How To: Mash Potatoes

Mashed potatoes are something that everyone loves to eat, but many home cooks have trouble perfecting this dish. We've all had lumpy, gummy, bland mashed potatoes, so I'm hoping this latest "how to" will shed light on how to get perfectly smooth, creamy mashed potatoes every time. You do need a few special tools to cook this, but it's totally worth it. First I use a great vegetable peeler (also helpful for creating ribbons of Parmesan cheese or chocolate shavings) and then I use a masher to pulverize the cooked spuds (using a potato ricer or food mill is even better). This recipe sticks to the basics, but it can easily be jazzed up by adding roasted garlic, sour cream, cheddar cheese, etc.


Perfect Mashed Potatoes:

• Peel the skins off two large potatoes* and dice into small, uniform pieces.
• Place potatoes into a pot and cover with cold water.
• Place a lid on the pot and bring water to a boil. Continue cooking potatoes until tender, about 20 -25 minutes.
• Drain all water from the potatoes, place back in the pot, and place the pot over low heat.**
• Let the potatoes dry over the flame for a minute or two.
• Meanwhile, heat a small saucepan with 3 tbsp. unsalted butter and 1/2 c. heavy cream until butter melts.
• Add cream mixture into the potatoes, a little at a time, then mash them into a smooth puree.
• Continue adding the cream until you've achieved the right consistency.
• Season potatoes with salt and pepper and serve immediately.***

Serves two-four (side dish)
*Russet and Yukon Golds are my favorite here.
**This step is essential to burn off any excess liquid and stops potatoes from being gummy.
***If waiting to serve, cover with a lid. Gently reheat over a low flame, adding extra cream as necessary.

Asian Noodle Salad

It might feel like fall in most parts of the country, but we’ve been having a serious heat wave here in L.A. So instead of starting in on my cold-weather recipes, I’ve been thinking of quick and easy dishes that can be served cold or at room temperature. This Asian noodle salad is the perfect thing to eat on nights when it’s too hot to spend much time in the kitchen. It would be great with any leftover stir-fried or steamed vegetables and meat, and it makes a great leftover for lunch the next day. This is also a great thing to make for anyone who can't eat gluten, because the rice noodles are gluten-free.

Chicken, Snap Pea, & Shiitake Asian Noodle Salad:
For Dressing

• Whisk together 3 tbsp. rice vinegar, 1 tbsp. honey, 2 tsp. soy sauce, 1/4 tsp. Sriracha hot sauce.
• Then whisk in 1/4 c. canola oil, 1 tsp. sesame oil, and 2 tbsp. chopped scallions until well mixed.

For Salad

• Heat 1 tbsp. canola oil in a skillet, then add 3/4 lb. of slice chicken breast and cook for 3-4 minutes.
• Add in 8 oz. of chopped snap peas, 4 oz. of shiitake mushrooms, and season with salt and pepper.
• Cook for 3-5 more minutes, or until chicken is cooked through and peas are crisp-tender. Let cool.
• Meanwhile, cook 1 package of rice noodles* according to package directions, then drain and rinse with cold water.
• To serve, toss noodles with chicken mixture and dressing, then top with 2 tbsp. toasted sesame seeds.
• Salad can be stored in the fridge for a day.

Serves three - four
*Available in the Asian section of some supermarkets.

Mushroom Lovers Pasta

A few months ago, I was at the L.A. Farmers Market and visited Pappardelle's Pasta, a great stand that sells all different flavors of fresh and dried pasta. I finally got around to making their porcini mushroom pasta and figured that I should go all out on the mushroom flavor. This is a true "mushroom lovers" pasta, as it has mushrooms in the pasta, five different varieties of wild mushrooms in the sauce, and truffle butter (leftover from this recipe). You could certainly exchange some of these special ingredients for more generic ones, but this is a great meal for a special occasion and a great meal for people who love mushrooms.

Porcini Linguine with Wild Mushroom & Truffle Ragu:

• Clean* and roughly chop 6 oz. of assorted wild mushrooms.**
• Heat 1 tbsp. of olive oil in a pan until hot, then add the mushrooms and 1 tsp. of fresh thyme leaves. 
• Cook until mushrooms soften and slightly brown, about 4-5 minutes, then add in 2/3 c. heavy cream.
• Meanwhile, cook 8 oz. dried linguine pasta according to package directions, drain, and set aside.
• Turn down the heat to low, then swirl in 1 1/2 oz. white truffle butter*** until melted.
• Add in the pasta, a handful of grated Parmesan cheese, and 1 tbsp. minced parsely. 
• Toss for 1-2 minutes, or until pasta absorbs most of the sauce.
• Divide into bowls and serve with extra Parmesan.

Serves two - three
*Do not wash mushrooms, lightly brush off dirt with a damp towel or pastry brush.
**Such as chanterelle, clouds ear, cinnamon cap, shimeji, and trumpet mushrooms.
***Available at Italian markets and specialty grocery stores, such as Whole Foods.