Horseradish Mashed Potatoes

Mashed potatoes are very simple but their are several tricks to make them super creamy and just a little special.  One- I always love to flavor the potatoes with a strong ingredient: wasabi mashed, cheddar mashed, garlic mashed, or horseradish mashed (which pairs very well with beef).  The next trick is to get a little decadent– butter and cream I’m talking.  You don’t want to do diet mashed when the cold weather hits. You want to make it a little more hearty and a whole lot tastier.

Horseradish Mashed Potatoes
Serves 2-3 side dish

3 cups peeled, diced Idaho potatoes
5 tablespoons butter
3/4 cup whole milk
1/4 cup half and half
3 tablespoons horseradish
salt and freshly ground pepper

Fill a medium stock pot 1/4 full with cold water.  Salt the water heavily and as you are peeling potatoes, immediately add them to the water (step 1: keeping your mashed spuds perfectly white).  Once all your potatoes are added, fill with additional water until potatoes are completely covered. Bring stock pot to high heat and cook for 15-18 minutes.

Meanwhile, in a small stock pot add butter, milk, and half and half.  Bring to medium heat but simmer before mixture has a chance to boil. (warming your milk makes it a lot easier to incorporate it quickly into your potatoes and also keeps it at the perfect serving temp.)

Test potatoes with a fork. Once they are tender and mash easily, drain them and allow them to steam dry for 2 minutes.   (remove all water so that the potatoes absorb the cream and butter in its place) After they have steamed, return them to the medium stockpot and work over with a potato masher until potatoes begin to cream.  Add in butter/milk and whip with an electric blender.  Add in horseradish and season to taste with salt and pepper.  Serve warm.  Enjoy- and oh, you will.


Sausage Lovers Stuffing

Sausage Lovers Stuffing

(published in Chile Pepper Magazine)

Yield: 6 to 8 hefty portions * Zest Factor: Mild

Bird suggestion: This stuffing can hold its own against darker meat-try duck

This stuffing smells like the best sausage pizza, tastes of comfort and bliss and is so darn good you’ll find yourself sneaking to the fridge in the dead of night just for another spoonful. It’s got the power of meat!

3 tablespoons butter, divided

1 cup finely diced onions

½ cup finely diced celery

2 teaspoons fresh minced rosemary

1 teaspoon fresh minced thyme

2 garlic cloves, pressed

1 cup sliced lamb sausage

1 cup sliced chorizo

1 cup andouille sausage

1 (4.5 ounce) can chopped green chiles

1 teaspoon poultry seasoning

1 egg

salt and freshly ground pepper

5 cups rosemary ciabatta, cubed and toasted

1 ½ cups chicken stock


Preheat oven to 350. In a large pan over medium high heat add 1 tablespoon of butter, onion, and celery. Sauté mixture for 6-8 minutes and then add minced rosemary, thyme, and garlic and cook for another 2 minutes. Remove mixture from pan into a large bowl. Next brown your sausage in your same large pan for 3-4 minutes until fully browned on all sides (if your pan isn’t large enough work in batches).

Add your browned sausage to your onion mixture and top with chiles, poultry seasoning, and egg. Season with salt and pepper and add your breadcrumbs and then your chicken stock. Mix until moist and well combined and then add to an 8 by 8 inch casserole dish and bake covered with aluminum foil for 45 minutes. Remove foil and finish baking for 15 minutes. Serve sausage stuffing warm. Enjoy!


Holiday Stuffing

Fall Feaster’s Stuffing (Cranberry, challah, sweet potato, and cornbread)

(Holiday Stuffing published in Chile Pepper Magazine)

Yield: 6 to 8 generous servings * Zest Factor: Mild

Bird suggestion: traditional oven baked turkey

This may just be the triple crown with cornbread, challah, and cranberries (not to mention the sweet potato!) This stuffing highlights fall’s finest colors, the yum factor is high and the sweetness is just right for the holidays.

1 ½ cups diced sweet potato

olive oil

salt and freshly ground pepper

1 ½ cups jalapeño cornbread, cubed

1 ½ cups challah, cubed

4 tablespoons butter, divided

1 cup finely diced onion

½ cup finely diced celery

1 ½ cups chicken stock

3 dried chipotle morita chiles

½ cup chopped pecans

½ cup dried cranberries

½ teaspoon poultry seasoning

½ teaspoon pumpkin spice seasoning

1 egg

Preheat your oven to 350. On a small baking sheet, add diced sweet potato and coat with olive oil then season with salt and pepper. Bake sweet potato for 20-25 minutes until tender to the tines of a fork. On another cookie sheet, toast your cornbread and challah cubes for 4 to 6 minutes until they are firm to the touch.

In a large sauté pan over medium high heat, add 1 tablespoon of butter and then add in your onion and celery. Sauté mixture for 6 to 8 minutes then transfer to a large bowl. Meanwhile, add chicken stock and morita chiles to your sauté pan. Boil mixture then cook for 5 minutes. Let mixture cool for 10 minutes. Discard chiles.

In the large bowl, add your remaining ingredients and stir well, then add in your toasted bread and your sweet potato. Top with chicken stock and mix until moist and well combined. Fill a large casserole dish with stuffing (4 inch by 8 inch oval works) and bake for 45 minutes.  Serve stuffing warm!