Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.
Ingredients:
1 celeriac, peeled
¼ cup olive oil
¼ cup fresh thyme, chopped
2 cloves garlic, minced
3-4 tablespoons water or chicken stock
Sea salt and fresh ground pepper
Method:
1. Trim celeriac by slicing about ½-inch off bottom end. Slice remaining root into ½-inch pieces.
2. Place medium-sized sauce pan over medium-high heat, then add olive oil to heat. Add celeriac, garlic, thyme and salt and pepper, stirring to coat in oil. Pan fry for about 5 minutes to give celeriac a little color.
3. Turn heat down to low, then add water or chicken stock, place lid on top and cook for about 25 minutes, until celeriac is tender and liquid is absorbed. Season to taste, then stir roughly with wooden spoon to slightly smash the celeriac into rustic chunks. Serve warm.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Ingredients:
3-4 turnips, peeled and cubed
3-4 parsnips, peeled and cubed
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh herbs of your choice, such as parsley, oregano and thyme, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and parsnips to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and herbs and sauté until the garlic is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer.
3. Drain the turnips and parsnips in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk mixture and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, and add salt and pepper if needed.
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Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and Russet potatoes.
Ingredients:
For confit:
2 large leeks, white and light green parts only
1 tablespoons butter
â…› cup water
¼ teaspoon sea salt
3-4 Russet potatoes, peeled and cut into small cubes
½ teaspoon sea salt
1 cup chicken broth, or enough to cover potatoes in a sauce pan
¼ cup cream
3 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. To prepare confit, wash leeks and quarter them lengthwise, and then cut crosswise into quarter-inch pieces. In a medium sauce pan with a lid, melt butter, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
2. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about ¼ cup of the broth. Mash the potatoes with a ricer or in a stand mixer.
3. Preheat oven to 350°. Warm the cream, broth and butter and mix into the potatoes. Add more cream if mixture seems dry. Season generously with salt and pepper.
4. Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9- by 11-inch baking dish. Bake in the oven for 40 minutes, or until golden brown on top. Serve warm. (The casserole can be made the night before and refrigerated before being finished in oven.)
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Mashed Squash & Maple Syrup
Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
Ingredients:
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
Method:
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
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Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
Ingredients:
4 Ball turnips, peeled and cubed
2 medium-sized German Butterball potatoes
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and sage and sauté until the garlic and sage are fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, add salt and pepper.
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Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Ingredients:
2½ pounds fingerling potatoes, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste
Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.
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Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.
Ingredients:
1-2 celery roots, trimmed, peeled and cut into 1-inch cubes
1-1½ pounds fingerling potatoes, peeled and cut into ¾-inch cubes
2 cups chicken broth or water
2 cups whole milk
3 garlic cloves, peeled
3 thyme sprigs
1 bay leaf
4 tablespoons unsalted butter, at room temperature
Sea salt and fresh ground pepper
Method:
1. Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.
2. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash the vegetables until coarsely pureed and then add in the butter. Season with salt and pepper and serve warm.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Mashed Potatoes & Rutabaga
Tip: The waxy outer skin of the rutabaga is much easier to remove after a quick 2-3 minute zap in the microwave.
Ingredients:
1 Gilfeather rutabaga, outer skin removed and cut into 1-inch chunks
10-12 Russian Banana fingerling potatoes, cut into 1-inch chunks
¾ cup heavy cream
8 tablespoons cold butter, cut into 5-6 pats
Sea salt
Farm & Larder Tomme cheese (optional)
Freshly-chopped Italian parsley, for garnish
Method:
1. Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and cook for 45 minutes.
2. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes. Strain rutabagas and potatoes from the water and pass through a food mill into a large bowl.
3. In a small sauce pot, bring the cream to a boil and turn off. Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and season with salt if needed. Finish with a grating of Tomme cheese and freshly-chopped parsley, if desired.
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