Operating instructions

16
Mashed Potatoes
Makes 4 servings
INGREDIENTS
4 large russet potatoes, peeled and cubed
8 cups cold water
4 tablespoons unsalted butter
1 cup whole milk
Kosher salt and fresh pepper, to taste
METHOD
1 In a large pot set over high heat, bring the potatoes and water to
a boil.
2 Reduce temperature to medium low and cook until potatoes are
fork-tender.
3 Remove and drain well.
4 Attach flat beaters to stand mixer.
5 Add butter and half of the milk to the potatoes and mix on speed
5 for 20 seconds.
6 Taste and adjust potatoes with more milk, salt and pepper as
needed.
7 Do not over mix potatoes or they will become gluey in texture.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
15
My Favorite Meatloaf
Makes 1 loaf, about 5 servings
INGREDIENTS
1 pound lean ground beef
2 large eggs
1/2 cup crumbled crackers
1/4 cup BBQ sauce
1/4 cup ketchup, plus more for the top
2 tablespoons whole milk
1 small yellow onion, chopped
1 teaspoon dried sage
2 teaspoons kosher salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon brown sugar, for topping, optional
METHOD
1 Preheat oven to 350° F.
2 Combine all ingredients together in the mixing bowl using the stand
mixer fitted with dough hooks on speed 5.
3 Spray bread pan with non-stick spray.
4 Pat meatloaf mixture into pan, smoothing the top.
5 Spread about 1/4 cup ketchup on top of loaf.
6 Sprinkle with the optional sugar, if desired.
7 Bake for about 1 hour or until internal temperature registers 165° F
on a meat thermometer.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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