MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mashed Potatoes
Categories: British, Potatoes
Yield: 4 Servings

900 g Potatoes (2 lb); peeled and
-quartered
Salt
Freshly ground white pepper
100 g Unsalted butter (4 oz)
120 ml Double cream or milk (4 fl
-oz)
Freshly grated nutmeg

Boil the potatoes in salted water until cooked, about 20-25 minutes
depending on size.

Drain off all the water and replace the lid. Shake the pan vigorously
which will start to break the potatoes.

Add the butter and cream or milk a little at a time, while mashing the
potatoes.

Season with salt, pepper, and nutmeg. The potatoes will now be light,
fluffy, creamy and ready to eat.

Notes:

* Maris Piper potatoes puree very well.
* Many flavors can be added for any particular dish. About 50 to
85 ml (2 to 3 fl oz) of olive oil can replace the butter, or 1 to
2 tb pesto sauce can be added for a different taste.
* To the basic recipe, I sometimes add the juice of 1 lemon and 1
to 2 tb of finely chopped shallot. This goes really well with fish.

Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mashed Potatoes
Categories: British, Potatoes
Yield: 4 Servings

900 g Potatoes (2 lb); peeled and
-quartered
Salt

^^^^

Freshly ground white pepper
100 g Unsalted butter (4 oz)

^^^^^^^^

There's anoother thing I fault many recipe writers on. If you have a
"bare" call for salt (no quantity specified and therefore "to taste")
why the H3!! specify "unsalted" butter.

When entering recipes I correct stuff like that as found. But, maybe
that's just me. I do the same with many/most of Taste of Home's recipes
that call for 2% milk - something the cant seem to get away from.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Mashed Potatoes
Categories: Emeril, Potatoes, Offal, Poultry
Yield: 10 Servings

4 tb Butter; in all
1/2 lb Turkey gizzards; ground
1 c Finely chopped onions
1/2 c Finely chopped bell peppers
1 Rib celery; fine chopped
Salt & cayenne pepper
2 tb Minced garlic
1 ts Dried oregano
1 ts Dried thyme
Fresh ground black pepper
1 Bay leaf
1/2 c Chicken stock
1/2 lb Turkey or chicken livers;
- ground
3 lb White potatoes; peeled,
- diced
White pepper
1 c Heavy cream (as needed)

In a large saut‚ pan, melt 2 tablespoon butter. Add the
gizzards and saut‚ for about 5 minutes, or until brown.
Stir in the onions, bell peppers, and celery. Saut‚ the
vegetables for about 4 minutes or until wilted. Season
with salt and cayenne pepper. Stir in the garlic, oregano,
thyme, black pepper, and bay leaf. Cook for about 2
minutes, stirring constantly. Stir in the chicken stock.
Add the ground chicken liver and cook for 4 to 5 minutes,
scraping the bottom and sides of the pan with a wooden
spoon. Bring the liquid up to a simmer and cook for 2
minutes. Season with salt and pepper. Discard the bay
leaf. Remove from the heat and set aside.

In a large pot, add the potatoes. Add enough water to
cover the potatoes. Season the water with salt. Bring the
liquid up to a boil and reduce to a simmer. Simmer the
potatoes for about 12 minutes or until fork tender. Remove
from the heat and drain. Place the potatoes back in the
pot and return to the heat. Cook the potatoes for 2
minutes, stirring constantly, to dehydrate. Using a
hand-held masher, mash the potatoes with the butter.
Season with salt and white pepper.

Fold in the gizzard mixture. Slowly add in enough cream
until desired texture is achieved. Season with salt and
white pepper. Mound the potatoes in the center of a large
platter. Lay the carved turkey around the potatoes. Spoon
the pan gravy over the top of the turkey. Serve the turkey
with the above side items.

Yields: 8-10 servings

SOURCE: Essence of Emeril Cooking Show #EE2438

MM Format by Dave Drum - 02 January 2000

Uncle Dirty Dave's Kitchen

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