Chocolate-It's What's for Dinner

This is a whole new way of making mashed potatoes - well at least it was for me. I saw it on America's Test Kitchen and thought it was ingenious. I have since shared it with many other people and they really like this version too. You don't have to mess around with all that boiling hot water. The potatoes steam in the milk and suck in all the flavor from the garlic and optional herbs. I've adapted it down to the point that you really don't even need a strict recipe. Mashed Potatoes Without a Net (Adapted from ATK) Butter garlic Potatoes Equal part Skim Milk and Heavy Cream (or whole milk and half & half) herbs (optional) salt/pepper Peel and cube potatoes. Rinse and set aside.  In a dutch oven add butter, garlic and herbs (I used fresh thyme). Saute until fragrant. Add potatoes and equal parts of milk and heavy cream until potatoes are partially covered. Add salt to taste. This is how much liquid you should add Cover partially with the...

I like to have potatoes in the summer but I don't like heating up the kitchen (not that that has been such a problem this summer). I like to grill them. This is a good recipe because there is minimal clean up. Cooking in foil on the grill is just great. Since we've had a bit of warm weather the last few days, I thought I better share this recipe. Grilled Foil Potatoes 6-8 potatoes (yukon, russet, red) fresh herbs (tarragon or rosemary, thyme) olive oil or butter salt/pepper Cut potatoes into large chunks. Place on large piece of aluminum foil. Either toss with olive oil or use about 2T of butter cubed and even distributed.  Season with herbs and salt/pepper.  You can also add a splash of vinegar (I used Kressi this time but Seasoned Rice Wine Vinegar might be nice) or even a splash of white wine. Seal foil. Cook on grill at 350 for about 45 minutes or until potatoes are tender. Sometimes the potatoes get a little burnt on the bottom and those are my favorite. ...