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Ale Spiked Mashed Potatoes

Suggested beer type: Bitter

Makes 8 - 10 servings
8 lg. Chef's Potatoes, peeled and cut 1" x 1"
12 oz. Extra Special Bitter (ESB), reserve 4 oz.
1 tsp. Kosher Salt
2 Bay Leaves
1/2 lb. Sweet Butter, diced
1 Cup Heavy Cream
6 Cloves Roasted Garlic
1 tsp. Kosher Salt
1/4 tsp. Cracked White Pepper

Method: Place the potatoes in a pot, cover with 8 oz. of ESB and the remainder cold water. Add the bay leaves and salt. Cover and bring it to a boil, uncover and simmer until the potatoes are tender, remove the bay leaves and strain. Pass the potato through a food mill (Ricer) alternating potatoes with the diced cold butter, then, pass the heavy cream with the roasted garlic through the food mill into the potatoes. Fold in the cream and the remaining beer, season with salt and cracked white pepper. Note:Sweet potatoes also work well in this recipe, just use less cream and beer to finish the potatoes, because they will be loose. Courtesy of The Brew Chef ™