RACHAEL RAY MASHED POTATOES RECIPES

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Steps:

• For the meatballs, heat the oven to 400°F, with rack at center
• To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg
• Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil
• Roast about 18 minutes, then add to sauce (see below)
• For the sauce, heat butter and EVOO in saucepot over medium heat
• Add shallots and garlic, season with salt and pepper and soften a couple minutes
• Add sherry and reduce by half, 7 to 8 minutes
• Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes
• Stir in jelly and zest, then strain or pass through a sieve
• Place meatballs in bowl or serving dish
• Brush with sauce and pass remainder at table
• Puddle up some mashed potatoes on plate or in shallow bowl and make a well
• Add meatballs and pass sauce