01 December 2013
5 lb. bag red potatoes
1 cup whole milk
4 tbsp. unsalted butter
1/2 cup sour cream
2 tbsp. chives + more for sprinkling
Salt and Pepper
1 egg + water mix
1. Peel potatoes, but not completely. I like some skin in my mashed potatoes when I use red-skinned. If you don't, then you can peel them all the way. Whatever your preference. Put them in a large stock pot and cover with cool water. Bring the pot to a boil and cook potatoes until fork tender.
2. When potatoes are finished, drain and return to hot pot. Add the milk and butter and beat with a hand-mixer until smooth. Next, add the sour cream and fold in with a spatula. Fold in the chives, and add salt and pepper.
3. Transfer potatoes to a large bowl and brush top with egg wash. Bake in a 350-degree oven for about 15-minutes, or until a crust forms on top. Remove from oven and sprinkle with chives.
With the Thanksgiving Challenge I did, I ended up making a few things I had never ever made before. Stuffing for the first time, cauliflower puree, and now - candied yams! I guess I should stop being so nervous about cooking things I haven't made before, because these babies came out so well! I did a hazelnut crumble, but you can also do traditional marshmallows!
What You'll Need:
- 5 lb. sweet potatoes
- 1 stick butter
- 2 cups brown sugar
- 1 cup heavy cream
- 1/4 cup blue agave
- 1/2 cup maple syrup
- 1 tsp. cinnamon
- 1/8 tsp. ground sage
- 1 1/2 tbsp. apple cider vinegar
- 1/2 cup hazelnuts, chopped
- 1/2 cup coconut
- 2 gingersnap cookies
1. Peel your sweet potatoes and par-boil them until just tender. You are going to put them in the oven to finish cooking, so you don't want them too soft.
2. Melt the butter over medium heat and whisk in brown sugar, cream, agave, syrup, cinnamon, and sage powder. Whisk thoroughly until everything has dissolved. Add vinegar and simmer on low. Meanwhile, in a food processor, grind the hazelnuts, coconut, and gingersnap cookies until you have a nice crumble.
3. Transfer the potatoes to a oven-safe dish. Cover the potatoes with your liquids and bake in the oven until the potatoes are soft. Remove from the oven and sprinkle with hazelnut crumble. Spray with cooking spray and return to the oven to broil on high for 5-8 minutes, or until crumble has baked to golden brown.
How can you really dress up corn? I like Old Bay on my corn, but I wanted to incorporate some great fall flavors into this dish. For one of the Elite Eight side dish winner, I decided to upgrade the butter that goes into the corn. The great thing is, you can use this compound butter on just about anything you slather deliciousness on!
What You'll Need:
- 2-lb. bag frozen corn
- 1 stick softened butter
- 2 sage leaves
- 1 tbsp. tomato paste
- Salt and pepper
- 1/2 tsp. cayenne pepper
1. Heat corn over medium-high heat with a small amount of liquid in the pot. I like using milk, but you can use water and then drain later. Hell, cook it in tequila! ;-)
2. In a food processor, mix butter, sage, tomato paste, salt, pepper, and cayenne power. Shape into a log and wrap in plastic wrap. Refrigerate for at least 2 hours.
3. When corn is piping hot, transfer to a serving dish, and swirl in about 2-3 tbsp. of butter.
Enjoy! (And enjoy on some biscuits, too!)