet or Yukon Gold potatoes

4-6 garlic cloves, peeled and halved

2teaspoons kosher salt, divided

1teaspoon white wine vinegar ¾ cup whole milk

½ cup half-and-half

3tablespoons unsalted butter ½ cup (¼ ounce) chopped

fresh chives

¼ teaspoon freshly ground white or black pepper

Peel the potatoes and cut into ½-inch slices. Place the potatoes, garlic, 1 teaspoon kosher salt, and wine vinegar in a 3¾ quart saucepan* and cover with 1 inch of cold water. Cover loosely and bring to a boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 15 to 18 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and half the

chives in a 1½-quart saucepan. 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 1/Low to mash the potatoes and garlic until somewhat smooth, about 30 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on speed 3/ Medium until fluffy, about 1 minute. Add the remaining salt and pepper; mix to blend, 15 seconds. Scrape down sides of pan with rubber spatula as necessary. Transfer the potatoes to a warm serving bowl and sprinkle with the remaining chopped chives. Serve immediately.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 3g

•fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg

•calc. 42mg • fiber 2g

*Do not use nonstick cookware with the hand mixer.

Tip: For a “lighter” everyday version, use evaporated fat-free milk (not reconstituted) in place of the milk and half-and-half.