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30 seconds longer. Let stand for 30
minutes before using, to allow flavors to
develop. Cover and refrigerate all
unused portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Old fashioned comfort food at its best.
For basic mashed potatoes, omit the
garlic and chives.
Preparation: 20 minutes or less, plus cooking
time for potatoes.
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 1/2-inch
slices. Place the potatoes, garlic, 1 tea-
spoon kosher salt, and wine vinegar in
a 3-3/4 quart saucepan* and cover with
1 inch of cold water. Cover loosely and
bring to a boil over high heat, then
reduce heat to medium high and boil
gently until potatoes are tender but not
falling apart, about 15 to 18 minutes.
While potatoes are cooking, combine
milk, half-and-half, butter, and half the
chives in a 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 1/Low to mash the
potatoes and garlic until somewhat
smooth, about 30 seconds. While still
mixing, add the hot milk and butter mix-
ture, and mix until well blended, about
30 seconds. Mix on speed 3/Medium
until fluffy, about 1 minute. Add the
remaining salt and pepper; mix to
blend, 15 seconds. Scrape down sides
of pan with rubber spatula as neces-
sary. 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
hand mixer.
Tip: For a “lighter” everyday version, use
evaporated fat free milk (not reconstituted) in
place of the milk and half-and-half.
Souffléd Sweet Potatoes with
Praline Topping
For easy entertaining, you may prepare the
potatoes ahead of time. Make the topping
just before putting them into the oven.
Preparation: 20 – 25 minutes, plus cooking
and baking times.
Makes 8 - 12 servings
Cooking spray
3-1/2 pounds sweet potatoes or yams,
peeled, cut in 1/2-inch slices
zest of 1 lemon, finely chopped
2 tablespoons fresh lemon juice
1/2 cup brown sugar (light or dark),
firmly packed, divided
5 tablespoons butter, room
temperature, divided
1/2 cup evaporated fat-free milk
3large eggs
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
1/3 cup half-and-half
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch cayenne
2/3 cup coarsely chopped pecans
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
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