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Grainy Mustard Mashed Potatoes

Recipe courtesy Tyler Florence
Food Network: Tyler's Ultimate
Episode: Ultimate Turkey Dinner

Serves: 4 to 6 servings

[Please do not dismiss this recipe because of the mustard! If you're really
put off by the idea of mustard in mashed potatoes, just leave it out... Read
the recipe through and just imagine how very creamy and comforting these
potatoes will be. And they are, after all, Tyler's ultimate!]

8 medium-sized Yukon gold potatoes,
quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve
the cream mixture but discard the bay leaf, thyme stems and the garlic.
Mash the potatoes and fold in the cream mixture until the potatoes are
smooth and creamy. Fold in about a tablespoon of the olive oil, the butter,
and the grainy mustard. Season with salt and pepper.


Mashed Sweet Potatoes with
Nutmeg and Sour Cream

Recipe courtesy Emeril Lagasse
Food Network: The Essence of Emeril
Episode: Essence of Thanksgiving

Serves: 4 to 6 servings

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces

Preheat oven to 350 degrees F.
Rub the sweet potatoes with the oil and place in an ovenproof baking dish
and roast potatoes until tender, about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes. Cut the pota-
toes in half and squeeze the potato pulp into a 3 quart saucepan. Set the
flame to medium-low and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and butter and fold together
until thoroughly combined. Remove from the heat and serve immediately,
or keep warm, covered, until ready to serve.


Rhoda's Candied Sweet Potatoes - Kicked Up!

Recipe courtesy Emeril Lagasse, 2002
Food Network: Emeril Live
Episode: Thanksgiving Favorites

Serves: 8 servings

8 large sweet potatoes, peeled and cut into eighths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces

Preheat the oven to 375 degrees F.
In a large heavy pot, combine the potatoes, sugar, water, orange juice,
vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over
high heat. Lower the heat, cover and simmer, stirring occasionally, until
the potatoes are tender, about 20 minutes. Strain the potatoes out of the
sauce and place in a casserole dish. Return the sauce to the pan.
Add the bourbon to the sauce and continue to cook until syrup is thick-
ened, about another 15 minutes. Pour the syrup over the potatoes and
place in the oven. Bake until the potatoes are browned, about 10 to 15
minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.


Glazed Sweet Potatoes

Recipe courtesy The Neelys
Show: Down Home with the Neelys
Episode: It's a Neely Thanksgiving

Serves: 4 to 6 servings

4 tablespoons butter, plus 1 tablespoon for greasing
4 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons [pure] maple syrup
Freshly grated nutmeg, to taste

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan
over medium heat. Stir in the brown sugar and allow to dissolve. Mix in
syrup and cook until smooth. Pour the glaze over the yams and sprinkle
with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the
yams are tender when pierced with a fork but they still hold their shape.

Absolute AWESOME Holiday Sides, page 1

Featured Archive Recipes:
Honey-Roasted Mashed Opelousas
Sweet Potatoes (Commander's Palace)

Mashed Potatoes with Four Variations
(Union Square Cafe)

Mashed Potatoes, Golden, with Parsnips and Parsley
Rum-Glazed Sweet Potatoes
Sweet Potato Gratin with Ginger
Sweet Potato Soufflé Satsuma Tea Room
Two Thanksgiving Superstars
Yam and Carrot Casserole
Yams Braised with Cream, Rosemary and Nutmeg
Yams, Candied, Thanksgiving, Mama Lou's
Yams, Louisiana, Pineapple and, Flambée
à la Germaine (Arnaud's)

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