Sage and White Cheeder Mashed Tatters

This was made for thanksgiving and was an excellent complement to Turkey, but would be great with most meats!

Ingredients 

4 pounds russet potatoes - cut into cubes
1/4 cup butter
2 tbsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cup (9oz) grated sharp white chedder
1 tsp minced sage

Directions 

1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 
2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. 
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. 
4. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. 
5. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. 
6. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes

Can be made 2 days ahead. Cover with plastic; chill.  If you do this, make sure to get it out at least 5 hours prior to make sure it gets to room temperature before it is put into the oven.

Enriquez Spanish Rice

Another recipe passed down by Leeann’s grandfather, this simple but delicious side dish compliments anything close to being Mexican food.

1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)

Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.

New Potatoes Stuffed with Feta, Green Olives, and Pine Nuts

12 small new potatoes
1 1/2 teaspoons kosher salt
1/2 cup feta
1/4 cup pine nuts
2 tablespoons chopped green olives
1 tablespoon extra-virgin olive oil
1 tablespoon dried currants
1/2 teaspoon chopped lemon zest
1/4 teaspoon oragano
1/4 teaspoon pepper
24 parsley leaves for garnishing


Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with water. Add the salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and let cool. Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oragano, and pepper. Mix well.
To assemble, scoop out the center of each potato with a spoon. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with a parsley leaf.

Photo by Emily

Sweet Potato Casserole

After a way-too-long sabbatical, we’re back – just in time for the holidays!
This is a family favorite of Sarah’s.

SENATOR RUSSELL'S SWEET POTATO CASSEROLE

3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs

Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:

1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans

Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.