Module 2-3 Recipe: Amazing Mashed Potatoes by Donna

I use whipping cream instead of milk in my mash potato recipe. I never said this is a low- calorie recipe, 🙂 and it is not meant to be. The cream gives the potatoes a wonderful, creamy flavor without watering them down. You could substitute half and half, but the result isn’t quite the same. I have tried whole milk, but to get the creamy flavor they become too watery.

I am not giving exact measurements in my recipe as I don’t use them myself. I taste and add a little more of something and taste again. Remember that you can add more of something but you can’t take it out, so be sure to add just a little then taste and decide whether you need to add more. I am giving approximate measurements so you can get an idea of where to start.

All about potatoes and when to use them

Download

How to make the best mashed potatoes

Donna’s Amazing Mashed Potatoes

Be sure to watch the video and to read the entire recipe BEFORE beginning.

Ingredients

• About 4 to 6 medium russet potatoes (waxy potatoes such as red potatoes are not the best choice)
• 1/8 to 1/4 cup unsalted butter approximately (margarine is a poor substitute)
• 1/2 cup whole cream (maybe a little more or less)*
• 1/8 to 1/4 cup finely chopped white or yellow onion (green onion also works really well)
• Potato water from the potatoes (you may or may not need to use it)
• 1 – 2 heaping tablespoon(s) sour cream (more or less)**
• 1/8 cup shredded mozzarella cheese (more or less)
• Sea salt or seasoned salt to taste (start with 1 teaspoon and adjust from there)
• Pepper ( like to start with about 1/4 teaspoon and adjust from there)
• Chicken stock (optional)

Step 1: Watch the video above and read this entire recipe BEFORE beginning.

Step 2: Wash the potatoes thoroughly and scrape off any bad spots. I don’t peel my potatoes, but you can if you want to.

Step 2: Cut the potatoes in cubes that are about the same size and carefully drop in a pot of COLD, salted water. (Optionally you could use half cold water and half chicken stock). Adjust the temp and bring to a gentle boil.

Step 3: Cook until soft and then drain reserving a cup of potato liquid. (If the potatoes are too dry and I don’t want to add more cream, I use the potato water). Turn the burner down to low. Don’t return the potatoes to the heat YET.

Step 4: Using a different pan, slowly heat the cream, butter, sour cream, and mozzarella until the cheese and butter are barely melted.

Step 5: Turn off the heat and return pan full of drained potatoes back to the hot burner. (It needs to still be hot but not on. This keeps the potatoes from getting cold) Use the potato masher to mash potatoes as you add the melted butter-cheese-cream mixture. If necessary, add a few splashes of the potato water with the cream to obtain the right consistency. Be very careful to not add too much.

Step 6: Add the salt, and pepper to taste. Adjust all of the ingredients as necessary for your taste. You may need to add a little more butter or cream or onion or sour cream.

Step 7: Add onion last and mix in.

Step 8: You can use a hand held mixer but if you do, be careful to not over beat or you will have a bowl full of glue.

Note: To build more flavor, you can saute the onion in ghee until slightly brown and then add to the potatoes.

Also, you can sprinkle with chopped bacon, chives or chopped parsley if you desire. I have also added a little garlic powder and/or basil to the recipe as well.

These potatoes are delicious with cream gravy and pan-seared chicken thighs or even chicken fried steak. They are also good by themselves!

*Some people add cream cheese to their whipped potatoes. I am not a fan but I know many people are. However, the cream cheese will not get the same results as the sour cream and whole cream.

**You could substitute plain, whole-fat greek yogurt for the sour cream. The taste and texture is slightly different.

Enjoy!

Module 2-3: Recipe: Pan-Fried Chicken Breast Medallions

Let’s use the concepts that we learned in Module 2, Lesson 1 by pan frying some chicken breasts.

Equipment that you will need:

• Stainless steel frying pan
• Tongs

Ingredients:

• Chicken breast medallions
• Cooking oil (canola is a good option as you want an oil with a high smoke point)
• Seasoning (keep it simple and delicious with salt and pepper)
• Lemon juice (a tasty option but not required)

Before cooking you need to cut the chicken breast into medallions. Chicken medallions come from the breast, but they aren’t the whole breast. Medallions cook quickly and evenly due to their uniform size.

A whole chicken breast is too uneven and thick to make a medallion. You need to make cuts so that your medallions will be uniform.  Begin by cutting the breast in half lengthwise, angling the cut so both halves are an equal width. Once you have thinner breast filets, you can cut them to medallion size, which requires cutting them in halves or thirds so each measures about 2 inches square. Now that we have our medallions and mise en place, let’s cook some food.

Step 1: Pat the chicken dry with a paper towel and season it well with salt and pepper (this is a part of your mise en place)

Don’t be afraid of seasoning your food!

Step 2: Heat skillet to mercury ball stage

Step 3: Add oil to the pan, and wait for the shimmer and first wisp of smoke

Step 4: Add chicken medallions quickly (be sure not to crowd the pan, work in stages if needed)

Step 5: Listen to the sizzle and adjust temperature accordingly

Step 6: Turn when brown (check by lifting edge with a pair of tongs to check for browness)

Step 7: Brown the other side

Step 8: Squeeze a few drops of lemon juice on top of the chicken and serve.

Note: Do not keep turning the medallions. Allow one side to brown before turning.