Cooking Lesson #290: Famous Nashville Sides

The Nashville Collection

How y’all doin’? The sides of the South are some of the best you can find anywhere in the world. The entrées and desserts are great, but the sides are special. Here is a triple header of the most famous—Whipped Potatoes (with black pepper Milk Gravy), Creamy Mac & Cheese and Collards.


                                                  Whipped Garlic Potatoes
                     What else can I say? Whipped Potatoes and Milk Gravy—that should be enough.
 
Total: 40 minutes
Active: 20 minutes
Yield: 4 servings
 
Ingredients
5 to 6 medium Yukon Gold potatoes, peeled and cut into chunks
10 to 12 cloves garlic
1 tablespoon kosher salt
1/2 cup whole milk
1/2 cup chicken stock
1/4 teaspoon white pepper
1-1/2 teaspoons kosher salt
4 tablespoons butter, softened
 
Directions

1. In a medium pot, combine the potatoes, garlic and 1 tablespoon salt. Add cold water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are easily pierced with a knife; about 15 to 20 minutes.
2. Strain the potatoes and garlic and then rice them into the bowl of a mixer.
3. Add the milk, chicken stock, white pepper and kosher salt.
4. Using the whisk attachment, whip the potatoes until the mixture comes together.
5. Add the butter and continue to whip until the butter has melted.
6. Wrap the bowl in foil and hold in a low temperature oven.

ChefSecret:  Mashed potatoes are not really Southern unless you top them with Milk Gravy.

                                                           Milk Gravy
Ingredients
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
Salt and freshly ground pepper to taste

1. Melt the butter in a medium saucepan over medium-low heat.
2. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes.
3. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper to taste.

 
                         Super Creamy Slow Cooker Macaroni and Cheese
 
Did you know that most Instant Pot models have a Slow Cooker mode? Seems counter-intuitive, but, yes, they do and that’s perfect for this recipe. I’ll be honest with you I never even noticed it before I started to develop this recipe.
 
Prep time:  10 minutes
Slow Cook:  3 hours 15 minutes
Yield:  12 servings
 
Ingredients
Non-stick cooking spray
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1-1/2 cups whole milk
1/4 cup (1/2 stick) of butter, melted
1 teaspoon salt
1/8 teaspoon black pepper
2 large eggs, beaten
5 cups grated sharp Cheddar cheese
1/2 teaspoon sweet paprika
 
Directions

1. In an Instant Pot sprayed with cooking spray, mix the cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
3. Press the SLOW cooking mode, cover and cook for 3 HOURS, 15 MINUTES.
4. CANCEL SLOW mode and open the lid, stir the mixture and serve hot.

 
ChefSecret:  You can cook this recipe in a regular Crock Pot following the same directions. If you don't have an Instant Pot or Crock Pot, butter the bottom and sides of a 9 x 13-inch pan, add the macaroni and cheese mixture and bake at 350⁰ F for 50 minutes.

                                                            Collards
 
Brine time: 30 minutes
Prep time:  15 minutes
Cook time:  at least 1 hour
Yield:  4 to 6 servings
 
Ingredients
2 large bunches collards, rinsed well
1/2 pound smoked ham hock or salt pork
1/2 cup salt, for brine (see ChefSecret below)
Buttermilk cornbread, for serving
Hot sauce, for serving
 
Directions

1. Prepare the collards for cooking by cutting the large stems from the center of the leaves.
2. Stack the leaves and cut them crosswise into 1-inch strips.
3. Add 2-inches of water in a saucepan large enough to hold the raw collards. The leaves should be pushed down tightly; they will wilt to about one-quarter the volume as they cook.
4. Add the ham or pork and bring the water to a boil.
5. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching; add water if necessary. Taste the liquid and add salt if needed.
6. Serve with hot sauce.

ChefSecret:  Brine by soaking the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves. Brine for 30 minutes, then rinse and drain.

Covid-19 Quip of the Day: “What we’ve learned with home-schooling is that everybody apparently knows better how to raise children than the actual parents do.”
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