Simple ideas for holiday open houses - | WBTV Charlotte

Simple ideas for holiday open houses

Recipe courtesy: Chef Sandra - SouthCharlotteChef.com

Mashed Potato Bar

5 lbs Red Skinned potato

1 cup half and half

1 stick butter

white pepper

Sea slat to taste

Scrub potatoes with brush until all dirty is removed. Cut into quarters and place into a large pot of cold water with 3 tablespoons salt. This is the only time you get to instill flavor into the potatoes so salting is the key, put on high heat until a rolling boil is reached Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork. 2 While the potatoes are cooking,

Melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Mashed Sweet Potatoes

  • 4 pounds moist sweet potatoes such as ruby or garnet yams (about 4 large potatoes,
  • 6 tablespoons butter
  • Kosher salt
  • 1/4 cup maple syrup
  • 1.

Adjust oven rack to center position. Place two large sheets of heavy duty aluminum foil on a work surface. Working one sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in the oven. Set oven to 300°F. Roast until a thin skewer inserted into the potatoes shows no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.

  • 2.

Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the work bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.

  • 3.

Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with the whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Serve. See note above for make-ahead suggestions

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