Mashers Recipes

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Steps:

• Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

GREEN CHILE MASHERS

Steps:

• Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
• Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

GARLIC MASHERS

Steps:

• Put the potatoes in a large saucepan.
• Add enough water to cover, plus 1/2 tsp.
• salt.
• Bring to a boil over high heat and cook until the tip of a knife inserted into the potatoes meets no resistance, 20 to 25 minutes.
• Meanwhile, heat a medium saucepan over medium heat.
• Add the oil and swirl to coat the bottom of the pan.
• When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes.
• Add the cream and reduce by one third over medium heat, about 12 minutes.
• Thoroughly drain the potatoes.
• Transfer them to a large bowl or the bowl of a mixer and add the cream mixture.
• Using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth.
• Fold in the butter, season with salt and pepper, and serve immediately.