Waldy Malouf,
Executive Chef and Co-Owner of Beacon Restaurant-Bar-Bakery,
25 West 56th Street NYC 10019 212/ 332-0500

"Waldy's Turkey Tip: Soak turkey in brine 24 hours before roasting.
  • 3 gallons water
  • 2 pounds kosher salt
  • 1 pound sugar
1 - Bring salt, sugar and water to a boil and simmer for 1/2 hour. Cool brine completely and soak the turkey in cold brine for 24 hours.
2 - After the turkey has reached a desired color, cover the breast of turkey by making a tent out of aluminum foil.
3 - Bring turkey to room temperature prior to roasting.
Mashed Potatoes with Variations
Adapted from Chef Waldy Malouf's cookbook, The Hudson River Valley Cookbook, Harvard Common Press, 1998

This recipe is for basic mashed potatoes, with eight variations. Baking potatoes, which are starchier and have less sugar than boiling varieties, produce fluffy mashed potatoes with a nice grainy texture. Yukon Golds also make good mashed potatoes. To avoid overworking potatoes, incorporate all the ingredients at the same time.
One large potato yields about 1 cup of mashed potatoes. This recipe can be adjusted up or down to serve any number of people.

Serves 6
  • 2 1/2 lbs. baking potatoes, peeled and cut into chunks
  • Coarse salt and freshly ground pepper
  • 6 T. unsalted butter, at room temperature
  • 1/3 cup heavy cream
Boil the potatoes in plenty of lightly salted water until they are tender throughout when pierced with a sharp fork or knife point. Drain the potatoes well and put them through a food mill or press them through a sieve. Do not puree the potatoes in a food processor - they will become gluey. Working the potatoes as little as possible and using a wooden spoon or spatula, beat in the butter and the cream and season the potatoes to taste with salt and freshly ground pepper. Serve immediately or set aside and reheat in a casserole in a 350 degree F oven.

Variations for Mashed Potatoes with the Following Ingredients:

Foie Gras: Use 1/2 cup foie gras scraps, chopped into dice. Sear the scraps in a hot saute pan, stirring until the foie gras is just cooked and has rendered some fat. Fold in the liver and fat into the mashed potatoes instead of butter.

Roasted Garlic: Beat in 2 t. roasted garlic puree, (Chef Malouf's recipe in his cookbook, p.296), when you add the butter.

Herbs and Cheese: Add 1/2 cup grated Hawthorne Valley, Swiss or Parmesan cheese and 3T. herbs (garlic, chives and parsley, for example) chopped into a paste to the potatoes before seasoning them.

Horseradish: Beat in 3 T. prepared horseradish when you add the butter.

Olive Oil and Rosemary: Gently simmer 2 T. chopped fresh rosemary in 4 T. extra virgin olive oil for 5 minutes. Strain and add instead of butter.

Tarragon and Tomato: Beat in 1 T. chopped fresh tarragon and 2 T. tomato compote, (Chef Waldy's recipe is on p. 293 in his cookbook), when you add the butter.

Yukon Gold and Dill: Add 2 T. chopped fresh dill to the potatoes and substitute 1/3 cup sour cream for the heavy cream.

Wine/Drink Recommendations:
Bourbon based cocktails
Light Burgundy wines
Pinot Noirs
Very dry Johannesberg Riesling

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