Vargr
Vargr
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Can't believe this wuffy has never posted his special "holiday" mashed potatoes here! They're one of Vargr's favorite dishes, and a staple at his holiday feasts!
These potatoes start with a mix of Yukon Gold and Russet, for the combined flavors and textures, and add a couple parsnips for some delightful fragrance and complexity. And then take it over-the-top with a hot, garlic-infused mixture of butter, cream cheese, and milk (or half-n-half) with some parsley to 'brighten' the results.
This wuff winces to think what the calorie count is, per serving, of this dish. Which is why Vargr saves it for special occasions. But it sure is GOOD on those occasions!
Give it a try, and see if you don't think so as well!
Holiday Mashed potatoes "Supreme"
2-3 parsnips
3 gold fleshed (Yukon gold) potatoes
4 Russet potatoes
Peel and section each potato into ½ inch slices. Make the parsnip slices just a bit smaller, as they tend to take longer than the potatoes to cook. Add to a large (at least 4 qt pot, filled enough to cover by an inch) pot of salted water (about 1 Teaspoon salt). Add 3 Tablespoons dried parsley and 1 Tablespoon granulated garlic powder or dried minced garlic. Bring to rolling boil. Boil until parsnips are "fork tender".
Drain the water off the potato/parsnip mix and return the pot to the stove. Turn heat off (for electric) or down to the lowest setting (for gas), and let the residual heat boil away any remaining water in the bottom of the pot for a minute or so. (Make sure the mixture doesn't scorch on the bottom). Then turn off the heat (if gas). Getting rid of the excess water helps the 'taters pull all the moisture from the flavored mix you'll add later, and not from the less tasty water.
While the veggies are boiling...
In a small sauce pan, add;
1C "whole" milk (or mix half 2% with half "half-n-half")
1/2 - 3/4 stick of unsalted butter
2 heaping Tablespoons Roasted Garlic
1 block Cream cheese, cut into 1/2 inch chunks.
2 Teaspoons salt.
1 Teaspoon white pepper (can use "regular" pepper as well)
2 Tablespoons dried parsley
¼ Teaspoon Marjoram or Tarragon (optional)
Bring to a simmer, stirring frequently, until the cream cheese is mostly melted and the mixture is very hot but NOT boiling.
Smash the potato/parsnip mix with a hand potato masher until coarsely mashed (I like a bit of lump texture in my potatoes. If you like them smoother, use a hand-mixer to whip them when adding the liquid.). Pour in the hot milk and cheese mixture, and mash or whip together until well combined.
Lower temperature to lowest setting or put in a "keep warm" oven (gas stoves will tend to scorch the bottom, even at lowest setting), and let mixture "rest". covered, at least 10 minutes for the flavors to fully combine.
Taste, and add salt and pepper as desired.
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You can find the already-roasted, minced garlic at just about any market. You could certainly roast or saute your own. Or if you like a more pungent garlic flavor, substitute a bit of fresh mashed/minced garlic for the more nutty and mellow roasted garlic.
For a twist, you can also replace all or most of the garlic with caramelized onions. Wuffy would think about 1/2 cup or so in the saucepan would be a good start there. Perhaps mix some directly into the potatoes during the mashing/mixing stage. This onion-y version would go especially well with roast beef!
Last edited on Thu Feb 23rd, 2012 12:41 am by Vargr
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We grow not old, so long as we continue to chase our dreams.
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