Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
2 cups half-and-half, or substitute for full-fat coconut milk
6 cloves garlic, crushed
6 ounces Parmesan, grated
2 tablespoons kosher salt
A few twigs of parsley for topping
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes so that mixture thickens, top with parsley and serve.
Roasted Brussel Sprouts
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, diced into 1/4 inch pieces
1/4 cup virgin olive oil
1 tablespoon syrupy balsamic vinegar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees. Place the Brussel sprouts on a sheet pan, including some of the loose leaves which get crispy when roasted.
Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussel sprouts for 20 to 30 minutes, until they are tender, nicely browned and the pancetta is cooked.
Toss once during roasting, around the 10-minute mark. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Add salt and pepper to taste and serve hot.