Happy Thanksgiving 2009!

This month, cookbook author and television personality Nathalie Dupree taught entertaining classes at the CIC, including how to organize your Thanksgiving dinner. Here's her famous recipe for mashed potatoes. It might be just what you need.

“Beaten” or Mashed Potatoes
Serves 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
Salt
1/3 cup cream, heated
2 tablespoons butter
Freshly ground black pepper

Cover the potatoes with cold water by an inch in a heavy pan. Add 1 teaspoon salt and bring to a boil. Reduce the heat, cover and simmer until soft, about 15 to 20 minutes. Drain well.
Return the potatoes to their pan over a low heat and beat with an electric hand mixer or mash with a sturdy fork. Add some of the hot cream and the butter and blend well. Continue adding the cream until the desired consistency is reached. Season to taste with salt and pepper.

If not serving immediately, cool the potatoes to room tmeperature and store in a plastic bag for up to 24 hours. Reheat, adding more cream if necessary.

Variation: Everyday Mashed Potatoes: Use milk, buttermilk, or skim milk instead of cream.

FELC Summit Held at Palmer Campus

The inaugural summit of the Food Educators Learning Community was held from February 22 - 28th at CIC's Palmer Campus. Pictured above left is Chef Mike Lata of FIG restaurant, who taught a Master Class on "The Hog, The Whole Hog, and Nothing but the Hog," using a pastured hog from Keegan-Filion Farms. On Friday, CIC student/Gold Medal BBQ Master Tim Handy (above right) taught a "Southern BBQ Master Class" utilizing this great pork. www.fooded.org