Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

I did a wonderfully Cajun Thanksgiving this year. The Habanero lamb mashed potatoes were an amazing addition to the meal, and had just enough bite to be noticeable, and the flavor of the Habanero came through nicely, but not so much to be considered very hot.

5 lb potatoes, peeled for low amine

1 lb ground lamb

1 pint heavy whipping cream

1 C milk or rice milk

1 stick butter

1 tsp salt

1 tsp black pepper

3 Tbsp paprika

2 Habanero, seeds removed and minced (wear gloves)

  • Wash, cut, and boil potatoes until thoroughly soft (peel potatoes for low amine, as potato skins are high amine). Reserve 2 C water in the pot with them.
  • Saute lamb and Habanero. Make sure lamb is broken up into very small pieces.
  • Mash potatoes with the reserved water and butter.
  • Add sautéed ingredients.
  • Add heavy whipping cream, milk / rice milk, paprika, salt, and pepper.
  • Mix together well.
  • Serve sprinkled with Cajun seasoning mix.
AMINE BREAKDOWN:
Very Low Amine: potato (peeled), rice milk, salt, black pepper,
Low Amine: ground lamb, heavy whipping cream, milk, butter (or butter substitute for dairy-free)
Very High Amine: paprika, habanero
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Published in: on November 11, 2011 at 11:25 am  Comments (5)  
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Muffin Tin Mashed Potatoes with Herb Cream Cheese

Herb Cream Cheese Mashed Potatoes

Herb Cream Cheese Mashed Potatoes

Garlic mashed potatoes have never been so delicious or adorable. These singe serving mashed potatoes are a hit at potlucks, and are a good way to dress up a classic or utilize leftover mashed potatoes.

Yields: 12 potato muffins

3 lb red potatoes, peeled

1 1/2 tsp salt

2 tsp black pepper

1/4 C minced garlic

4 Tbsp butter

1 C half & half

2 pieces bacon (omit if highly reactive to amines or if vegetarian)

For the Filling:

1/2 C cream cheese

4 Tbsp fresh minced chives

2 Tbsp fresh minced rosemary

1/2 tsp minced garlic

salt & pepper to taste

  • Preheat oven to 375 degrees.
  • Cut and boil potatoes (you can reserve the boiled potato water and use it as a soup base – the starches help thicken soup).
Potatoes
  • In a bowl, mix together cream cheese, chives, rosemary, 1/2 tsp garlic, and salt & pepper. Set aside.
  • Cook bacon till gently crisp. Reserve fat and cool bacon.
  • Cook 1/4 C minced garlic in the butter till garlic is fragrant and just barely starting to brown.
Garlic

Cook garlic

  • Drain and mash potatoes.
  • Crumble bacon into potatoes. Add bacon fat, garlic butter, half & half, salt & pepper. Mix well.
  • Lightly grease a (12-muffin) muffin tin. Using a spatula, spoon potatoes into muffin tin till they’re heaping and full.
  • Use your thumb to press an indent into the middle of each potato muffin.
  • Spoon about a tablespoon of the cream cheese mix into the indentation. I use two spoons for this – one to hold the mixture, and one to scrape it away from the other spoon and into the potato muffin.
  • Bake for 40 minutes, uncovered.
Muffin Tin Mashed Potatoes

Muffin Tin Mashed Potatoes

  • Allow to cool on the stovetop for 5 minutes, then use a small, flexible spatula to scoop them out.
AMINE BREAKDOWN:
Very Low Amine: salt, pepper, garlic, chives, rosemary
Low Amine: peeled potato, butter, half and half, cream cheese
Very High Amine: bacon
Photos courtesy of Molly Magee Photography
http://mmageephotography.com
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Published in: on September 23, 2011 at 2:27 pm  Comments (12)  
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