so take the time to make it taste good!

Posts tagged “heavy cream

Garlic mashed potatoes

Idaho Potatoes

I love mashed potatoes served with roast chicken, beef or turkey.  The creamy goodness plays nicely against the heartiness of flavor.  On their own, mashed potatoes are a real treat so when you add garlic and Parmesan cheese to them they are even better.  Steaming the potatoes instead of boiling them gives you a fluffier mash.  Leaving the skins on is good for you and is much easier on you also.  Use real Parmesan cheese, the pre-grated cheese dust tends to stay dusty and gritty in the potatoes – not very pleasant.  These are so good that you do not even need gravy….unless you want some.
We love mashed potatoes and I love when my kids ask who made the potatoes (meaning; are they mine or my wife’s) before they dig in.  I’m sure my wife doesn’t mind that I make the potatoes.
I also make a version of these potatoes with crumbled bacon, chives and cheddar cheese that are very good also.

Ingredients:

2 1/2 Pounds russet potatoes

1/2 C Heavy cream

1/2 C Butter

2 T Garlic, minced

1/4 C Parmesan cheese, shredded

Salt & pepper to taste

Preparation:

 

 

Grate cheese

1. Wash the potatoes and cut into 1 1/2 inch cubes.

2. Set a large collander into a large stock pot.  Cover the bottom of the pot with 1 1/2 inches of water.  Set the pot over medium high heat.

3. Add the potatoes, cover with a tight lid and steam the potatoes for about 15 minuts.

4. Carefully remove the collander and rince the potatoes under running water to remove the starch.

5. Add water to the pot so you have 1 1/2 inches again.  Return the collander to the pot and contiue to steam the potatoes until a knife inserted slides in easily.

6. Remove the potatoes to a large bowl and mash them with all of the remaining ingredients.

Cook’s notes: You can peel the potatoes, but the skins have nutrients and add a texture to the finished potatoes.

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Ultimate Chocolate Cupcakes w/ Ganache Filling

If you don’t have a copy of the May & June issue of Cook’s Illustrated I would highly recommend getting one.  Or you can go here http://www.cooksillustrated.com/recipes/login.asp?docid=23637, start your subscription and print it off the web. Yesterday my wife and I tried the recipe for the above mentioned cupcakes and they were a great hit.  Our children were impatient while we made them, but soon went into chocolate comas after eating one.  We took the cupcakes over to some friends who had us over for dinner and they raved about how wonderful they were.

Ultimate Chocolate Cupcakes

The cupcakes were everything the recipe promised they would be; “a moist, tender (but not crumbly) crumb capped with just enough creamy, not too sweet frosting.”  We doubled the recipe (so we would have some left over after dinner at our friends) and were able to make 30 cupcakes so our muffin tins must be smaller than the ones CI used for theirs.  Also, the batter is very loose so don’t panic, they bake up wonderfully!

A bit of advice; try using a flavored coffee in the recipe.  We used Berres Brothers Chocolate Raspberry http://www.berresbrothers.com/product/ChocolateRaspberry/FlavoredFruity and made the coffee strong (we like it that way).  This gave the cupcakes a hit of raspberry flavor that was very enjoyable.

These cupcakes are very rich so a glass of cold milk or cup of coffee is a nice compliment to them.

After making these cupcakes a box mix will be the last thing you reach for (or maybe you will resort to the box when unwanted guests stop by).  trust me you are worth the time and effort of these cupcakes!

PS. so are the people you love!