If you’re working on a special mashed potatoes recipe for the holidays—or simply enjoy them on a regular basis—we present this mashup: a blend of mashed potatoes and cauliflower. This combination has long been recommended for better family eating. Cauliflower adds moisture to mashed potatoes, so they can be rewarmed on the stove without drying out. Thus, you can prepare the dish completely in advance and then warm it up on the stovetop.

The added moisture enables us to reduce the amount of butter and cream typically needed for mashed potatoes.

Not to mention, the cruciferous superstar has more nutrition and fewer calories than potatoes.

The crispy fried tarragon is a garnish you can save for special occasions, or cook up in five minutes for any occasion. It’s a delicious garnish for any starch or grain recipe.
 
 
RECIPE: MASHED POTATOES AND CAULIFLOWER WITH FRIED TARRAGON

This recipe was developed by the Williams-Sonoma Test Kitchen. Prep time is 25 minutes, cook time is 25 minutes. You can make it a day in advance.
 
Ingredients For 6 Servings

For The Fried Tarragon

 
For The Mash

 
Preparation

1. PREHEAT the oven to 400°F.

2. FRY the tarragon. Add the vegetable oil to a large, wide pan over medium-high heat, to depth of about 1/2 inch. Heat the oil to 350°F on a deep-frying thermometer. Add the tarragon sprigs and fry until the bubbling diminishes, about 30 seconds. Take care, as the oil will splatter.
Using a slotted spoon, transfer to a paper towel–lined plate and sprinkle with salt. Let cool completely.

3. MAKE the mash. Combine the potatoes and cauliflower in a large saucepan, add cold water to cover by 2 inches, and salt the water. Bring to a boil over medium-high heat; then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Drain well.

4. RICE the vegetables: Working in batches, pass the vegetables through a potato ricer into a large bowl. Alternatively, mash with a potato masher. Meanwhile…

[1] Mashup: mashed potatoes and cauliflower (photo © Williams-Sonoma).

[2] Classic mashed potatoes (photo © U.S. Potato Commission).

[3] Cauliflower in your choice of colors. You can use green, orange or purple cauliflower to add a tinge of color to your mash (photo © Melissas).

[4] Tarragon: a perfect herb pairing (photo © Good Eggs).

6. USE the same saucepan from cooking the vegetables, and combine the butter and cream. Heat over medium heat until the butter melts and the cream just begins to simmer. Return the potato mixture to the pan, stirring it into the butter mixture. Season with salt and pepper.

7. TRANSFER the potato mixture to a serving bowl. Garnish with the tarragon sprigs and roasted cauliflower and sprinkle with chile flakes.
 
 
MORE FAVORITE MASHED POTATO RECIPES

 
Halloween Mashed Potatoes

[1] Pipe ghost tops onto cupcakes. You can use any flavor cupcake you like. The recipe above, from California Strawberries, has an extra surprise: strawberries in the cake. [2] Another approach: a bed of marshmallow topped with Halloween candy (photo courtesy Paper Chef). [3] This orange ghoul was created by Food Network. You can tint the frosting, meringue or marshmallow any color you like.

Ready for more Halloween food fun?

You can make these cupcakes with a piping bag and frosting or meringue powder.

Or you can use a jar of marshmallow cream (Fluff, Jet-Puffed, RiceMellow, Solo, etc.), or homemade marshmallow cream.

The only challenge with the latter is that marshmallow cream won’t hold its shape over time. It needs to be refrigerated so it doesn’t collapse;

 
For The Eyes

 
THE HISTORY OF MARSHMALLOW FLUFF

Marshmallow dates back to ancient Egypt. The marsh mallow plant that was plentiful along the banks of the Nile has a slippery sap that forms a gel when mixed with water. The Egyptians mixed the “juice” with honey to make a confection, reserved for the wealthy and the gods.

The Roman scholar Pliny the Elder credited the sap with curing all sorts of diseases, and encouraged people to drink the juice daily, although it wasn’t very palatable (what happened to the honey?). Still, for centuries the sap was used to treat sore throats, skin conditions and other maladies.
 
Modern Marshmallow

In the mid-19th century, a pharmacist in Paris came up with the idea of whipping the sap with sugar and egg whites into a light, sweet, fluffy throat remedy. A variation soon became popular as marshmallow candy.

By the late 19th century, confectioners had determined how to mass-produce marshmallows, which included eliminating the sap entirely and replacing it with gelatin. (Prepared gelatin was patented in 1845; prior to then it was laborious to render and clarify gelatin from cattle and pig bones, skin, tendons and ligaments; and in addition to setting aspics, it was desirable as glue, a use that dates back to ancient Egypt.).

Marshmallow sauces were popular in the early 20th century (see Marshmallow History). But to make marshmallow sauce or frosting required that the cook first make marshmallow cream. It was a two-step process: make a sugar syrup, melt marshmallow candy in a double boiler, and combine them with the syrup.

