3 lbs. red potatoes (unpeeled)
1 T. plus 2 t. kosher salt (divided)
1 1/2 C. half-and-half cream
1/2 C. unsalted butter
1/2 C. sour cream
1/2 t. black pepper
Place potatoes and 1 tablespoon salt in 4-quart saucepan with cold water to
cover. Bring to boil, lower heat and simmer covered 25 to 35 minutes, until
potatoes are completely tender. Drain.
In small saucepan, heat half-and-half and butter.
Put potatoes into bowl of electric mixer fitted with paddle attachment, and mix
for a few seconds on low speed to break them up. Slowly add hot cream and butter
to potatoes, mixing on lowest speed (last quarter of cream and butter should be
folded in by hand). Fold in sour cream, remaining 2 t. salt, and pepper; taste
for seasoning and serve.
Makes 6 to 8 servings.
Chicken Tenderloins with Cranberry Mustard Sauce
1 lb. chicken tenderloins
salt and pepper
2 T. butter
2 T. oil
2/3 C. dry white wine
2/3 C. chicken broth
3 T. country-style Dijon mustard
1 1/2 t. cornstarch
1 1/2 T. water
1/2 C. Craisins (sweetened dried cranberries)
1/4 C. sliced green onions, green part only
Lightly toss chicken pieces with flour, shake off excess. Sprinkle lightly with
salt and pepper.
Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken,
cook about 2 minutes, turning once until chicken is golden brown on each side
and cooked through. Add more butter and oil if needed. Remove to a platter, keep
warm. Repeat with remaining chicken.
Add wine, chicken broth and mustard to skillet, scraping up browned bits.
Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened
dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green
onions; cook 1 more minute. Pour sauce over chicken.
Makes 4 servings.