JEGS Chef Nicky Morse Recipe of the Week - Atlanta, GA Loaded Mashed Potatoes Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's...
JEGS Chef Nicky Morse Recipe of the Week - Atlanta, GA
Loaded Mashed Potatoes
Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.
Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series.
Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com that will allow budding cooks a chance to create a masterpiece of their own at home. He started the season with a double-dip for the NHRA season opener a couple of weeks ago by revealing two recipes -- Hot Wings with Maytag Blue Cheese Dressing and Cheese Cake made with Slammers Ultimate Milk. Followed up with Grilled Yellowtail Snapper with Oven Dried Pineapple Relish in the Arizona desert. Gainesville showcased Friday Pizza and Texas Brisket Bread was featured in Houston. The treat was Sonny's Slammin' Cuckoo Cocoa Puffs Brownies in the city that never sleeps. Last week Nicky spiced things up with a Seafood Quiche and a Crawfish Salsa for the JEGS.com Cajun SPORTSnationals at No Problem Raceway in Belle Rose, LA.
This week Chef Nicky heads to Atlanta, GA for the NHRA Southern Nationals and is sharing Loaded Mashed Potatoes with your taste buds.
Loaded Mashed Potatoes
(When I say loaded----I mean loaded)
Depending on who is coming to dinner- This recipe is for 8-12 people.
5 ea Large Russets (Peeled and cut in half crosswise)
6 ounces Smoked hot Pepper Cheese
1/3 pound Bacon (diced and cooked crispy) Discard bacon fat
½ cup Sour Cream
8 ounces Butter (Soft)
¾ cup Scallion Tops (Sliced Thin)
To Taste Salt
To Taste White Pepper
Place the potatoes in a thick bottom pot. Fill the pot with just enough water to cover the potatoes. Cook the potatoes over a medium heat until they are completely tender. (Cooking the potatoes on high heat will cook the outside of the potato too fast and the inside of the potato will still be raw.) Drain all of the water from the potatoes leaving the potatoes in the pot. Add the remaining ingredients to the pot. Using a hand potato masher, mix and mash everything together. You can put them in the mixer if you want, but I don't mind a chunk or two of potato in this recipe.
This recipe is great with roasted meats. I like to top the potatoes off with a little garlic and hot pepper flakes toasted in olive oil. I use about ½ cup of olive oil. When the oil is hot, I add 2 cloves of fresh garlic sliced thinly. When the garlic just starts to brown, I add a teaspoon of hot pepper flakes and remove it from the heat.
-credit: team jegs