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Garlic Herb Mashed Potato Casserole

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Mashed-Potato-Casserole

By Bree

Ingredients
  • 5 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (1 stick) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup heavy cream (warmed)
  • 2 cloves garlic, minced
  • 3 tablespoons flat leaf parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon cream of tartar
  • salt and pepper

Directions

Add potatoes to large pot of cold water. Bring to boil and cook until fork slides out easily, with no resistance, about 20 to 30 minutes, depending size of potatoes. Drain into colander.

Add butter and cream cheese to bottom of very large bowl. Rice or mill potatoes into bowl. Add half of cream and use electric mixer to whip potatoes. Add garlic, parsley, chives, cream of tartar, salt and pepper. Add more cream if needed. Check for seasonings.

Transfer to buttered 9×13-inch casserole dish and smooth top. If making in advance, To remove from fridge at least 1 hour before baking. Bake in preheated 350°F oven for 30 minutes, or until heated through. Broil 1-2 minutes to brown top before serving.

 

Roasted Brussels Sprouts and Pancetta

Recipes, ,

GL0507_Roasted-Brussel-Sprouts_s4x3.jpg.rend.snigalleryslide

Recipe courtesy of Bobby Flay

Ingredients
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Directions

Preheat oven to 425 degrees F.

Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pancetta-recipe.html?oc=linkback