Burnt Butter Mashed Potatoes

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This is an elegant twist on your average mashed potatoes and it’s worth the little bit of extra effort.

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Start with 3 1/2lbs of white potatoes. When I’m cooking for the Pie’s family, who are all mashed potato fiends, I generally go with one large potato for each eater.

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I don’t usually peel potatoes before mashing them because I like the texture of the skin but in this case I followed the recipe and peeled them up. Then I chopped them into smaller pieces and chucked them into a large pot with some salted water.

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Simmer the potatoes for at least 25 minutes, or until they’re all soft and you can poke through them with a fork very easily. Drain the potatoes and put them back on the warm element before you start mashing them.

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In a small pot on the side, dump about 1/2 cup butter and turn it to medium heat. Let that melt.

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While it’s melting, add 1 cup milk and 1/4 cup sour cream to your mashed potatoes and mix that in.

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By now your butter should be starting to fizz. Swish it around a bit but leave it alone for a little while longer.

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When it starts to really foam up, you’re nearly there, and you’ll be able to see the butter start to caramelize and turn brown. Remove it from the heat.

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Pour most of the butter into your mashed potatoes and stir to combine.

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Then sculpt them into a nice serving shape and drizzle maybe 2 tablespoons of the butter on top. TADA!

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Baked (or not baked) Macaroni and Cheese: In the Woods

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This comfort meal is adapted from our own traditional recipe. It had to be downsized so as not to allow for leftovers (shocking, I know).

Start by boiling up a pot of salted water for your pasta. I figure 2 cups uncooked macaroni will do just fine.  Cook that according to the package directions and then drain.

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Continue by frying up some bacon or breakfast ham, a couple slices (the Pie has outlawed bacon in the house so ham will have to do).  Crumble or slice the cooked meat and set it aside. Chop up a large tomato as well and put that aside for now. These both went into the freezer for me. I also made sure to bring my trusty Tabasco:

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Assemble your sauce: in a saucepan, melt 1 tablespoon butter.

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Then mix in 1 tablespoon all-purpose flour. Slowly drizzle in 1 cup milk and stir until it starts to thicken.

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Then add in 1 1/2 cups grated cheddar cheese, and stir until all the cheese is melted and the sauce is smooth. Season to taste with Tabasco sauce and salt and pepper.

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Tip your sauce, meat, and tomato into the pasta and stir to coat.

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If it hadn’t been raining, we would have then shoved the whole thing into our Outback Oven and baked it for about 20 minutes until it was all crusty and bubbly. As it was raining and we were cold and damp, we just ate it in its squishy state and it was amazing.

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