Thanksgiving Sides: Mashed Potatoes, Yams, Green Bean Casserole
Ingredients: large russet potatoes, butter, salt, white pepper, heavy cream · 120 min cook time · 800kcal · ~₩53,600
Ingredients
3개 large russet potatoes, 1.5스틱 butter, 1꼬집 salt, 1꼬집 white pepper, 1컵 heavy cream, 3개 yams, 1.5스틱 butter, 0.5컵 brown sugar, 0.5컵 raw or demerara sugar, 1큰술 cinnamon, 1.5작은술 freshly grated nutmeg, 1꼬집 kosher salt, 0.25컵 whiskey, 0.5컵 craisins, 0.5컵 ricotta cheese, 0.5컵 toasted pecans, 1큰술 honey, 2개 large onions, 1컵 buttermilk, 0.5컵 all-purpose flour, 4컵 vegetable oil, 8oz cremini mushrooms, 3큰술 butter, 1큰술 flour, 2쪽 crushed garlic, 0.25컵 cognac, 1.5컵 chicken stock, 1컵 heavy cream, 1작은술 soy sauce, 1봉지 green beans
Instructions
1. Peel and slice 3 large russet potatoes. Place them into a vacuum seal bag with 1½ sticks of butter, salt, white pepper, and 1 cup of heavy cream. Vacuum seal the bag.
2. Drop the vacuum-sealed bag into a 194°F (90°C) sous-vide bath. Maintain the temperature, using a clean kitchen towel if needed.
3. After 30 to 40 minutes, remove the tender potatoes. Crush them effortlessly with gloved fingers and pour through a fine mesh sieve, pressing them through to create a very fine potato mash.
4. Whisk the potato mash minimally, just enough to incorporate the butter, to avoid building up gluten. Transfer to a serving bowl.
5. Generously butter a casserole dish. Peel and slice 3 yams and place them in the dish. Add a generous pinch of kosher salt.
6. In a separate bowl (or directly in the casserole to save dishes), combine 1½ sticks of butter, ½ cup brown sugar, ½ cup raw or demerara sugar, 1 tablespoon of cinnamon, and 1½ teaspoons of freshly grated nutmeg. Mix well.
7. Pour the sugar-butter mixture over the yams in the casserole dish and mix. Cover the casserole and bake at 375°F (190°C).
8. While the yams are baking, pour some boiling whiskey over craisins and let them soak.
9. After 30 minutes, remove the yams, give them a good mix, and return them to the oven, uncovered.
10. Once the yams emerge from the oven, top them with ricotta cheese, the whiskey-soaked craisins, and toasted pecans. Drizzle with honey if desired.
11. Cut 2 large onions in half and slice them thinly on a mandolin. Douse them in about 1 cup of buttermilk and let them soak.
12. Drain the onions and coat them in all-purpose flour. Shake off excess flour using a sieve.
13. Heat vegetable oil to 300°F (150°C) in a deep fryer or high-walled pan. Fry the onions.
14. Fry the onions for about 7 to 9 minutes until golden brown and crisp. Lightly season with kosher salt.
15. Stem, crush, and finely chop 8 oz of cremini mushrooms.
16. Melt 3 tablespoons of butter in a high-walled sauté pan. Add the chopped mushrooms and a generous pinch of salt. Sauté until the moisture evaporates.
17. Add 1 heaping tablespoon of flour to the mushrooms and butter, sautéing for about 1 minute to form a rudimentary roux.
18. Add 2 cloves of crushed garlic and sauté for another 30 seconds.
19. Deglaze with a little bit of cognac, flambéing if desired (ensure no wooden spoons are in the pot).
20. Add about 1½ cups of chicken stock and 1 cup of heavy cream. Mix together and bring to a simmer. Add a dash of soy sauce.
21. Simmer until the cream of mushroom soup is dark, thick, and rich.
22. Prep green beans by cutting off the stems and slicing into 1-inch pieces. Parboil for about 2 minutes until bright green, then shock in an ice bath.
23. Drain the green beans and mix them with the cream of mushroom soup and about half of the french fried onions.
24. Pour the mixture into a generously buttered casserole dish. Cover and bake at 350°F (175°C).
25. After 15 to 20 minutes, uncover the casserole, sprinkle on the remaining french fried onions, and cook for another 5 to 10 minutes until browned and bubbly.
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