Monday, March 11, 2013

Parsley Butter Potatoes with a little luck of the Irish

With St. Patrick's Day only 6 days away I figured maybe I could help you out with a few recipe ideas.  I had to go grocery shopping yesterday even though I don't like to do it on the weekend.  Hot Dog Dude was home and wanted to join me.  Look I like him and everything, but not when it comes to grocery shopping.  It never fails that I come home with way more than I went in the store for and a bill that is way more than usual.  I asked him to go pick out some meat that he wanted for dinner that night.  That was mistake number one for the record.  He came back from the meat counter proudly waving around the corned beef he wanted for dinner.

I said, "Fine I'll make you that corned beef, but there is no way I'm eating an all boiled dinner."  He grumbled the whole rest of the trip that without the boiled potatoes and cabbage that dinner would be ruined.  I should have known going shopping with him was like crossing paths with a black cat and now I was going to have bad luck the rest of the day instead of being favored by the luck of the Irish.

I got home, unloaded the groceries and figured I better get that corned beef on since I knew it would take a couple of hours to cook.  I cut open the package it was in, placed the beef in the pot, grabbed the package which I thought was right side up, but it wasn't and I received a corned beef blood bath straight out of a horror flick. Shirt, pants, shoes, floor and even the inside of my cabinet was filled with corned beef blood and pickling spices.  I'm standing there dripping in blood and trying not to gag and Hot Dog Dude announces he has to go look at a job, runs off and leaves me there.  After a whole roll of paper towels, a clothes change, mopping and a few (okay, a whole lot) of foul words.  I decided I had to shake it off and make my own luck (or at least something I wanted to eat besides that cursed corned beef).

Parsley Butter Potatoes
3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces
6 tablespoons unsalted butter
1/2 cup milk

Parsley Butter:
1/2 cup unsalted butter, room temperature
1/2 cup fresh parsley leaves
1/2 teaspoon salt

In a food processor combine butter, parsley and salt and pulse until combined.  Place the butter on a piece of parchment and roll into a log and twist the ends.  Place in the fridge until ready to use.

Cover the potato pieces with cold water by a few inches and bring to a boil uncovered.  Let boil until tender about 15-20 minutes.  Drain the potatoes, add the 6 tablespoons of butter and mash the two together with a potato masher.  Add the milk and salt and whisk the potatoes until smooth, add a little more milk if necessary until smooth.

Cut the parsley butter into rounds and place on top of the warm potatoes.  You can use as much or as little of the parsley butter as you'd like.

Celery Root Slaw with Cherries and Pistachios
1 celery root, outer skin removed and julienned
1/4 cup dried cherries, chopped

1/3 cup shelled pistachios
1/3 cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
Juice from one lemon

Combine the pistachios, olive oil, vinegar, lemon juice and salt in a food processor and combine until semi-smooth.

Julienne the celery root and toss in the cherries.  Toss the whole salad together with the dressing.  Mine held very well in the fridge for an hour and still was nice and crunchy.

My bad luck continued when I went to grab my Mandoline that was stored in an upper cabinet and cut my thumb on the blade.  That is when I realized, I have a julienne peeler and I don't have to risk any further injuries. Whoops.

My biggest critic declared at dinner, "He was skeptical of my side dish choices, but he really liked them."

My luck was turning around after all.  So much so that Lisa posted Chocolate Buttermilk Doughnuts with Salted Caramel Sauce she just made and I knew I was going to have a doughnut for dessert one way or another.  I seriously considered showing up on her doorstep but thought perhaps that was maybe a bit too much stalkerish.

I'll post the recipe for these cuties really soon.




  1. Hey there Miss Gina! When I saw the photo on FB for this butter, I was intrigued. Now that I see it on your blog - I MUST make! I am happy that with your small disaster yesterday, my donuts could bring a smile to your face and I can hardly wait for your next post. Thank you for the nice shout out!!!! Hope you are enjoying this stunning weather today.

  2. Gina, you know that I am a huge fan of salads. This is definitely a must have for me. The potato puree with parsley butter looks wonderful too.

  3. Gina,
    Hope that you are recovering from your injury:) Mandolines can be dangerous. I have never made celery root, but I should. We make corned beef with the potatoes in the pot with the carrots and cabbage. I don't like the cabbage, but Scott does. I am interested in your little green cuties:)
    Have a great week!

  4. I hate my mandolin. It's out to get me. I thought mine was the only one, but it looks like they have a conspiracy going. I'm also sorry for your 'Carrie' moment. That would be gross. I hope the meal was enough to make it all worthwhile for YOU.

  5. I'm green with envy over that yummy-looking parsley butter...and the slaw looks delish as well. But you should be quite so lucky as to have a black cat cross your path. Mine has brought me only the best of luck, love and friendship. MIAO. >>^..^<< I want to hear about your green dessert, too!

  6. How delicious, I love the parsley butter!

  7. Haha, you poor baby. I spilled jalapeno juice all over myself just like you did with the corned beef -- I think I prefer the jalapenos. I've been wanting a mandolin but chicken out because I'm afraid to cut myself. Lol! Your potatoes look so good, as does the celeriac slaw. Can't wait to see that green dessert recipe.

  8. We can all be Irish for a day with such delicious choices.

  9. Sorry Gina (about the blood bath)...I splashed boiling water on my neck today while making potatoes-Saint Paddy's day is a dangerous holiday !! Although I want to call it St. Patty's Day and have it be my personal holiday, I know I'm not a Saint Patty...although sometimes I feel like like one for all the hours I toil away in my kitchen;-) Your spuds look good with the pretty parsley butter and you know I love celery root!!!!

  10. I am with you - no thank-you to the boiled dinner. Thank-you very much for those delectable potatoes swimming in green! Made me smile! And hello to the slaw! Delizioso!

  11. I hate it when I open a package of something like corned beef wrong - what a mess! But what a save with the rest of the dinner! Seriously good looking stuff there. I gotta try that slaw. Thanks so much.

  12. Never tried parsley butter together and you put it over the mashed potatoes? That sounds really yum! I'm waiting for the green ball dessert recipe!

  13. You always have a way of making me chuckle, Gina :) It looks like your St. Paddy's Day dinner was quite a hit despite the blood bath! I am intrigued by the celery root slaw. I have never tried it raw but I bet it is delicious with that dressing of yours.