Cuisinart CHM-5 - Manual (Page 13)

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 tea-
spoon 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 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 1–2 minutes. 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
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 begin-
ning to brown around the edges, about
25–30 minutes.
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