Cuisinart CHM-5 Garlic & Chive Mashed Potatoes, Sweet Yam Casserole with Crunchy Pecan Topping

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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

1teaspoon white wine vinegar

3⁄4cup whole milk

1⁄2cup half-and-half

3tablespoons unsalted butter

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

1⁄4teaspoon freshly ground white or black pepper

Peel the potatoes and cut in 3⁄4-inch-thick slices. Place the potatoes, garlic, 1 tea- spoon 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 18–22 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and 1⁄4 cup of the chives in a Cuisinart® 11⁄2-quart 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 2 to mash the potatoes and garlic until somewhat smooth, about 60 seconds. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on Speed 4 until fluffy, about 1–2 minutes. 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 Cuisinart® Hand Mixer.

Tip: For a “lighter” everyday version, use reduced fat or fat-free milk

in place of the whole milk and half-and-half.

Sweet Yam Casserole with Crunchy Pecan Topping

This easy-to-make casserole can be prepared a day ahead to make holiday entertaining easier.

Makes 10 servings

cooking spray

11⁄2 pounds sweet potatoes or yams, peeled, cut into 1-inch pieces

6tablespoons (3⁄4 stick) unsalted butter, room temperature

2 large eggs

1⁄4cup firmly packed brown sugar

1⁄2teaspoon cinnamon

1⁄2teaspoon ground ginger

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground black pepper

11⁄2 cups cornflakes, crushed

1⁄2cup (packed) brown sugar

1⁄2cup chopped pecans

6tablespoons (3⁄4 stick) unsalted butter, melted

If baking immediately after preparing, preheat oven to 400°F. Lightly coat an 8-cup baking dish with cooking spray.

Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Mix on Speed 1 for one minute, then increase to Speed 2 and beat until smooth. Add eggs, brown sugar, spices, salt and pepper; beat on Speed 1 to blend, about 30 seconds. Transfer mixture to the prepared baking dish. (Can be made

1 day ahead. Cover and refrigerate.) Bake potatoes in the preheated oven until they are slightly puffed and begin- ning to brown around the edges, about 25–30 minutes.

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