My favorite of these is the mashed sweet potatoes (YUM). I have had so many versions of sweet potato dishes at Thanksgiving and while they are all yummy, they are all overly sweet and are almost like having dessert instead of a side dish. This recipe from Martha Stewart is a nice savory version that compliments a lot of entrees. I do not steam the potatoes like this recipe calls for and instead just boil the cut up sweet potatoes until tender, about 20 minutes. I also do not simmer the brown sugar mixture but instead microwave the combined half and half, butter, and brown sugar enough to melt things a little so it does incorporate well into the mashed sweet potatoes.
Mashed Sweet Potatoes**
(Serves: 3 cups)
- 2 medium sweet potatoes, peeled and cut into 2-inch chunks
- 1/2 cup half-and-half
- 3 tablespoons butter
- 2 tablespoons light-brown sugar
- Coarse salt and ground pepper
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
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Colcannon is a classic Irish dish and there are many versions of it but the primary aspect is that the dish contains potatoes and either cabbage or kale. This is a simple recipe for those wanting to add something Irish to the table on Saint Patrick's Day. I have no idea where I originally got this recipe other than I printed it from the Internet years ago.
Colcannon**
- 1 lb Kale
- 1½ lb Potatoes
- 8 Tbsp Butter
- 1 cup Leeks – finely chopped
- ¾ cup Half and Half
- ½ cup Onions – finely chopped
Wash, trim and blanch kale. Drain and gently squeeze out water then chop fine – set aside. Peel and boil potatoes till tender. Meanwhile, heat 2 Tbsp butter in a skillet and gently stew the leeks until tender, 5 to 10 minutes. Add the chopped kale and saute over high heat, stirring to evaporate excess moisture. Turn heat to low and add 2 Tbsp of butter and slowly cook the leeks and kale for 5 to 10 minutes longer. Season with salt and pepper to taste. In another skillet brown the onions in the remaining 4 Tbsp of butter and keep hot. When potatoes are tender, drain and mash them. Whip in the kale and leek mixture and 1 tsp salt. Heat the half and half and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat if necessary (adding more cream if needed). Mound potato mixture in a hot dish and make a depression in the center and pour the browned onions in butter into the well until they spill over the sides. Sprinkle with chopped parsley.
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The last potato recipe, from Food Network Magazine, was a huge hit with Brad I think because it did not generate leftovers (he doesn't really like scalloped potatoes when reheated). Although this was indeed tasty I gave the recipe a pretty good* simply because it takes more effort to layer into multiple smaller dishes than when building a normal sized version.
Mini Scalloped Potatoes*
(Prep Time: 35 min, Total Time: 1 hr 35 min, Serves: 6)
- Unsalted butter, softened, for the ramekins
- 1 1/4 cups grated sharp white cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon all-purpose flour
- Large pinch of cayenne pepper
- 1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons heavy cream
Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.
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