Sunday, November 2, 2008

Shiner Bock Garlic Mashed Potatoes

Excuse Me Ma'am, your Texas is showing...... 


I come from a long line of proud Texans. My father's family immigrated to New Braunfels, Texas , from Germany, in 1844. To this day, if I am in the Texas Hill Country you can be sure I will run into a cousin, uncle or aunt.  As big as Texas is, it always feels small to me. You never run into a stranger, and people strike up a conversation for no apparent reason what so ever. 

I am embarrassed to admit this, but I spent most of my life trying to leave Texas.  From the early age of 6, while captivated with Julia Child, and later Jeff Smith's tours of the world of food, I knew I needed to experience more then my home state had to offer. I read books about the world, planned out my education, worked hard to eliminate my accent and rarely used  Texas-isms, such as, " fix'in ta"," gonna", and "cuz". With great difficulty I finally abandoned the last Texan/Southern identifier, the all too familiar, "ya'll".

Sure, I slip a bit when I speak to my 82 year old grandma, 'cuz' her accent is as thick as they come. But all in all, I was always proud when someone mentioned my lack of the typical Texas accent.  That was until this last trip back. 

When Teresa and I were leaving the plane, the flight attendant said, "Bye, Ya'll".

As we walked back into the terminal, the counter attendant said, "bye, you guys".

Quietly behind me, I heard Teresa say, "I liked "Ya'll" better".

 Then it hit me.  

Me too my friend, me too.


Beer and potatoes? You bet!  I remember making these when I worked at the very first Central Market in Austin, Texas.  Shiner Bock is a good German style beer, but you can use our local, Pandora's Bock by Breckenridge Brewery or Yo Han Bock by Dillion Dam Brewery.

                        Shiner Bock Garlic Mashed Potatoes
serves 4-6

2 lb. small-medium Local Red skinned potatoes, washed
8 whole cloves garlic, peeled
1/4 cup unsalted butter
1/4 cup buttermilk, milk, 1/2 & 1/2, or cream
1/2 to 3/4 cup Shiner Bock, or a local Bock Style beer.
Kosher Salt
Fresh ground pepper
melted butter (optional, but use it anyway)

Place potatoes and garlic in a 4 quart pot and cover with cold water. Turn heat to high and boil potatoes for 20-30 minutes, or until a sharp knife inserts very easily.
Drain Potatoes and garlic. While potatoes are still hot mash them using a mixer or potato masher.  Next add butter, buttermilk, 1 teaspoon Kosher salt, Fresh ground pepper and half the beer, mix for about 10-15 seconds (over mixing, makes potatoes "gluey"). Taste and add more beer if you want a richer flavor. Adjust seasonings and drizzle the top with melted butter.

Leftovers can be turned into potato cakes or into a Bock Potato Cheese Soup

Chef Deb

P.S. I have to get these next two recipes out of my system before I can return to local Colorado Farm to Table recipes: 
*Jalapeno Cheese Grits
*King Ranch Chicken Casserole 


Mondogarage said...

I had no idea, wow. New Braunfels? I'm sure you've been to Greune, then? I don't know if Jenn may have told you or not, but I grew up in Austin and went to college for a while in San Marcos, of all places....small world.

Now I need to find the ultimate conundrum, a healthy chicken fried steak dinner.

Chef Deb T said...

Greune, Texas and the Grist Mill? Floating the River? I attended college in San Marcos and later bought a house there. My childhood friend still lives in Wimberly,.....

Of course, there is a "healthy" Chicken fried beef, and ask them to hold back a tablespoon or two of cream gravy. There that say's "healthy" doesn't it?

Jenn said...

Wait, Dave asking for cream gravy to be "held??" I don't think so! Dave can't imagine a healthy version of this dish, I'm pretty sure. I've made it for him at home twice I think, but he really loves the event that is choosing it off a menu.

I'm headed to Little Rock, AR this weekend and I'm planning to scope out some good 'ole Soul Food! I miss it from my years living in NC.

karla said...

I'm going to make these on Thanksgiving; I'll let you know how they turn out! My husband is Brian Sweat, and we'll be having dinner at Mary and David's house. Can't wait to try them out!

Chef Deb T said...

Hi Karla!

Better make a big batch! Half of these will be gone before they even hit the serving bowl. Nothing says"Thanksgiving", like "Smashed" potatoes!!! Say Hello to Brian and give those Little Dumplings (Mary and David) a hug. Oh, and the kids too.

Happy Thanksgiving!