Home-Style Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 lbs Yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 3/4 cup Heavy cream

Found on passthesushi.com

Description

Ingredients

• 4 – 5 lbs Yukon gold potatoes
• 3/4 cup heavy cream
• 4 tbs unsalted butter
• salt and pepper
• 2 lbs green beans, rinsed and trimmed
• 1 lbs beets, peeled and sliced
• 2 shallots, sliced
• 1/4 cup olive oil
• salt and pepper
• 1/2 cup chopped walnuts

Directions

• Scrub and peel the potatoes. Dice into even 1/2? cubes to even out cooking time. Place in a large Dutch oven with just enough water to cover. Salt the water and bring to a boil. Cook, covered, for 15-20 minutes, or until a fork pierces the potatoes easily.
• Drain the potatoes and return to the Dutch oven. Add the cream and using a blender or a masher, mash the potatoes. Add 2 tablespoons butter and mix until incorporated. Add more cream if needed (starch may very from potato to potato). Season with salt and pepper to taste and top with remaining 2 tablespoons of butter to entice friends and family into extra big spoonfuls.
• Preheat the oven to 425 degrees F. Arrange green beans evenly in a single layer on a large baking sheet. Place beets and shallots on the sheet and toss, keeping as flat a layer as possible. Drizzle olive oil over the top and sprinkle with salt and pepper. Roast for 45-50 minutes, stirring once or twice mid way through. Add the walnuts in the last 10 minutes.
• Pro tip: I set my oven racks to the high middle and low middle position so that while roasting multiple items I could quickly rotate without fear of burns and wasn’t trying to cram too much too close together. I roasted the green beans and added the carrots half way through cooking. Swap trays from top to bottom as needed to insure even browning.