The making of a new holiday classic.
The guests in St. Anthony’s Dining Room inspire us daily. Faced with struggles, they display resiliency and versatility.
In that same spirit, we share this recipe — and the story behind it. Our chefs were preparing mashed potatoes one day, when they ran out of milk. Searching the pantry for a suitable substitute, they were delighted to discover gallons of donated eggnog that they immediately put to good use.
The joy of the holidays comes from being together. Around your dining room table and ours, people sit side-by-side to share warm, comforting dishes like this one — lifting the spirits of all.
Eggnog Mashed Potatoes
10 large potatoes, peeled and roughly chopped
1 lb unsalted butter
1 pint heavy cream
1 cup eggnog
Salt and black pepper to taste
Fresh herbs as garnish (optional)
Place the potatoes in a large pot, and cover with cold water. Add a teaspoon or two of salt. Bring to a boil, skimming off any impurities, and cook the potatoes slightly past al dente. Drain the water and allow the potatoes to finish cooking while they release steam (this dries out the potatoes so they’re not too wet to absorb the dairy).
While the potatoes are cooking, heat the butter, cream, and eggnog together over medium-low heat until the butter is fully melted. Once the potatoes have stopped releasing steam, add the butter mixture and mash thoroughly into the potatoes. Season to taste with black pepper and salt, and garnish with fresh herbs if desired. Serve hot.