If Mashed Potatoes Could Dance (33 page)

Long before I even knew nonmechanical potato mashers existed, I’d watch my own grandmother whip up her mashed potatoes—and that’s what it seems they’re called these days: whipped. But to me, this will always be the best version of mashed.

In a large pot of water, boil the potatoes until they are soft enough that a fork moves easily through them, 30–40 minutes. Drain the potatoes and either return them to the pot or put
them in a mixing bowl. (I prefer the pot as the residual heat helps melt the butter.) Add the butter and a splash of milk and mix with an electric mixer until all the ingredients are blended together and the potatoes aren’t too lumpy (I like a few lumps). Add salt and pepper to taste and give the potatoes one more mix.

This is a huge amount of mashed potatoes. I’ve fed as many as 12 people with this recipe, but if you have big potato fans, this will serve 7 or 8. The leftovers reheat well, too.

FUNERAL POTATOES

When I first moved to Utah, I heard someone talking about funeral potatoes. My first reaction was one of distaste for the name—how horrible!—but its origin was soon explained. Frequently, funeral potatoes are served as part of a dinner for a grieving family. Upon hearing this explanation, I said, “Oh, so they’re like casserole potatoes?” The person I was talking to was none too pleased to have the name messed with. I learned quickly, and once I tasted them for myself, I grew to respect their well-known moniker. They are delicious and, I’ve discovered as time has gone on, not served only at funerals.

FOR THE TOPPING:

Grease the bottom and sides of a 9 × 13 baking dish. Preheat the oven to 350°F.

In a large bowl, combine the hash browns, soup, sour cream, cheese,
¹
⁄
₂
cup of melted butter, and sautéed onion, and pour into the baking dish.

In a small bowl, combine the corn flakes and 2 tablespoons of melted butter, and sprinkle over the top of the potato mixture.

Bake 30 minutes.

This recipe serves up to 10, but I double the recipe if I expect there will be more than 8 people enjoying it.

A special thanks to my hairdresser, Matthew Barney, for his invaluable contributions to this recipe, and for all the others we discuss and ponder. You’re the best, Matt!

TWICE-BAKED POTATOES

Twice-baked potatoes aren’t very difficult, but I’ve found that too many ingredients are added sometimes. I love this full recipe, with the bacon, but occasionally I make these potatoes just with cheese. And don’t be afraid to experiment with the type of cheese. My sister–in–law made twice-baked potatoes last year with an Irish cheddar, and they were delicious. Other variations include adding garlic and herbs like rosemary, but I still like to stick with the original recipe.

Preheat the oven to 350°F.

Scrub the potatoes, pat dry, and poke each one several times with a fork. Wrap the potatoes individually in foil and bake them in the oven for 1 hour. Meanwhile, place the bacon in a skillet and cook until crispy. When done, remove the bacon from the pan, drain it on some paper towel, and then crumble it and set it aside. Skip this part if you don’t want to include bacon.

When the potatoes are done, remove from the oven and let them cool for about 10 minutes, then slice them in half
lengthwise and scoop out the innards into a bowl. Keep the skins and set them aside.

To the potatoes, add the sour cream, milk, butter, salt, pepper, and half of the cheese. Mix with an electric hand mixer until creamy.

Spoon some of the potato mixture into each of the potato skins. Top each with some of the remaining cheese and crumbled bacon. Bake for another 15 minutes. Serve!

Serves 4.

SKILLET POTATOES

Skillet potatoes are like most breakfast potatoes you get at restaurants, but they aren’t hash browns, which are, of course, a whole different shredded idea. Again, I make these with the bacon and cheese most of the time, but once in a while, I just make the potatoes. Notice I don’t peel the potatoes.

Cook the bacon in a skillet over medium heat. Once it’s crispy, remove the bacon from the pan, drain it on some paper towels, then crumble it and set it aside.

Keep about 3 tablespoons of the bacon grease in the skillet. (I’ve found that the 4 slices of bacon usually renders just the right amount of fat for this recipe!)

Add the onions to the skillet and cook for about 5 minutes, stirring frequently. Stir in the potatoes and cover the skillet. Cook on medium-low heat for 20–25 minutes until the potatoes are tender, stirring occasionally.

Top with the cheese and crumbled bacon. Cook covered for 1–2 minutes more.

Serve topped with sour cream.

Serves 4–5.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

There is absolutely nothing I like about sweet potatoes—except for sweet potato pie. Those poor sweet potatoes, they sometimes do get a bad rap, but their popularity is growing. They are a healthy food, and cooks and chefs are getting more and more creative developing recipes that include them. Although I have an aversion to sweet potatoes, many of my family and friends are recommending ideas that are making them more…interesting.

But without hesitation, I adore sweet potato pie. Hope you enjoy this recipe, too.

FOR THE CRUST:

FOR THE FILLING:

FOR THE MARSHMALLOW MERINGUE:

Preheat the oven to 425°F.

FOR THE CRUST:

On a lightly floured surface, roll the piecrust into a 13–inch circle. Fit the crust into a 9–inch pie plate, fold the edges under, and crimp. Prick the bottom and sides of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake 9 minutes. Remove the crust from the oven and take out the weights and parchment.

Whisk together the egg yolk and cream, and brush the mixture on the bottom and sides of the crust. Bake for 6–8 minutes more or until the crust is golden. Transfer to a wire rack and cool.

Reduce the oven temperature to 350°F.

FOR THE FILLING:

In a large bowl, stir together the melted butter, sugar, salt, and eggs until well blended. Add the sweet potatoes, half-and-half, lemon zest, lemon juice, and nutmeg. Stir until the mixture is well blended. Pour the mixture into the prepared piecrust. Shield the exposed crust edge from the heat by covering it with aluminum foil.

Bake for 50–55 minutes or until knife inserted in the center comes out clean. Remove the pie to a wire rack and cool completely—about 1 hour.

FOR THE MARSHMALLOW MERINGUE:

Preheat the oven to 350°F.

In a large metal or glass bowl, beat the egg whites, vanilla extract, and salt with an electric mixer at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form. (
Note:
When making meringue, I prefer to use a heavy-duty stand mixer, but a hand mixer works as well. I always use metal bowls to make meringue as these yield high-volume beaten egg whites; some people use only copper. Glass bowls are also acceptable, but do
not
use a plastic bowl, as it may contain grease or fat residue that will inhibit the foaming of the egg whites!)

Beat a quarter of the marshmallow cream into the egg white mixture. Repeat three more times with the remaining marshmallow cream, beating until smooth. Spread the meringue over the pie. I spread it to about an inch away from
the sides of the pie and make a pointy peak (or a few) in the middle. I think it’s prettier that way.

Bake for 6–7 minutes or until the meringue is lightly browned.