Chef Paul shares his Thanksgiving potato recipes
Thanksgiving is here and that means turkey and all the fixings. One of the best side dishes of the holiday season is mashed potatoes - and twice-baked potatoes if you want something more fancy.
Madison College Chef Paul Short has put together a video that shares his "potato pointers" - they were also featured on Channel 27. Chef Paul's potato recipes are below.
Yield: 6 servings
800g or 1 ¾ pounds Russet Potatoes, peeled and chopped
200ml or just shy 1 cup full fat milk
100g or ½-cup sour cream
200g or ten tablespoons butter
100g or 1-cup parmesan cheese grated
5g or 1 tablespoon plus 1-teaspoon Minced chives
To taste salt and pepper
- Place the peeled and chopped potatoes in a pot with water, using enough water to just cover the potatoes. Bring to a simmer and cook the potatoes until they are fork tender.
- Drain the potatoes and let them dry a little for about 10 minutes. Press them through a ricer or a food mill.
- Heat the butter and milk together. Whisk the heated butter and milk into the potatoes. Add the sour cream, parmesan cheese and chives. Season with salt and pepper.
POTATO BIRDS NEST BASKETS
Yield: 5 baskets
2 whole Russet Potatoes peeled, shredded and place in a bowl with warm water
4 quarts of oil to fry the baskets
- Heat oil to 350 degrees, place the basket makers in the oil to season them.
- Remove the basket makers from the oil and spray with pan spray.
- Take a handful of shredded potato from the water, squeeze out the water and place in the basket maker. Move shredded potato around to form a small well in the center of the potatoes. Push the top down on to the potatoes and latch in place. Fry the baskets to a golden brown, and pull out of the oil. Open the basket maker and tap out the birds nest basket.
Yield: 6 each
Birds nest baskets
Melted butter 6 tablespoons
Pipe mashed potatoes into each basket and bake at 350 until the piped potato is golden brown. Drizzle melted butter on to each potato and serve.