It’s still comfort food time in Maine and this long, slow braise hits the spot on a day when the wind is still biting and the green grass just barely peaking through. This batch got served with dandelion greens picked from the yard and some yummy mashed potatoes. For the dandelion greens, they are nice fresh or just barely wilted in pan with a little extra virgin olive oil, lemon juice, sea salt, and fresh black pepper.
Olive Oil Mashed Potatoes
2 pounds russet potatoes, peeled and cut into large chunks; about 4 potatoes
6 cloves garlic
1/4 cup extra virgin olive oil
1/2 cup milk
1/2 to 3/4 teaspoon salt, plus more for the potato water
several grinds of fresh white pepper (black pepper is okay if you don’t mind seeing the specks of black)
1 teaspoon fresh lemon juice
In a large stock pot, cover the potatoes and garlic with salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork. Drain and run through a ricer into a bowl. Add the rest of the ingredients, reserving some milk. With a hand mixer or potato masher, mix the potatoes until ingredients are just incorporated. Add more milk and salt if needed.
Serves 4 to 6
Another couple of braised items should you feel like another version of delish:
Braised Lamb Shanks with Thyme, Cinnamon and Fennel
Braised Short Ribs
Whew! It’s nice to post again!!