In 1910 a marshmallow cream called Marshmallow Fluff was sold to ice cream parlors by Limpert Brothers, a company that still exists in New Jersey. You can see the original packaging on their website. Snowflake Marshmallow Creme was available around 1914.

The first commercially successful, shelf-stable marshmallow cream, it was produced by the Curtis Marshmallow Factory of Melrose, Massachusetts. They ultimately bought the Marshmallow Fluff brand from the Lippert Brothers (details).

While Marshmallow Fluff wasn’t the first marshmallow cream, it’s the one that endured: 94 years later, the brand is still around, with a host of me-too brands.

Unlike conventional marshmallows, which require gelatin (an animal product) or a seaweed equivalent to set, marshmallow cream is a kosher product made from corn syrup, sugar, water, egg whites, artificial flavor, cream of tartar, xanthan gum and artificial color.

Marshmallow Fluff is OU Kosher, Kraft Jet-Puffed Marshmallow Creme is OK Kosher. Ricemellow Creme, manufactured by Suzanne’s Specialties, Inc., is a vegan equivalent.
 
MARSHMALLOW CREAM VS. MARSHMALLOW CREME
Some brands call it marshmallow cream, others marshmallow creme. What’s the difference between cream and creme?

In the U.S., it’s just the spelling. Creme is an Americanization of the French word for cream, crème (pronounced KREHM).

When you have a perfectly good English word, why appropriate a word from another language, then mis-spell and mis-pronounce it?

[Insert your answer here.]

Still looking for a Halloween activity?

How about a hard cider party? It’s adult, it’s fun, and it’s an opportunity to taste and compare more hard ciders than most of us get to do.

While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with apple juice, in Europe a glass of cider is not kid stuff. It’s an alcoholic drink that that many prefer to beer—and if you look at the explosive sales figures, Americans are also discovering its charms: It’s the fastest-growing alcohol category.
 
 
WHAT IS HARD CIDER

When apples are pressed and bottled, you have apple juice—also called apple cider in the U.S., although in other countries apple cider refers to hard cider.

Hard cider is made from fermented apple juice; over a few months, the sugars in the juice turn into alcohol. As with craft beer, each brand has a distinct flavor profile and alcoholic content, generally from 3% ABV (alcohol by volume) or less to 8.5% or more.

 
 
PLANNING YOUR CIDER PARTY

Beyond Halloween, you can also have a cider tasting during the Thanksgiving cocktail hour, for Mother’s Day, Father’s Day, and other celebrations.

1. INVITE friends today: Halloween is eight days away.

2. PLAN the number of ciders based on the number of people. If you’re serving 8 or more different ciders, estimate one bottle per four proper.

3. PARE the list. There are many different styles of cider, and cider from different countries (England, France, Ireland, Spain and others). Each country has its own preferred style, as you’ll see in the Top Artisan Ciders section below. You can’t try them all in one night—but you can have subsequent tastings to try the rest.

 
4. PLAN the eats. You can serve hard cider with any snack or food you’d serve with beer, but the sweetness of cider allows you to serve it with desserts, too.

[2] Crispin makes a variety of styles, as well as perry (pear cider) under the Fox Barrel brand (photo © Crispin Hard Cider).

[3] Woodchuck, another popular national brand (photo courtesy Fletcher6 | Wikipedia).

[4] Strongbow cider is produced by Heineken (photo © Heineken USA).

 
TOP ARTISAN CIDERS

Here are some of the nation’s top-rated artisan ciders: Brand, variety and style. “Crisp/Dry” is the most common style. “Funky” refers to a style popular in France, with [what we really enjoy] barnyardy aromas. They can also be crisp and dry. Off-Dry/Semi-Dry is the classic English style: the sweetness of fruit followed by a dry finish.

Dessert ciders are sweet, like dessert wine; although off dry/semi-dry and crisp ciders can also be paired with desserts.

[1] Here’s looking at you! Eyeball meatball sandwich from BBQ Bob Trudnak | BBQ Guru. [2] French rolls are crusty on the outside, with an elegant crumb on the inside. They can be round dinner rolls, oblong or square sandwich rolls; the artisan versions have a dusting of flour. They’re easy to make at home with this recipe from DineAndDish.net.

You don’t need a grill to make these captivating eyeball meatball sandwiches from “BBQ Bob” Trudnak.

We made them in a skillet on the stove top. Everyone—children and adults alike—wanted more.

We love nouvelle surf and turf ideas of any kind. So to this recipe from “BBQ Bob” Trudnak, we added some “gourmet” flavor lists:

 
RECIPE: SPOOKY HALLOWEEN EYEBALL
MEATBALL SANDWICHES

Ingredients For 4 Sandwiches

1. HEAT the grill to 300°F direct; or for stovetop cooking, heat a skillet when ready to cook the meatballs.

2. MIX the ground meat, eggs, bread crumbs, herbs, spices and water by hand in a bowl until well blended. Add ¼ cup of grated cheese and mix once more. Divide into 8 equal portions and oll the meatballs to the size of golf balls and set aside on wax paper.

