Old MacDonald's Potato Box Recipes
Mashed Potatoes with Variations Ingredients 2 1/2 lbs. baking potatoes, peeled and cut into chunks Coarse salt and freshly ground pepper 6 T. unsalted butter, at room temperature 1/3 cup heavy cream Directions Boil the potatoes in plenty of lightly salted water until they are tender throughout when pierced with a sharp fork or knife point. Drain the potatoes well and put them through a food mill or press them through a sieve. Do not puree the potatoes in a food processor - they will become gluey. Working the potatoes as little as possible and using a wooden spoon or spatula, beat in the butter and the cream and season the potatoes to taste with salt and freshly ground pepper. Serve immediately or set aside and reheat in a casserole in a 350 degree F oven. Foie Gras: Use 1/2 cup foie gras scraps, chopped into dice. Sear the scraps in a hot saute pan, stirring until the foie gras is just cooked and has rendered some fat. Fold in the liver and fat into the mashed potatoes instead of butter. Roasted Garlic: Beat in 2 t. roasted garlic puree, (Chef Malouf's recipe in his cookbook, p.296), when you add the butter. Herbs and Cheese: Add 1/2 cup grated Hawthorne Valley, Swiss or Parmesan cheese and 3T. herbs (garlic, chives and parsley, for example) chopped into a paste to the potatoes before seasoning them. Horseradish: Beat in 3 T. prepared horseradish when you add the butter. Olive Oil and Rosemary: Gently simmer 2 T. chopped fresh rosemary in 4 T. extra virgin olive oil for 5 minutes. Strain and add instead of butter. Tarragon and Tomato: Beat in 1 T. chopped fresh tarragon and 2 T. tomato compote, (Chef Waldy's recipe is on p. 293 in his cookbook), when you add the butter. Yukon Gold and Dill: Add 2 T. chopped fresh dill to the potatoes and substitute 1/3 cup sour cream for the heavy cream.

Old MacDonald's Potato Box Recipes

Mashed Potatoes with Variations

Ingredients

2 1/2 lbs. baking potatoes, peeled and cut into chunks
Coarse salt and freshly ground pepper
6 T. unsalted butter, at room temperature
1/3 cup heavy cream

Directions

Boil the potatoes in plenty of lightly salted water until they are tender throughout when pierced with a sharp fork or knife point. Drain the potatoes well and put them through a food mill or press them through a sieve. Do not puree the potatoes in a food processor - they will become gluey. Working the potatoes as little as possible and using a wooden spoon or spatula, beat in the butter and the cream and season the potatoes to taste with salt and freshly ground pepper. Serve immediately or set aside and reheat in a casserole in a 350 degree F oven.

Foie Gras: Use 1/2 cup foie gras scraps, chopped into dice. Sear the scraps in a hot saute pan, stirring until the foie gras is just cooked and has rendered some fat. Fold in the liver and fat into the mashed potatoes instead of butter.

Roasted Garlic: Beat in 2 t. roasted garlic puree, (Chef Malouf's recipe in his cookbook, p.296), when you add the butter.

Herbs and Cheese: Add 1/2 cup grated Hawthorne Valley, Swiss or Parmesan cheese and 3T. herbs (garlic, chives and parsley, for example) chopped into a paste to the potatoes before seasoning them.

Horseradish: Beat in 3 T. prepared horseradish when you add the butter.

Olive Oil and Rosemary: Gently simmer 2 T. chopped fresh rosemary in 4 T. extra virgin olive oil for 5 minutes. Strain and add instead of butter.

Tarragon and Tomato: Beat in 1 T. chopped fresh tarragon and 2 T. tomato compote, (Chef Waldy's recipe is on p. 293 in his cookbook), when you add the butter.

Yukon Gold and Dill: Add 2 T. chopped fresh dill to the potatoes and substitute 1/3 cup sour cream for the heavy cream.