Often I like to do what I call “smashed potatoes” which includes the skin and all … a more rustic look. Tonight I felt like a more refined approach (and had rustic russet potatoes with not very pretty skins..) Try this with a Sunday roasted chicken or beef – or tonight we had it with lamb shanks!
Creamy Smooth, Luscious Whipped Potatoes
Wash, peel and quarter potatoes – cover with water – once water comes to a boil generously season with salt, and add a few garlic cloves. (as much garlic as you are interested in)
Turn heat down to a moderately high heat and cook until potatoes are just tender to a fork.
Remove from heat, drain well.
Add milk (whole milk or cream works best), butter, salt and pepper. Use a potato masher to blend well, and then sprinkle in your herbs – stir in.
NEVER use a food processor. This will turn your potatoes into glue.
A hand potato masher works, as does a hand held blender, or a potato ricer.
Spoon into serving dish, dot with butter and sprinkle paprika over top. Put into a heated oven for a few minutes and the edges will crisp up and everything will just look so luscious … yum yum
I love a good prime rib roast – such a treat. Mustard and beef are perfect together, add a little horseradish in there and the house will smell amazing.
Sunday dinner treat – the house smells amazing!
For about a 5 pound prime rib roast:
2 generous heaped tablespoons Dijon mustard
1 generous heaped tablespoon horseradish
2 cloves minced garlic
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 tbsp. mustard seeds (lightly toasted first – and cracked)
finely minced parsley
blend all this together with 1 tbsp. good quality olive oil
Season prime rib with salt and pepper, then rub the mustard all over the surfaces of the rib. Allow to rest on the counter to bring the roast to room temperature before roasting.
Quarter 4 medium size onions, and scatter around the roast – drizzle with olive oil and any of the remaining mustard mixture.
Gently massaged with mustard horseradish rub and ready for the oven.
Preheat oven to 450 degrees. Place roast in oven and roast for 20 minutes – then turn oven down to 350 and continue roasting – anywhere from 1-2 1/2 more hours depending on the size of your prime rib (you can also use this method with any other good quality cut of beef that does not require low slow roasting). Right about the same time the onions should be tender, sweet and so delicious.
Please make sure to use your meat thermometer – there is no point in overcooking a beautiful cut of beef! (for medium rare it should take about 20-25 min per pound)
After trying a variety of different Yorkshire Pudding recipes, this old fashioned one became my favorite. It always turns out, and is very simple, so go ahead and give it a try.
14 TBSP flour
1/2 cup whole milk
1/2 cup water
1/2 tsp salt
Have all ingredients sitting on the counter for a few hours before you begin – if everything is at room temperature first it will make them puff up beautifully!
Preheat oven to 375 – put 1 tsp of canola oil into each of the muffin tins, and set pan in oven to heat while you mix the ingredients.
Lightly beat eggs, add milk and water. Sift flour and salt. Beat into egg mixture, beating well until smooth – NO lumps …
By this time your muffin tin will be hot and almost at the smoking point and your oven preheated.
Remove muffin tin carefully from oven and set on a safe – solid – heat proof surface. Carefully (but quickly) add 1/4 cup of mixture to each muffin tin.
Return to oven and cook for about 40-45 minutes. DO NOT OPEN YOUR OVEN.
They will puff up – turn golden, and be a perfect complement to most dinners, but especially to everybody’s favorite Sunday dinner – roast beef.
When they are cooked, I like to just lift them out slightly and rotate them so they are still in the muffin tins resting, but on an angle so air is getting at all sides – this keeps them nice and crisp.