MASHED POTATOES
5 pounds Russet
Potatoes, Peeled
1 package (8
Ounce) Cream Cheese, Softened
1 stick Butter,
Softened
1/2 cup Heavy Cream
1 teaspoon
Seasoned Salt
Salt And Pepper,
to taste
Cut the potatoes
into quarters and cover with water in a large pot. Boil until potatoes are fork
tender, about 25-30 minutes. Drain the potatoes, then put them back into the
same pot. With the heat on low, mash the potatoes for 2
to 3 minutes to
release as much steam as possible. Turn
off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper.
Taste and adjust seasonings as needed. Serve
potatoes immediately or spread them into a buttered baking dish to be reheated
later. To reheat, put them in a 375 degree oven, covered in foil, until hot.
Yield:
About 2 quarts, 4 to 6 servings
2 tablespoons olive oil
2 pounds beef stew meat, cut into
1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
5 tablespoons all-purpose flour
3 cups beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 cup sliced carrots (I just throw in
whole snacking carrots)
1/2 Red Onion, sliced and then cut into
quarters
1 tablespoon chopped
fresh parsley leaves
Directions!
Set a 12-inch saute pan (I use a dutch
oven pan or an actual dutch oven on the stove top) over medium-high heat. Add 1 tablespoon of
the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon
Essence (a pinch or two more if you like it spicier) and 1/2 teaspoon of the black pepper. Sear the
beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. Add the butter,
flour, beef stock, tomato paste, herbs, spices, and browned meat to a slow cooker. (*NOTE: I first pour the beef
stock into the same pan I seared the beef in and scrape off the drippings and bits from the pan
for flavor. Then I whisk in the flour in order to avoid clumps in my slow cooker. Afterward,
pour stock and flour into the crock pot/slow cooker). Cover the slow cooker and set the temperature
to high. Cook for a 1 to 2 hours and add your carrots (size matters in how long to
cook them). Continue to cook the stew for another 7 hours until meat is tender and falls apart.
During the last hour of cooking, add the red onions and replace the lid. Once the stew is
cooked, put in serving bowl (over mashed potatoes) and sprinkle with parsley. Serve
immediately.
*CAN ADD WHATEVER
ELSE YOU WOULD LIKE….Peas, turnips, etc.
Emeril's ESSENCE Creole Seasoning (also referred
to as Bayou Blast):
2 1/2 tablespoons
paprika
2 tablespoons salt
2 tablespoons garlic
powder
1 tablespoon black
pepper
1 tablespoon onion
powder
1 tablespoon cayenne
pepper
1 tablespoon dried
oregano
1tablespoon dried
thyme
Combine all
ingredients thoroughly.
Yield: 2/3 cup
From: Irene Hurst
