12
½ cup mascarpone cheese or
crème fraîche, room temperature
Optional Toppings:
Sour Cream
Sliced Chives
Crumbled Bacon
Chopped Tomatoes
Finely Chopped Jalapeños
Shredded Cheese
Steamed, Chopped Broccoli
Toasted, Flavored Breadcrumbs
1. Put the potatoes in a medium to large
stockpot; add cold water to cover
potatoes by 2 inches. Set over medium-
high heat to bring to a boil, and then
reduce to simmer until the potatoes are
very soft.
2. Drain the potatoes and return to the pot.
Mix on Speeds 1 to 2 to mash as desired,
about 30 seconds. Add the remaining
ingredients and mix on Speed 2 until fully
incorporated.
3. Taste and adjust seasoning according to
preference. Serve with desired toppings.
Nutritional information per serving (½ cup):
Calories 117 (38% from fat) • carb. 16g
• pro. 2g • fat 5g • sat. fat 3g • chol. 16mg
• sod. 159mg • calc. 35mg • fiber 2g
Buckwheat Chocolate
Chunk Cookies
The nuttiness of the buckwheat
is a perfect match for chunks of
bittersweet chocolate.
Makes about 4 dozen cookies
1½ cups unbleached, all-purpose flour
¾ cup buckwheat flour (or may
substitute whole-wheat flour)
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces, room
temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups chopped bittersweet
chocolate
Flaked sea salt, for sprinkling
1. Put the flours, baking soda, salt, and
espresso powder into a medium mixing
bowl. Mix on Speed 1 for about 30
seconds, or until fully combined; reserve.
2. Put the butter into a large mixing bowl.
Mix, starting at Speed 1 and increasing
to Speed 3, until light and creamy. Add
the sugars and mix on Speeds 2 to 4
until very light, scraping down the sides
of the bowl as necessary, where it seems
that much of the sugar has dissolved
into the butter, about 2 minutes. Add the
eggs, one at a time, mixing on Speed 2,
and then the vanilla extract. Add the dry
ingredients and mix on Speed 2 until just
combined, and then add the chopped
chocolate and mix on Speeds 2 to 3 until
evenly incorporated.
3. Scoop the dough into even, golf ball-sized
rounds and place on a parchment-lined
tray or baking sheet. Wrap well and allow
to chill for a minimum of 1 hour, or up to
overnight.
4. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
5. Once the oven has preheated, place the
chilled dough onto the baking sheets and
bake until just browned and set at the
edges, about 15 minutes. Remove and
immediately sprinkle baked cookies with
a pinch of flaked sea salt. Allow pans to
cool prior to baking remaining dough.
Nutritional information per cookie:
Calories 137 (48% from fat) • carb. 17g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 78mg • calc. 3mg • fiber 1g
Ginger Cookies
Not your ordinary ginger cookie. We
up the zing with chopped, crystalized
ginger in these chewy and spicy treats.
Makes about 2½ dozen cookies
2¼ cups unbleached, all-purpose
flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ teaspoon kosher salt
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