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11
MASHED MAPLE SWEET
POTATOES
Makes 6 cups
3 pounds sweet potatoes or yams
2 teaspoons sea salt, divided
4 tablespoons unsalted butter
4 tablespoons orange juice
5 tablespoons maple syrup
½ teaspoon cinnamon
1
⁄8 teaspoon freshly ground nutmeg
1. Peel potatoes and cut into 1-inch pieces.
Put potatoes in a medium-large stockpot
and cover with water by 2 inches. Add 1
teaspoon of the salt to the pot and place
over medium high heat. Bring water to a
boil and allow potatoes to simmer until
very tender.
2. Drain water well and put potatoes back
in stockpot. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mash the
potatoes directly in pot starting on speed
1. Increase speed gradually to speed 4
until potatoes are thoroughly mashed and
smooth. Mix in the butter, juice, syrup,
remaining salt, cinnamon, and nutmeg,
using speed 4, until ingredients are com-
pletely incorporated.
3. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per ½-cup serving:
Calories 192 (18% from fat) • carb. 38g • pro. 2g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg
• calc. 26mg • fiber 5g
CELERY ROOT AND
POTATO PURÉE
A delicious alternative to mashed potatoes
– perfect with slow-braised dishes.
Makes about 8 cups
2½ pounds celery root
2 pounds Yukon Gold potatoes
2 garlic cloves
1¾ teaspoons kosher salt, divided
4 tablespoons unsalted butter
¼ cup milk
½ teaspoon freshly ground
black pepper
1. Peel both the celery root and potatoes
and cut into 1-inch cubes. Put them and
garlic cloves in a 6-quart stockpot and
cover with water by 2 inches. Add 1 tea-
spoon of salt to the pot and place over
medium high heat. Bring water to a boil
and allow to simmer until very tender.
2. Drain water well and put vegetables back
in stockpot. Insert the mixing beaters into
the Cuisinart
®
Hand Mixer. Mix directly in
pot starting on speed 1. Increase speed
gradually to speed 4 until thoroughly
mashed. Add butter, milk, remaining salt,
and pepper. Mix well until all ingredients
are completely incorporated.
3. Taste and adjust seasoning accordingly.
Nutritional information per ½-cup serving:
Calories 98 (27% from fat) • carb. 16g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg
• calc. 49mg • fiber 3g
GOAT CHEESE AND GREEN
ONION TWICE BAKED
POTATOES
Makes 4 servings
4 russet or baking potatoes, about
10 to 12 ounces each
1 teaspoon olive oil, divided
3 tablespoons plus 1 teaspoon
unsalted butter
½ cup whole milk, may use lowfat
3 ounces soft goat cheese or chèvre
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
¼ cup chopped scallions
3 tablespoons chopped chives,
divided
1. Preheat oven to 400°F. Scrub potatoes
and dry well. Prick randomly with the
tines of a fork or point of a sharp knife.
Rub each with ¼ teaspoon olive oil.
2. Place potatoes directly on the rack and
bake for 1 hour, until skins are slightly
crispy and interiors are soft and easily
pierced with a knife. Remove the pota-
toes from the oven and lower the tem-
perature to 375°F.
3. When cool enough to handle, horizon-
tally cut off top quarter of each potato
and scoop out cooked potato, leaving a
¼-inch thick potato shell. Put scooped
potato insides in the mixing bowl and
reserve potato shells.
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