Garlic Mashed Potatoes

Ingredients

• 5 russet potatoes peeled and cut into 8ths
• 8 cloves garlic, peeled
• 1 cube butter
• 3/4 cup chicken broth
• 1/4 cup sour cream
• 1 teaspoon salt
• 1/4 tsp ground pepper
• 1/4 tsp nutmeg

Directions

• Place potatoes, salt and garlic in a large saucepan and cover with cold water.
• bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes.
• Drain the potatoes and return them to the pan.
• Shake the pan over low heat to dry the potatoes slightly.
• Remove the pan from the heat.
• Mash the potatoes and garlic
• Stir in butter until melted
• Stir in broth, sour cream, pepper and nutmeg

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Harissa Maple Pecan Sweet Potatoes

Ingredients

• 1 1/2 cups pecans
• 1 1/2 cups maple syrup
• 6 sweet potatoes
• 1 stick butter, softened
• 1/2 cup spicy harissa paste
• 1 tsp salt

Directions

1. Preheat oven to 375 F.
2. Add pecans to a sheet tray and toast in the oven for 7 minutes
3. Heat 1 cup of maple syrup in a high-sided skillet over medium heat until reduced by half
4. Toss in toasted pecans and cook for 4 minutes
5. Spread pecans in an even layer onto a parchment-lined tray and let cool.
6. Slice each sweet potato crosswise into about 1/8 inch slices
7. In a small bowl, mix butter, harissa, remaining 1/2 cup maple syrup and salt.
8. Brush over sweet potatoes, and in between slices.
9. Place in the oven and bake for 60 minutes
10. Baste every 15 minutes with the maple harissa butter
11. Remove from the oven and baste with any remaining maple harissa butter
12. Spread candied picans over and in between potato slices

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