Roasted Garlic Mashed Potatoes

Sorry to be all about empty promises and let downs, but remember that post where I said that I'd be cooking Thanksgiving? Well, now it's looking like we're going to Tom's parents for the holiday (which is good, because I don't actually have any of the necessary Thanksgiving equipment, like a roasting pan, turkey baster, and a bottle of bourbon). I did get a chance to make one dish, for Tom's holiday party at work. I never actually tasted it, but I heard it went over pretty well.

This recipe comes from Rick Rogers, who is well known in the culinary world as a teacher, writer, and critic. He's written over 35 cookbooks, many of which are about holiday meals. I decided on his mashed potato casserole mainly because it was considered a "make ahead" dish. I knew Tom had to take it into work the next day and it would taste best out of the oven there. I included roasted garlic in the recipe to add some depth of flavor to the dish. I only added one head for fear of it being too garlicky (that's actually not possible for me, but I was cooking for others), but I think next time I would add two or three.  I apologize profusely for the photos. It was nighttime and my kitchen has some pretty terrible lighting.

Roasted Garlic Mashed Potatoes adapted from Rick Rogers Mashed Potato Casserole

Makes 8 to 12 servings
The casserole can be prepared up to 1 day ahead.

1 (or up to 3) head(s) of garlic
Olive oil for drizzling
5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
Salt
8 ounces cream cheese, cut into chunks, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup sour cream, at room temperature
1/2 cup milk, heated
1/2 teaspoon freshly ground pepper
Chopped chives or parsley, for garnish (optional)

1. Preheat oven to 375°. Peel off the outer layers of the garlic, leaving the skins of the individual bulbs intact. Slice off the top 1/2" of the pointed end, exposing the individual garlic cloves. Place garlic on aluminum foil and drizzle 1-2 teaspoons of olive oil over the bulb and let it sink in between the cloves. Cover the clove with the aluminum foil and bake on a baking sheet from 45-60 minutes, or until the cloves are browned and soft throughout. Remove from oven and set aside.
2. Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes and cut into 1"chunks and drop them into the pot. Add more cold water to cover the potatoes by 1 to 2 inches.
3. Stir in enough salt until the water tastes mildly salty. Cover tightly and bring to a full boil over high heat, allowing at least 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, 15 to 20 minutes. Do not overcook the potatoes.
4. Drain the potatoes well and return to the warm pot. Stir over low heat to release more steam, about 2 minutes. Remove the individual garlic cloves from their skins (I found it works best to just squeeze them out), and add them to the pot. Also add the cream cheese and butter. Using a hand-held electric mixer, mash the potatoes until the cream cheese and butter melt. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9 X 13-inch baking dish. Cool completely. (The potatoes can be prepared up 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature, or cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.)
5. Preheat the oven to 375° F. Bake until the potatoes are heated through 30 to 40 minutes. Serve hot, sprinkled with the chives, if using.

enjoy!

Mushroom Casserole

"Cold" is a relative term here in the deep south. When the high temperature drops below 75°, jackets, hats, and scarves slowly emerge out of winter storage and onto the streets. I'm not one to judge though,  I'll bust out a scarf at any given opportunity. That, and I'm pretty sure I've adjusted to the weather here...to the point that my fingers start to turn blue at 55°-60° (I still act like I'm "cold-weather tough" though). Anyway, the temperatures have started to drop, and Thanksgiving is upon us, which can only mean one thing: casserole season.

Mushrooms in a dimly lit kitchen + high ISO, delicious!

Few things are more comforting than a well made casserole. I'm pretty particular about my casseroles, I'm not big on taking too many short cuts, I prefer it to be as "from scratch" as possible (granted, that's easier because I don't have kids), and Heidi's recipes over at 101cookbooks usually come through. My main complaint about her recipes is that she (unfortunately) frequently uses ingredients that are hard to come by in Mobile. She has so many recipes that I would LOVE to try, I've just had a difficult time finding all of the ingredients, but I adapt where I can. However, this is one recipe that simple, delicious and easily customizable. You can add nuts (especially roasted pine nuts, which I want to try next time), greens, or even chicken. It takes a bit of time, so you will need to set a good two hours aside (unless you have brown rice already cooked), but it's definitely worth it.

so good!

Mushroom Casserole adapted from 101cookbooks

1/2 pound (8 ounces) brown mushrooms (I used baby Portabellas), cleaned and chopped
1 large onion, well chopped
3 cloves garlic, chopped
3 cups cooked brown rice
2 large eggs
1 cup Ricotta cheese (the original recipe calls for cottage cheese, which I was out of, so I used Ricotta. I think I liked the Ricotta better, it was creamier)
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/2 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350°F. Grease a medium-large baking dish (smaller than 9x13) with a bit of olive oil and set aside.

In a large skillet over medium-high heat saute the mushrooms in a spoonful of coconut oil (better than olive oil for medium-high heat cooking) sprinkled with a couple pinches of salt. Stir occasionally until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, Ricotta cheese, sour cream, salt and pepper.

Combine the rice mixture and cheese mixture in a large bowl, stir until well combined and then turn out into the prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon and the remaining Parmesan.

Serves about 8.