Perfect Mashed Potatoes

by Kent

4 # Potatoes, Peeled and Medium Diced
8 oz Heavy whipping cream, heated
4 oz Milk, heated
4  oz  Butter, melted
Kosher Salt
White Pepper

1. Place the potatoes in a large stock pot
2. Cover potatoes with COLD water
3. Using kosher salt, salt the cold water until the ater is lightly salted like sea water
4. Cook the potatoes until soft over moderate heat until tender in center
5. Drain the potatoes in a colander and return the stock pot to the stove
6. Warm the cream, the milk and the butter in the stock pot
7. In a large bowl, begin to mash the potatoes incorporating the cream and butter mixture as you go
8. Adjust the seasoning with salt and  pepper. Remember that the potatoes are already salted so taste them prior to seasoning initially.

Variation
Butermilk Mashed Potatoes - Subsitued buttermilk for the cream in this recipe for a lower fat, lower caloric version of these potatoes. (Buttermilk is almost fat-free)

Horseradish Mashed Potatoes - Add 2 Tablespoons of grated horseradish to the butter/cream/milk mixture and allow to simmer and then incorporate this mixture into the potatoes for a lightly zested horseradish mashed potato perfect to par with roast beef.

Perfect Thanksgiving Dressing (Stuffing)

by Kent

3/4 Cup Butter
2 Cups Onions, Small Dice
1 Cup Celery, Small Dice
1/4 Cup Fresh Sags, Minces Fine (you may substitute 2 T Rubbed  Dry Sage, But be careful)
1 Gallon Semi-Dry Bread, Medium Dice
1 Q T Turkey Stock (or Chicken Stock)
Salt
Pepper

Instructions

1. Melt butter in large stock pot
2. Add onions and celery and sweat over medium heat til translucent (cooked through)
3. Add sage and sir to combine
4. Place bread in large mixing bowl
5. Combine onion and celery mixture with bread and toss to combine
6. Moisten the bread with the stock until it is damp by not drenched
7. Adjust the seasoning with salt and pepper
8. Bake uncovered in a shallow baking dish until golden brown
9. Do not pack the bread mixture in the baking dish too tightly to avoid steaming the dressing into mush!