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Any time I tell someone that I’m putting white chocolate in mashed potatoes they make a face.  The chocolate lovers meet me with a look of awe, while most men look at me like I’m crazy.  Well, crazy or not, this stuff is good.  Plus, the chocolate isn’t overpowering.  It acts more like a butter substitute, which it is in this case.  I wouldn’t normally substitute butter with anything, but if I have to leave it out, then chocolate is the next best thing!  While the potatoes are definitely fluffy, they lack the buttery taste because obviously there is no regular butter.  Since I never just eat mashed potatoes plain (they are usually swimming in some sort of gravy) this really didn’t bother me, but if you need a little more flavor just add another piece of white chocolate.  It won’t add sweetness, but may give you the creaminess you desire.  I really want the braised short rib (recipe coming soon) to shine on the plate and I’m sure most of the sauce will end up on the mashed potatoes anyway, so I’m making the recipe as is.

White Chocolate Mashed Potatoes
Ultimate Potato Book

3 pounds yellow flesh potatoes, peeled (if desired) and cut into large cubes 
1 1/2 ounces white chocolate (look for pure white chocolate made from cocoa butter, not one cut with hydrogenated shortening or other fillers)
3/4 teaspoon salt
6 dashes hot red pepper sauce (like Tabasco)
1 1/2 cups fat-free milk

Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat.  Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes.  Drain in a colander set in the sink and return the potatoes to the pan.

Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt.  Stir in the salt and hot red pepper sauce.

Using a potato masher or electric mixer at medium-low speed, mash the potatoes slightly.  Pour in the milk and continue mixing until creamy, about 1 minute.  Serves 8.

I normally don’t fuss too much with vegetables.  What I mean by that is I normally just roast or saute them in a little oil because I love vegetables and want their natural flavors to stand out.  Since this is a dinner party, I decided to give the asparagus a little flair (I didn’t want it feeling under-dressed at the party).  The shallots and lemon zest really give this dish a leg up and I may start rethinking my normal veggie preparation.  If you’ve never cooked with shallots then get ready to become a convert.  And if you’re a garlic lover and you don’t cook with shallots, get ready to have your socks knocked off!  Shallots are like the love child of a sweet onion and garlic.  Step aside Suri and Shiloh because this celebrity baby is the ultimate fashionista…and doesn’t need creepy toddler-sized high heeled shoes to try to look cool.

Roasted Asparagus
Bon Appétit, June 2006

2 pounds green asparagus, trimmed
3 teaspoons extra virgin olive oil, divided
1/4 cup finely chopped shallots
1/2 teaspoon grated lemon zest
1 tablespoon chopped fresh Italian parsley

Preheat oven to 450°F.  Brush large rimmed baking sheet with 1 teaspoon olive oil.  Arrange all asparagus on prepared baking sheet.  Whisk remaining 2 teaspoons olive oil, shallots, and lemon zest in small bowl; pour over asparagus and toss gently to coat.  Spread asparagus in single layer.  Sprinkle with salt and pepper.  Roast until asparagus is tender, stirring occasionally, about 12 minutes.

Can be made 2 hours ahead.  Let stand at room temperature.  If desired, rewarm in 450°F oven 5 minutes before continuing.  Add parsley and toss gently.  Transfer to platter and serve warm or at room temperature.

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