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
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
ChefSecret: Mashed potatoes are not really Southern unless you top them with Milk Gravy.
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
Salt and freshly ground 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
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
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.
Brine time: 30 minutes
Prep time: 15 minutes
Cook time: at least 1 hour
Yield: 4 to 6 servings
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
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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