Mashed Potato Snowman |
Quirky chef Bob Blumer infuses his mashed potatoes with horseradish and then stacks them up like snowmen — the perfect side dish for any holiday platter.
Yield: 4 snowmen
Ingredients
- 4 medium-large russet potatoes, peeled and cut in eighths
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) half-and-half cream
- 2 tablespoons (30 mL) finely grated fresh horseradish or 1 tablespoon (15 mL) prepared horseradish
- salt and white pepper
- 8 rosemary sprigs
- 4 small carrots
- 8 large black olives (often sold as “colossal”)
- 8 whole cloves
- 24 pink peppercorns
- 12 black peppercorns
- 4 strips of rind from 1 lemon
- 3ice-cream scoops, approximately 11/4, 2, and 21/4 inches (3 cm, 5 cm, and 5.5 cm) in diameter
Directions
1. Steam potatoes until they are tender to the poke of a fork (about 20 minutes).
2. Use a ricer, food mill, or fork to mash potatoes. Add butter, cream, horseradish (if using), and salt and pepper.
3. Mix until smooth. Adjust to taste with salt, pepper, and additional horseradish. Reserve.
To Finish and Serve:
1. Trim rosemary, and cut carrots, olives, and lemon as per photo.
2.
Reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 to 10 minutes, or until steaming hot.
3. Use ice-cream scoops to form your snowmen. Dress ’em, serve ’em, and eat ’em.
Advance work: Mashed potatoes can be prepared earlier in the day, then reheated over a double boiler just before serving. Carrot noses, rosemary arms, lemon-rind scarves, and olive hats can be sculpted earlier in the day.
Excerpted from Glutton for Pleasure Signature Recipes, Epic Stories, and Surreal Etiquette by Bob Blumer. Copyright 2010 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.
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