Just think of me as your domestic goddess genie.  Your wish is my command.  A couple of Root readers have written in asking for book club recipes and I'm happy to comply.  My first suggestion: a crowd pleasing mashed potato bar.

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So here's your menu:

Wasabi Mash with Black Sesame Seeds

Smoked Salmon and Dill Mash 

Black Olive and Fresh Thyme Mash 

I've been making this trio of flavored mas for almost six years now and people always inhale them.  I wish I could take credit for creating them, but those honors go to Rori Trovato, who created these for the Oprah Magazine. 

 All I've done is mastered the art of whipping these up and serving them in a beautiful way.  I love to put each type of mash in a uniquely different bowl and then, if you can swing it, it's really cool to allow people to serve the mash as if they were scooping up creamy helpings of ice-cream.  I like these colorful plastic margarita glasses, (pictured above) which I'd put out with small colored plastic spoons. You can also use simple white bowls for a cleaner, more elegant, look.

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Because this mashed potato bar is both colorful and flavorful, I'd stick with something light and clear for a beverage: champagne, as well as sparkling cider.

WASABI MASH WITH BLACK SESAME SEEDS

    2 pounds (about 5 to 6) Idaho potatoes, peeled and cut into 1-inch chunks
    1 cup heavy cream, brought to a boil and kept warm
    6 tbsp. butter, softened to room temperature
    Salt and cracked black pepper
    1/4 cup wasabi paste
    2 Tbsp. black sesame seeds

In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

Add the wasabi paste and 1 1/2 tbsp. sesame seeds. Garnish with the remaining sesame seeds. Season generously with salt and pepper and serve immediately.

SMOKED SALMON AND DILL MASH

    2 pounds (about 5 to 6) Idaho potatoes, peeled and cut into 1-inch chunks
    1 cup heavy cream, brought to a boil and kept warm
    6 tbsp. butter, softened to room temperature
    Salt and cracked black pepper
    1/2 cup crème fraiche
    1/4 pound smoked salmon, cut into small pieces
    Dill sprigs for garnish

In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

Reduce the cream to 1/2 cup and add 1/2 cup crème fraiche. Add the salmon to the potatoes. Garnish with dill sprigs. Season generously with salt and pepper and serve immediately.


BLACK OLIVE AND FRESH THYME MASH

    2 pounds (about 5 to 6) Idaho potatoes, peeled and cut into 1-inch chunks
    1 cup heavy cream, brought to a boil and kept warm
    6 tbsp. butter, softened to room temperature
    Salt and cracked black pepper
    1/2 cup pitted Niçoise olives or Kalamata olives, chopped rough
    1 1/2 tsp. fresh thyme

In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

Add the olives and thyme. Garnish each serving with a sprig of thyme. Season generously with salt and pepper and serve immediately.


Let me know how this mashed potato bar works out for you and if you want more book club recipes, let me know that too.  I'd also love to know what you're reading and if you want recipes that fit the theme of your book.  Pairing the cuisine to the book is always fun -- and I love a challenge!  Have a great weekend.