T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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MASHED POTATO CASSEROLE

Adapted from “Cook’s Country”. Dec/Jan.

1 lb. Russet Potatoes, peeled
2 Tbls. half and half
2 Tbls. chicken broth or veg stock
3 Tbls. butter
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 large egg
2 tsp. finely chopped fresh Parsley or chives

Cut potatoes into 1-inch chunks.  Adjust oven rack to upper middle position and preheat to 375 degrees F. Place potatoes in a sauce pan with enough cold water to cover. Bring to a boil, cover and simmer until tender. Warm half and half, stock, butter, garlic, mustard and salt in a small saucepan over low heat, stirring until smooth, cover to keep warm. Drain potatoes, transfer to a deep bowl. With electric mixer on med-low, beat potatoes, slowly adding warmed liquid mixture, until smooth. Scrape bowl often. Beat in egg for 1 minute, fold in parsley or chives. Mashed potatoes will look very soupy, pour into a greased 8-inch pie pan (if doubling, use a 1-qt. Casserole or 8-inch square pan). Use a fork to draw up potato peaks all over the top of the casserole. Bake until potatoes rise and begin to brown, about 25 minutes. Make Ahead: The baking dish with soupy potatoes can be covered with plastic wrap, refrigerated for up to 24 hours. Remove from refrigerator 1 hour before baking; increase baking time 5 to 10 minutes. Serves 4.

Find more recipes by produce: parsley, potato