Cuisinart HTM-7L Garlic & Chive Mashed Potatoes, Souffléd Sweet Potatoes with Praline Topping

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 cloves garlic, peeled and halved

2teaspoons kosher salt, divided

1teaspoon white wine vinegar 3/4 cup whole milk

1/2 cup half-and-half

3tablespoons 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 in 1/2-inch slices. Place the potatoes, garlic,

1 teaspoon kosher salt, and wine vinegar in a 3-3/4 quart saucepan* and cover with cold water by 1 inch. 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 chives in a 1-1/2 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 whip 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 4 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.

Souffléd Sweet Potatoes with

Praline Topping

For easy entertaining, you may prepare the potatoes ahead of time. Make the topping just before putting dish into the oven.

Preparation: 20 – 25 minutes, plus cooking and baking times

Makes 8 - 12 servings

Cooking spray

3-1/2 pounds sweet potatoes or yams, peeled, cut in 1/2-inch slices zest of 1 lemon, finely chopped

2tablespoons fresh lemon juice 1/2 cup brown sugar (light or dark),

firmly packed, divided

5tablespoons butter, room temperature, divided

1/2 cup evaporated fat free milk

3large eggs

1-1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground pepper 1/3 cup half-and-half

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg pinch cayenne

2/3 cup coarsely chopped pecans

Preheat the oven to 350°F. Coat an 8-cup shallow casserole/baking dish with cooking spray.

Place the sweet potatoes in a 3-3/4 quart saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to medium and cook until potatoes are fork tender, about 15 to 18 minutes. Drain and transfer to a large bowl. Add lemon zest and juice. Mash potatoes on speed 2 until smooth, about 40 seconds. Add half the brown sugar and 2 tablespoons of the butter; mix until well blended, about 40 seconds. Add the evaporated fat free milk; mix on speed 4 until blended, 30 seconds. Mix in the eggs

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