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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)
3 pounds russet or Yukon gold potatoes
4–6 cloves garlic, peeled and halved
2 teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3
⁄
4
cup whole milk
1
⁄
2
cup half-and-half
3 tablespoons 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
3
⁄
4
-inch-
thick 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 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
®
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 1 to mash the
potatoes and garlic until somewhat
smooth, about 60 seconds. While still
mixing, add the hot milk and butter mix-
ture, and mix until well blended, about
30 seconds. Mix on Speed 3 until fluffy,
about 1–2 minutes. Add the remaining
salt and pepper, mix to blend, 15 sec-
onds. 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
1
1
⁄
2
pounds sweet potatoes or yams,
peeled, cut into 1-inch pieces
6 tablespoons (
3
⁄
4
stick) unsalted
butter, room temperature
2 large eggs
1
⁄
4
cup firmly packed brown sugar
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon ground ginger
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground black
pepper
1
1
⁄
2
cups cornflakes, crushed
1
⁄
2
cup (packed) brown sugar
1
⁄
2
cup chopped pecans
6 tablespoons (
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 beginning to brown around
the edges, about 25–30 minutes.
While potatoes bake, prepare the
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