Herb-Scented Mashed Potatoes

These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.

Yield: Serves 6 to 8

  • 1/2 cup plus 2 T heavy cream
  • 1/2 cup plus 2 T whole milk
  • 4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
  • one 4 to 6-inch rosemary sprig
  • 1 4 to 6-inch sage sprig
  • 2 garlic cloves, crushed
  • 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
  • Kosher salt
  • freshly ground black pepper
  1. In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
  2. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
  3. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
  4. Drain well, then pass the potatoes through a ricer into the pot.
  5. Fold in the cream mixture and season generously with salt and pepper.
  6. Light the broiler and position the rack 8 inches from the heat.
  7. Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
  8. Gently brush with melted butter.
  9. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.

Make-Ahead Mashed Potatoes

I have been waiting almost a year to share my 2018 Thanksgiving recipes. 🙂

These mashed potatoes were so delicious, my son is planning to make them himself this year as his contribution to the feast. (…and to ensure that they make it back on the menu!) He has also requested scalloped potatoes. :/

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I prepared the potatoes in advance, earlier in the day, and kept them warm in a slow-cooker until the rest of the meal was ready to be served.

The beauty of this recipe is that the potatoes can be made up to TWO days before Thanksgiving. The finished dish can be gently reheated with just a little more dairy. The science behind this is that because the butterfat coats the potato starches, it prevents them from becoming sticky or gummy. If you are apprehensive to make this dish so far in advance, the potatoes can be prepared through step 6 (riced) and the remaining steps can be completed just prior to serving.

Yield: 8 servings

  • 4 lb. medium Yukon Gold potatoes, scrubbed
  • Kosher salt
  • 2/3 to 1 cup heavy cream
  • 2/3 to 1 cup whole milk
  • 1 1/4 cups (2½ sticks) unsalted butter, cut into pieces
  • 1/2 cup sour cream
  • freshly ground black pepper
  1. Place potatoes in a large pot and pour in cold water to cover by 1″.
  2. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil.
  3. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes.
  4. Drain and return potatoes to warm pot to dry (off heat).
  5. Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
  6. Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt.
  7. Mix with a potato masher until butter is melted and combined.
  8. Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream.
  9. Taste and season with salt and pepper as desired.

Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.

Seared Scallops & Cauliflower Grits

With the sunshine and warmer weather, an Easter weekend tradition in our house is to celebrate our love (and the food!) of the beautiful South Carolina Low Country. I usually serve a version of the classic Low Country dish, Shrimp and Grits, but, this year tried this scallop and cauliflower grits adaptation. We absolutely loved it!

This recipe was adapted from Joel Gamoran, Sur La Table National Chef, via Sur la Table.com. I puréed the vegetables instead of juicing them for the sauce, used riced cauliflower, and doubled the garlic. Amazing.

Yield: Makes 4 Servings

For the Cauliflower Grits:

  • sea salt and freshly ground black pepper
  • 2 pounds riced cauliflower
  • 1 to 2 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese (I used Parmigiano-Reggiano)
  • 4 cloves garlic, minced

For the Scallops:

  • 2 medium whole tomatoes, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large carrot, peeled and chopped
  • 2 tablespoons canola or grape seed oil
  • 16 sea scallops, patted dry
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 2 scallions, thinly sliced, for garnish
  • freshly ground black pepper, to taste
  1. Prepare the Cauliflower Grits: In the microwave, steam the riced cauliflower for 4 minutes, or until very tender.
  2. Combine the steamed cauliflower with Parmesan, garlic, and enough cream cheese to achieve desired consistency.
  3. Season with salt and pepper. Keep warm.
  4. Prepare the Scallops: Combine the tomatoes, pepper and carrot in a Vitamix, food processor, or blender. Puree.
  5. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  6. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter.
  7. Reduce heat to medium-low and add remaining oil to skillet.
  8. Add shallot and sauté until translucent, about 3 minutes.
  9. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute.
  10. Slowly whisk in puréed vegetables and bring to a boil.
  11. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
  12. To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper, as desired.

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