12
BUTTERMILK MASHED
POTATOES
Even though these mashed potatoes are
lower in fat, they are still rich and delicious.
Makes 5½ cups
2½ pounds Yukon Gold potatoes
2 tablespoons unsalted butter
1 cup buttermilk
2 ounces Parmesan, grated
¾ to 1 teaspoon kosher salt*
½ teaspoon freshly ground pepper
1. Peel potatoes and cut into 1-inch cubes.
Put potatoes into a 6-quart stockpot and
cover with water by 2 inches. Place over
medium-high heat. Bring water to a boil
and allow potatoes to simmer until very
tender.
2. Drain water well and put potatoes back
in stockpot. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix the
potatoes directly in pot, starting on speed
1. Increase speed gradually to speed 4
until potatoes are thoroughly mixed. Add
butter, buttermilk, Parmesan and salt and
pepper to taste.
* The tanginess of the buttermilk plays off
the salt. Add salt in ½ teaspoon additions
and taste, adjusting to your liking.
Note: If a more subtle tangy flavor is pre-
ferred use ½ cup buttermilk and ½ cup
whole milk.
Nutritional information per serving:
Calories 120 (29% from fat) • carb. 18g • pro. 4g
• fat 4g • sat. fat 2g • chol. 11mg • sod. 289mg
• calc. 80mg • fiber 3g
MASHED MAPLE SWEET
POTATOES
Makes 6 cups
3 pounds sweet potatoes or yams
2 teaspoons sea salt, divided
4 tablespoons unsalted butter
4 tablespoons orange juice
5 tablespoons maple syrup
½ teaspoon cinnamon
1
⁄8 teaspoon freshly ground nutmeg
1. Peel potatoes and cut into 1-inch pieces.
Put potatoes in a medium-large stockpot
and cover with water by 2 inches. Add 1
teaspoon of the salt to the pot and place
over medium-high heat. Bring water to a
boil and allow potatoes to simmer until
very tender.
2. Drain water well and put potatoes back
in stockpot. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mash the
potatoes directly in pot, starting on speed
1. Increase speed gradually to speed 4
until potatoes are thoroughly mashed and
smooth. Mix in the butter, juice, syrup,
remaining salt, cinnamon, and nutmeg,
using speed 4, until ingredients are com-
pletely incorporated.
3. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per ½-cup serving:
Calories 192 (18% from fat) • carb. 38g • pro. 2g
• fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg
• calc. 26mg • fiber 5g
CELERY ROOT AND
POTATO PURÉE
A delicious alternative to mashed potatoes
– perfect with slow-braised dishes.
Makes about 8 cups
2½ pounds celery root
2 pounds Yukon Gold potatoes
2 garlic cloves
1¾ teaspoons kosher salt, divided
4 tablespoons unsalted butter
¼ cup milk
½ teaspoon freshly ground
black pepper
1. Peel both the celery root and potatoes
and cut into 1-inch cubes. Put them and
garlic cloves in a 6-quart stockpot and
cover with water by 2 inches. Add 1 tea-
spoon of salt to the pot and place over
medium-high heat. Bring water to a boil
and allow to simmer until very tender.
2. Drain water well and put vegetables back
in stockpot. Insert the mixing beaters into
the Cuisinart
®
Hand Mixer. Mix directly in
pot, starting on speed 1. Increase speed
gradually to speed 4 until thoroughly
mashed. Add butter, milk, remaining salt,
and pepper. Mix well until all ingredients
are completely incorporated.
3. Taste and adjust seasoning accordingly.
Nutritional information per ½-cup serving:
Calories 98 (27% from fat) • carb. 16g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg
• calc. 49mg • fiber 3g
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