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Beer Mashed Potatoes

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Beer Mashed Potatoes, iStock

Recipe by Craft Beering
Yield: 6 servings
Prep & cook time: 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 3 lbs starchy potatoes* (such as Russet or Yukon Gold)
● 2/3 cup beer* (such as pilsner or lager)
● 1/2 cup butter*
● 1/2 heavy cream
● 2 cloves garlic*, minced (optional)
● salt & pepper (to taste)
● 1 tsp fresh parsley*, finely chopped, for garnish

Instructions
1. Peel the potatoes, rinse and cut them into uniform pieces, as needed for even cooking.
2. Place the potatoes in a large stockpot, add 1 tbsp salt and enough cold water to cover them by about 2 inches. Bring to boil over medium-high heat and boil until the potatoes are very tender.
3. While to potatoes are boiling, in a small saucepan over medium heat bring the beer to simmer. Temporarily remove from the stove and add the butter. As soon as it begins to melt add the cream. If using minced garlic, add it now. Stir to combine, place back on the stove and keep warm using the lowest setting available.
4. Drain the boiled potatoes and break them down using a masher. Add the beer mixture as you continue to mash. Optional – once the liquids are fully incorporated you can whip the mash for about a minute to make it extra creamy.
5. Taste and season with salt and pepper as needed, stir well. Serve on a warm plate and garnish with parsley.

Notes:
*Be sure to use heavy cream – its higher fat content will ensure that it does not curdle in contact with the heated beer. Always add it after you’ve added the butter for the same reason.
*Adding the garlic to the warm mixture will significantly mellow its sharp taste and bring out its sweetness.

Obatzda (Bavarian beer cheese spread)

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Shutterstock

Recipe adapted from Craft Beering
Yield: 6 portions

Ingredients
*Ingredients currently available at the farmers’ market
● 8 oz camembert*, cut in small pieces (or other soft, ripe cheese)
● 8 oz spreadable cheese*, any kind
● ⅓ cup butter, cut in small pieces
● 2 ½ tsp paprika
● 2 tsp ground caraway seed
● Salt and pepper, to taste
● ¼ cup Sixteen Days Oktoberfest beer* (or other lager or pilsner)
● ⅓ cup shallots*, finely diced
● 2 Tbsp + 1 handful scallions*, finely chopped

Instructions
1. Bring the camembert, spreadable cheese, and butter to room temperature.
2. In a mixing bowl, add the two cheeses, butter, paprika, caraway seeds, salt and pepper, and 2 Tbsp of beer and press using a fork until well mixed together. Add more beer until you reach a spread-like, but not runny, consistency.
3. Cover and refrigerate for at least 3 hours to firm up.
4. When you are ready to serve, take the dip out of the refrigerator. Run the diced shallots under water in a strainer and dry off with a paper towel before using. Add the shallots and 2 Tbsp of scallions to the dip and fold until they are well incorporated.
5. Garnish with the rest of the scallions. Serve with pretzels, radishes, or rye bread.

Potato Salad with Pickled Cucumbers

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Photo by Pattie Garrett

Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise

Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.

Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.

One-Pot Bunker Hill Mac

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Photo by Sarah Buschynski

Recipe by Sarah Buschynski
Serves: 8
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 cups of Bunker Hill Organic Creamery Whole Milk*
● 1 lb pasta (I like to mix and match – elbows, shells, etc.)
● 2 cups sharp cheddar cheese*, shredded
● Salt and pepper to taste

Directions
1. Instead of cooking your pasta in water, you are going to cook it in milk. In a large pot, bring the milk to a boil over high heat. Babysit it, stirring frequently to prevent burning.
2. Add the dry pasta to the pot and reduce to medium heat, cooking until the noodles are tender. Continue to stir often.
3. Once the pasta is tender, about 10 minutes, remove from heat. No draining necessary. Slowly add the shredded sharp cheddar cheese, stirring until the cheese is melted and the pasta is coated evenly.
4. Season with salt and pepper. Serve and enjoy!

Note: If you want to add more flavor to the dish, try ¼ tsp garlic powder. For some heat, add a pinch of cayenne pepper. Experiment and have fun!

“I absolutely love sharing my culinary adventures and supporting local, all while feeding my family food made with love.” – Sarah Buschynski