Not Your Grandma's Mashed Potatoes

Yes, I am reinventing my Grandmother's tried and true mashed potato recipe.  Much like her, it has no flares.  It is simple, beautiful and always a crowd pleaser.  However, I thought why not try to embellish and "modernize" our family favorite (next to pumpkin pie) Thanksgiving side.

The smell of mashed potatoes during the holidays always takes me back to the many memories in my Grandmother's kitchen.  So much so that when Bath & Body Works released a candle that was buttered mashed potato scented my sister and I stood there in the store and inhaled the aroma for at least five minutes (or more).  We reminisced about our lovely "Gram" and how her house always smelled of the creamy buttery goodness.  To this day we still make her version(ish) every holiday season.

This year as I put a new twist on her mashed potato recipe I'm praying she's not rolling over in her grave and that she actually thinks is a great idea.  As I have admitted before I have an insane love for butter and I'm positive I get it from my her.  While I don't use it as a dip for my pretzels (yes she did this AND still had birdie legs) I do love to cook with it and I'm not afraid to use a whole stick, or more, in a recipe.

Will this be our new version of her recipe?  Who knows.  What I do know is that I am forever thankful for my Grandma.  For her love, kindness, and giving me a never ending passion for butter.

Roasted Garlic Browned Butter Mashed Parsnips and Potatoes

Ingredients
6-8 medium yellow potatoes, pealed and cut into large cubes
3-4 large parsnips, peeled and roughly chopped
2 sticks butter
1 tablespoon plus 1 teaspoon fresh thyme, chopped
1 bulb roasted garlic
1/4 cup milk
Salt and pepper to taste

Place the potatoes and parsnips into a large pot.  Fill the pot with enough water to cover the potatoes and parsnips.  Boil on high heat until tender.  Strain the water and return the potatoes and parsnips back into the pot.  

While the potatoes and parsnips are boiling, melt the butter in a small sauce pan over low heat.  Stir continually.  The butter will first melt, then foam and finally brown.  Make sure to pay close attention as it is easy for the butter to go from brown to burnt quickly.  The process takes about 7-10 minutes.  Once the butter has browned remove the pan from the heat.  Add the 1 tablespoon of thyme and the roasted garlic.  Give it a quick stir just to combine the flavors.  Set aside.

Using an electric mixer, beat the cooked potatoes and parsnips.  Add the browned butter mixture and beat well to combine.  Add the milk and beat until desired smoothness is reached.  Season with salt and pepper to taste.  Spoon the mashed potatoes and parsnips into a serving dish and garnish with the remaining 1 teaspoon of thyme.  Serve immediately.  

 Makes 8-10 servings...in our family, it only makes about 4 servings.

Garlic and More Garlic

Garlic has always been one of my favorite things to cook with and eat.  I love the aroma of it as it is browning in the pan and it seems to make every dish perfect.  Although it may leave your breath smelling like you are trying to ward off vampires, the health and detoxifying benefits are incredible.

Garlic contains the compound allicin which makes it a powerful antiviral, antibiotic and antiseptic.  Although it is most powerful eaten raw, like most vegetables, I prefer to saute, roast, or use it in a tasty vinaigrette. Garlic is full of nutrients including zinc, calcium, magnesium and vitamins C, A and B6 which makes it a must for a detox.

Roasted Garlic

Roasted garlic is delightful in any salad dressing, dip or simply spread on a piece of toast.  Add it to any dish (pasta, pizza, stir fry or soup) for and extra kick and boost in nutrients.

Ingredients
1 large garlic bulb 
1 tablespoon olive oil
1 small sprig of thyme (optional and could be substituted with any herb)

Preheat oven to 400 degrees

Slice the top off of the bulb of garlic exposing the ends of the cloves.  Rub off the excess papery skin carefully keeping the bulb whole.  Place the garlic in a small piece of foil and drizzle the olive oil over the bulb.  Place the thyme on top.  Wrap the garlic with foil and place it into a small oven safe baking dish or ramekin.  Bake at 400 degrees for 1 hour.  Unwrap the garlic and let cool before handling.  

Dandelion Greens with Warm Roasted Garlic Dressing

I couldn't believe I was going to make a salad out of the weeds that grow in most of our backyards.  However, this bitey green is full of antioxidants that support the cleansing of the digestive tract and liver.  Dandelion greens paired with the delicious roasted garlic dressing make this salad even more toxin flushing.  It is great on its own or paired with a roasted chicken, grilled salmon, or a perfectly cook pork chop.

Warm Roasted Garlic Dressing

Ingredients

1 large garlic bulb, roasted (see above recipe)

3 tablespoons olive oil

2 tablespoons good quality balsamic vinegar (I use 18 year-old balsamic from 41 Olives)

1 tablespoon fresh squeezed lime juice

1/8 teaspoon sea salt

Freshly ground pepper to taste

1 medium shallot, finely chopped

Squeeze the roasted garlic pulp into a small food processor discarding the skins.  Add the olive oil, balsamic vinegar, lime juice, sea salt and pepper and blend until smooth.  Pour the dressing into a small sauce pan and cook over medium heat until warm, about 2 minutes. Add the shallots and simmer for another 3-5 minutes until the shallots are soft.  Remove the pan from the heat and set aside.

Dandelion Greens Salad 

Ingredients

1 bunch dandelion greens, chopped with tough stems removed

1/4 cup pine nuts, toasted

1-2 ounces goat cheese crumbled (substitute parmesan, cheddar or feta if preferred)

Freshly ground pepper to taste

Place the dandelion greens into a large salad bowl.  Pour the warm roasted garlic dressing over the greens and toss until coated.  Add the toasted pine nuts and goat cheese.  Then toss to combine.  Season with pepper and serve.  

Garlic Soup

Since cold and flu season are now in full swing I thought this soup would be sure to kill any bacteria lingering around.  Although it seems a bit extreme and overwhelming with garlic it is surprisingly tasty and perfect on a cold afternoon.  This garlic soup is a wonderful detoxing meal after an over indulgent holiday season.  

Ingredients

2 tablespoons olive oil

20 cloves garlic, roughly chopped (about 2-3 bulbs)

6 sage leave

2 sprigs of fresh thyme

2 bay leaves placed inside a cheesecloth and tied shut.

3 cups water

3 cups vegetable broth

6 egg yolks

1 cup grated parmesan cheese

Salt and pepper to taste

1 warmed french baguette, sliced

In a large sauce pan heat the olive oil over medium heat.  Add the garlic and cook until the garlic is golden, stir constantly.  Add the sage, thyme and bay leaves.  Give it a quick stir and then add the water and vegetable broth.  Bring to a boil.  Reducing the heat, simmer for 30 minutes and partially cover the pan with a lid.

Remove the herbs from the saucepan and discard.  Don't worry about the thyme leaves if they have fallen off.  I have found that they give the soup a wonderful extra flavor.  In a medium bowl whisk the egg yolks and parmesan cheese together.  Add 2-3 ladles of the hot broth to the egg mixture to melt the parmesan cheese a bit.  Slowly pour the mixture into the saucepan while whisking constantly to combine all ingredients.  Using an immersion blender, process the soup until a smooth texture is reached.  Season with salt and pepper to taste.  Serve hot with a slice of french baguette.

Note: For an extra kick of flavor I also dashed cayenne pepper into the soup as I season it with the salt and pepper. My husband likes it spicy. Also, as I said in my last post, wine is part of my diet/detox and a buttery chardonnay was the perfect pair to this lovely garlic soup.