Rustic Mashed Potatoes With Mascarpone and Chives
One of my all-time favorite mashed potato recipes combines unpeeled Yukon Gold potatoes with mascarpone for an incredibly creamy-style mash, yet rustic with peels left on and a few little lumps here and there.The Yukons offer not only a creamy texture but a richness hard to match in other potato varieties. They have a thin skin, so there’s no need to peel them. The mascarpone cheese adds a silky creamy flavor.
If you can’t find Yukons, try red or white boiling potatoes. If you use the russet, you will have a drier, fluffier result. This can be prepared up to six hours ahead, covered and kept at room temperature. Reheat gently in the top of a double boiler, stirring occasionally, over medium heat. Add extra mascarpone and or milk as needed. Taste for seasoning.
- 1 teaspoon salt, plus more to taste
- 3 pounds Yukon Gold potatoes, cut into 3-inch pieces
- 10 garlic cloves, ends cut off
- 1/2 cup mascarpone cheese
- 1 cup milk
- White pepper, to taste
- 2 tablespoons finely chopped chives, plus 1 tablespoon for garnish
Drain potatoes and garlic in a colander and return to pot. Dry them over high heat, tossing them until all the moisture is evaporated, about 1 to 2 minutes.
Transfer the potatoes to a large bowl. Immediately mash the potatoes and garlic with a potato masher or an electric mixer. Add the mascarpone and milk, and whip them with a wooden spoon or wire whisk to a smooth but not soupy consistency.
Onion, Prune, and Chestnut Compote
This compote is the perfect addition to your holiday table. This combination of tastes and textures—prunes, cooked chestnuts, and braised baby onions—turned out to be inspired. You can serve this warm or at room temperature.This takes a bit of time and uses a few pans, but it can be made three days in advance, covered, and refrigerated. Buy vacuum-packed cooked chestnuts to save a lot of time shelling them.
Bring the compote to room temperature before gently reheating it over low heat. The mixture may become very thick. To thin it out, add a small amount of additional stock and port, and heat gently until the sauce is slightly thickened. Taste for seasoning. This compote, although similar to a relish, seems more like a vegetable when served warm.
- 1 pint pearl onions (about 2 cups)
- 3 tablespoons unsalted butter, divided
- 1 1/2 cups veal or beef stock, divided
- 1 cup port (use a good-quality sweet or semi-sweet port), divided
- 2 cups (1 9-ounce can) medium-sized moist prunes
- 2 cups whole chestnuts, roasted and peeled (the vacuum-packed work well)
- Salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves (lemon thyme, if possible) or 1 teaspoon dried
- Fresh thyme leaves, for garnish
Melt 2 tablespoons of butter in a medium skillet on medium heat. Add the peeled onions and sauté them, rolling them on all sides to coat them evenly and until all sides are nicely browned. Add 1 cup of the stock and bring it to a boil. Reduce the heat to a simmer and cook, covered, until the onions are translucent and soft, about 20 to 25 more minutes. (If the heat is too high, the onions will burst before they are finished cooking.) Reserve.
Combine 3/4 cup of the port, the prunes, and the remaining 1/2 cup of stock in a medium saucepan on medium-high heat. Bring the prunes to a boil, then reduce to a simmer. Simmer for about 10 minutes, or until the prunes are soft but not mushy. Transfer the prunes and juice into the onion mixture and reduce the liquid to a thin glaze on medium heat.
Melt the remaining tablespoon of butter on medium heat in a medium skillet. Add the chestnuts and heat them through. Add the remaining 1/4 cup of port and reduce the mixture until the chestnuts are lightly glazed, about 3 minutes.
Transfer the chestnuts to the onion-prune mixture and add the salt, pepper, and thyme. Taste for seasoning. Spoon the mixture into a serving bowl and garnish with fresh thyme leaves. This may be served warm or at room temperature.
