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Be sure to check out all the other recipes from my holiday special, Holiday Party with Andrew & Zoë!

Potato Latkes

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Author: Andrew Zimmern

Ingredients

• 1 lb Yukon Gold potatoes peeled and cut into 2-inch chunks
• Sea salt
• 2 lbs baking potatoes
• 1 large onion minced
• 2 large eggs lightly beaten
• 1 cup matzo meal
• 1/2 tsp freshly ground white pepper
• Vegetable oil for frying

For Serving

• Applesauce
• Crème fraîche
• Smoked salmon
• Salmon roe
• Dill sprigs

Instructions

• In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
• Working quickly, peel and grate the baking potatoes on the large holes of a box grater, or in a food processor fit with a grating attachment, into a large bowl. Add the onion, eggs, riced potatoes and matzo meal. Mix well to combine. Season with salt and white pepper. Cover with plastic wrap and place in the fridge for an hour.
• In a large, heavy skillet, heat 1/2 inch of oil until it shimmers. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

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Be sure to check out all the other recipes from my holiday special, Holiday Party with Andrew & Zoë!

Mashed Sweet Potatoes with Smoked Brown Sugar and Goat Butter

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Author: Andrew Zimmern

Ingredients

• 3 lbs sweet potatoes
• 4 oz goat butter or more to taste
• 1/4 cup smoked brown sugar or more to taste
• 2 tsp sea salt or more to taste
• Marshmallows for topping (optional)

Instructions

• Preheat the oven to 375°F.
• Wash and dry potatoes, prick all over with a fork. Roast the potatoes on a baking tray until tender, roughly 75-90 minutes.
• Remove potatoes from skins and mash the sweet potatoes in a bowl.
• Add the goat butter and smoked brown sugar. Mix well to thoroughly combine. Place in a serving bowl and top with marshmallows, if using. Toast marshmallows with a torch. Serve right away.

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Lefse is a super-simple and surprisingly delicious Norwegian flatbread made by mixing mashed potato, flour, and butter together, rolling it thin, and cooking it on a griddle. The recipes are all similar and yet every Norwegian family seems to have their own secret way of making them. Some like a thicker pancake and others roll until you can read through the dough. Having the right equipment makes the process easier and it all gets passed down through the generations. I just ordered my own Lefse kit and can’t wait to roll them out with the boys for the holidays.

This Pumpkin Basque Cheesecake is creamy, spiced and decadent. It’s a fabulous dessert for fall and and winter. I love roasting my own pumpkins (you’ll be shocked at how easy it is) because the flavor just can’t be beat!

Basque cheesecake with its mahogany-colored top and super-rich custardy interior is one of my all-time favorite desserts. I was inspired by the season to add roasted pumpkin and spices to the cheesecake base and it may not be traditional, but it’s delicious.

I met Elizabeth Poett in Waco, TX after we both started filming our shows for The Magnolia Network. Elizabeth is the rare combination of movie star glamour and a down-to-earth rancher. Those things seem an impossible mix and yet, Elizabeth pulls it off with rugged elegance. She has a passion for her traditions, her land, and her family, which makes her so relatable.

[GIVEAWAY! Scroll to the bottom to find out how you can win a copy of Elizabeth Poett’s new cookbook!]