These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

August 14, 2018

Garlic Mashed Potatoes

August 14, 2018/ Lucy Waverman

Mashed potatoes are a given for Christmas dinner and these are creamy and full of flavour even with no butter, milk or cream. The answer is lots of garlic and a touch of truffle.

Ingredients

3 pounds (1.5 kilograms) Yukon gold potatoes, peeled and cut into chunks
2 heads garlic, root end trimmed
1/3 cup olive oil
3/4 to 1 cup potato cooking water
1 teaspoon truffle oil (optional)
Salt and freshly ground pepper

Method

Separate garlic cloves and place in a pot of cold salted water along with potatoes. Bring to a boil and boil until potatoes and garlic cloves are tender when pierced with a fork. Drain and reserve potato cooking water separately. Discard any garlic skins.

Mash together potatoes and garlic. Add olive oil and beat until combined. Add enough potato cooking water to reach a soft creamy consistency. Beat in truffle oil if using and season well with salt and pepper to taste. Serves 6.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Garlic Mashed Potatoes

Ingredients

Method