September 27th was the kick off to Epcot Food and Wine Festival and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. I’m back at Disney World on Sunday October 20th with my rad take on the classic PB&J sandwich – come along and check it out!
This mash recipe accompanies the ribs main course in my menu for 4-6 people.
Prep Time: 10 minutes
Cook Time: 14 – 16 minutes
Total Time: 24 – 26 minutes
Serves: 4 – 6
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small yellow onion, chopped
1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
2 pounds Yukon Gold potatoes, peeled and medium diced
1 pound sweet potatoes, peeled and medium diced
2 cups (1; 16-ounce can) cooked white beans, drained
Coarse Sea salt and freshly ground pepper
Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.
Rad Tip: For an even smoother mash, press the cooked vegetables through a potato ricer.
Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – “Disney Gets the Dish on Celebrating and Cooking with Wine!” Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person.