![Garlic & Chive Mashed Potatoes](/images/new-backgrounds/200953/20095325x1.webp)
04cu13061_chm5_ib 7/16/04 3:52 PM Page 13
Garlic & Chive Mashed Potatoes
Makes 7 cups (12 servings)
3pounds russet or Yukon gold potatoes
2teaspoons kosher salt, divided
1teaspoon white wine vinegar
3⁄4cup whole milk
1⁄2cup
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
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
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
in place of the whole milk and
Sweet Yam Casserole with Crunchy Pecan Topping
This
Makes 10 servings
cooking spray
11⁄2 pounds sweet potatoes or yams, peeled, cut into
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
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
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