3. SET the meatballs in the fridge for 30 minutes while the grill comes up to temperature or the skillet heats. (a) Grill the meats balls over a direct fire turning them to brown all sides and take them to an internal temp of 165°F, or (b) similarly cook them join the stovetop. While they cook…

4. WARM the marinara sauce. When the meatballs are done, remove them from the heat.

5. LIGHTLY BUTTER each roll, and toast for a minute over the coals on the grill (we toasted ours plain in the toaster oven, then buttered them.

6. ASSEMBLE: Place 2 meatballs on each roll and pour a little warm marinara sauce over them. Lay out two slices of provolone over the meatballs and place the sandwiches back on the grill in a pan to allow the cheese to melt. Place a sliced black olive on the top of each meatball so they look like eyeballs, then drizzle a little more marinara sauce between the meatballs.

If using the arugula, anchovies, etc.: We put the on the arugula and basil on bottom half of the roll and the anchovies on top of the cheese, creating some nicely creep “hairy eyeballs.”

WATCH THE PROCESS with this video:

 
ABOUT “BBQ BOB” TRUDNAK

Robert “BBQ Bob” Trudnak of Lansdale, Pennsylvania has been grilling and smoking barbecue professionally for more than 13 years. He has amassed over 200 awards and prizes at national and international competitions. An entrepreneur and inventor, he helped launch the world’s first BBQ temperature control devices for the company BBQ Guru, which develops and sells high-tech cooker accessories.
  

In this easy recipe, you don’t even need fruit: You use the bottled juice. Apple, blood orange, grapefruit, pear and pomegranate are delicious fall sorbet flavors.

You can set out different garnishes and let everyone style their own dessert or snack.

This sorbet recipe comes to us from US Apple, which has many recipes and apple-cooking and -baking tips.
 
RECIPE: APPLE CIDER POMEGRANATE SORBET

Ingredients

 
Preparation

1. STIR together the juices, sugar, cinnamon and salt in a medium saucepan over high heat. Boil for 5 minutes; then transfer to a large bowl, stir in the lemon juice, add the cinnamon stick, cover and chill in the fridge until cold.

2. FREEZE the mixture in an ice-cream maker according to manufacturer’s instructions.
 
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*Leave the skin on—it’s more attractive. Be sure to dip the sliced apples in acidulated water to prevent browning: 2 tablespoons lemon juice, lime juice or wine per quart of water.
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CHECK OUT THE DIFFERENT TYPES OF FROZEN DESSERTS
in our Ice Cream & Sorbet Glossary.
 

[1] Easy apple-pomegranate sorbet, served with a fresh apple slice (photo and recipe courtesy USApple.org). [2] Use your favorite juice. Two of our fall favorites from Natalie’s: Pumpkin Apple and Orange Cranberry (photo courtesy FreshPlaza.us).

 
RECIPE: PICKLED APPLE SLICES

Make your own pickled apples. In addition to a sorbet garnish, you can use them on sandwiches, slaws, sides with grilled meats and seafood, baked ham and any fat-laden recipe that needs a slightly tart counterpoint.

This recipe makes a quart or more, depending on the apple size. If you want to test the recipe, halve it, taste and adjust accordingly. If you make the recipe but have more than you’ll use in a month, you can send some home with guests.

Note that these are not sterilized, shelf-stable pickles. You can keep them in the fridge for up to a month. The flavors will intensify for a week.

If you don’t like the “pumpkin pie spices,” substitute black peppercorns, cardamom, coriander seeds or other favorite.

Make extra for gifting!

[3] Pomegranate arils are colorful and easy garnish (photo courtesy Good Eggs | SF). We buy the arils-only in plastic bags. [4] Pickled apple slices, featured in the Apple Lovers Cookbook by Amy Traverse. Here’s her recipe.

RECIPE: PICKLED APPLE SLICES

Ingredients

 
Plus

 
Preparation

1. PLACE the tap water, vinegar, sugar and spices into a small pan (for convenience, you can put the spices in a spice ball or cheesecloth). Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Then add the ice water to cool the brine. Meanwhile…

2. PEEL, core and slice them 1/2- or 3/4-inch-thick (we used a mandoline for even slices). Immediately place into the pickling containers and cover with the brine.

3. KEEP the open jars on the counter until cool. Then cover with the lid and place in the refrigerator. Let infuse for at least 60 minutes. For the first week, the apples will continue to pick up flavor from the brine.

We use this recipe to pickle fruits and vegetables when we have only an hour or so.
 
APPLE CONVERSION GUIDE

For cooking or baking, here’s an apple conversion guide from Kercher’s Orchard: