Mashed potatoes are one of my favorite foods.  Growing up we had them as a side at almost every meal, or at least a potato in some form.  I always helped myself to a generous portion.  I actually used to think they were healthy when I was young since they are a vegetable… if only that were true!  Generally I just add a splash of milk when I make the potatoes, as my mom used to do, and they turn out perfect.

Even though the traditional and simple way is my favorite, I like to change it up a bit.  Mascarpone cheese and chives seemed like the perfect combination.  The addition of the mascarpone makes the mashed potatoes extra creamy giving them a really good texture.  And the chives add a nice color and flavor to the otherwise plain potatoes.  They are perfect to add to any meal and make a beautiful presentation to a holiday menu.

Mascarpone Chive Mashed Potatoes
3-pounds russet potatoes
2 bay leaves
1/4 cup chicken stock
1 cup {8-ounces} mascarpone cheese
2 tablespoons butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon pepper

Peel potatoes and cut into even chunks.  Add potatoes and bay leaves in a large saucepan and bring to a boil.  Reduce heat and simmer for about 30 minutes, or until tender.  Drain potatoes and discard the bay leaves.  Use whatever method you prefer to mash the potatoes {I use an electric hand mixer or my kitchenaid mixer}.  Add the chicken stock, mascarpone, butter, salt and pepper, and mix until blended.  Add the chives just prior to serving.

If I’m preparing the potatoes just prior to dinner, I generally do not have to reheat my potatoes once I mix in the cool ingredients.  They stay pretty warm.  However, if you prepare the potatoes ahead of time and refrigerate them or would like them a bit warmer after adding the additional ingredients, you can bake the potatoes at 350 degrees until heated through.  Add the chives just prior to serving.

Recipe is adapted from Good Life Eats.

Stuffing (print recipe)
4 cups Pepperidge Farm Cubed Herb Seasoned Stuffing*
4 tablespoons butter
2 cups celery, chopped
1 medium onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup chicken stock, divided

Melt the butter in a large saucepan over medium heat.  Cook the celery and onions in the butter until translucent and tender, about 6 minutes.  Stir in the salt, pepper, and then the stuffing.  Add 3/4 cup chicken stock and put the mixture in a greased casserole dish.  Once the pork chops are prepared, place on top of the stuffing and pour the remaining 1/4 cup of chicken stock over the top.  Bake covered at 375 degrees for 30 minutes.  (If you prefer your stuffing more crispy, after 20 to 25 minutes remove the pork from the top and cook uncovered another 15 minutes.)

*I think that Pepperidge Farm has the best stuffing mix.  This is the only kind I would use.

**If you are cooking the stuffing without pork chops, add 1/3 cup more chicken stock to the mixture.

Recipe is adapted from Pepperidge Farms.

Baked Beans (print recipe)
1 28-ounce can Bush’s Original Baked Beans
1 tablespoon worcestershire sauce
1/3 cup brown sugar
1/3 cup Open Pit Original Barbeque Sauce
1/4 cup Heinz Ketchup

Drain the beans and place in a greased casserole dish.  Add the worcestershire sauce, brown sugar, barbeque sauce, and ketchup.  Stir to combine.  Bake uncovered at 375 degrees for one hour.