By Kelly Bogard

In honor of Father’s Day this Sunday, let’s take some time to reflect on the men who have wiped our tears and supported us through thick and thin – our dads.

Since a lot of dads are designated “grillmasters,” I thought I’d share two sides to go along with whatever the dad in your life feels like grilling. You might be thinking, “What’s so special about green beans and mashed potatoes?” These aren’t any ordinary sides – it’s all about the way you prepare them. So, for your special Father’s Day meal, I give you… Sautéed Green Beans and Parmesan Garlic Mashed Potatoes.

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For the green beans, you will need…
2 pounds fresh green beans, snapped
1 shallot, diced
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 beef bouillon cubes
1 cup of water[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]

And for the mashed potatoes, you will need…
3 pounds red potatoes, skinned and cubed
4 tablespoons unsalted butter
1 ½ cups heavy cream
1 cup parmesan cheese, grated
3 cloves garlic, minced
Salt and pepper to taste[/wpcol_1half_end]  Once you have washed the green beans and cut the ends off, set them aside. In a large sauce pan, melt the extra virgin olive oil and butter over medium heat. Add in the diced shallot andgreen beans with shallot and garlic minced garlic. Cook over medium heat until browned.  While the shallot and garlic are cooking, heat one cup of water in the microwave for approximately two minutes. After the water is heated, add the beef bouillon and let it dissolve. Then add the green beans and beef stock to the sauce pan with the shallot and garlic. Simmer over medium heat for 20 to 30 minutes until the beans are heated through and the sauce begins to thicken. How good does your kitchen smell?

Now for the potatoes.

In a large pot, boil cubed potatoes until they are tender to a fork. While boiling, heat 1 ½ cups of heavy cream and 4 tablespoons of butter in a small sauce pan over low heat – just enough to marry the butter and cream. Be careful: too much heat will cause the cream to scorch. Stir occasionally to prevent the cream at the bottom of the pan from burning. Once  the butter is melted, remove from  heat. 

Drain the excess water off of the boiled potatoes and place them in a large mixing bowl.  An old-fashion potato masher will get the job done, but my weapon of choice is the electric mixer.  Slowly add the cream mixture into the potatoes and continue mashing until well combined. Be sure to not over-mix – unless you enjoy sticky potatoes. 

Parmesan Garlic Mashed Potatoes

Season with salt and pepper to taste. Finally, stir in the minced garlic and parmesan cheese, reserving a little cheese to garnish after placing in a serving bowl. The beautiful bowl in the picture was hand-made by my friend Cindy!

From all of us at Table Top, happy Father’s Day and enjoy!

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Recipe: Sautéed Green Beans in a Shallot and Garlic Reduction

Summary: Fresh green beans sautéed with shallot and garlic

Ingredients

sautéed green beans in a shallot and garlic reduction

  • 2 pounds fresh green beans, snapped and rinsed
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 beef bouillon cubes
  • 1 cup water

    • Instructions

  • Combine the olive oil and butter in a large sauce pan.
  • Melt over medium heat.
  • Add diced shallot and minced garlic to the melted butter and oil.
  • Cook over medium heat until browned.
  • Heat 1 cup of water in the microwave for approximately 2 minutes.
  • Add beef bouillon to the water and let it dissolve to make beef stock.
  • Add green beans and beef stock to the sauce pan with your shallot and garlic.
  • Simmer over medium heat for 20 to 30 minutes until the beans are heated through and the sauce begins to thicken.

    • Cooking time (duration): 45 minutes

    Number of servings (yield): 4

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    Recipe: Parmesan Garlic Mashed Potatoes

    Summary: Mashed potatoes with savory parmesan and garlic

    Ingredients

    Parmesan Garlic Mashed Potatoes

  • 3 pounds red potatoes, skinned and cubed
  • 4 tablespoons unsalted butter
  • 1 ½ cups heavy cream
  • 1 cup parmesan cheese, grated
  • 3 cloves garlic, minced
  • Salt and pepper to taste

    • Instructions

  • Boil cubed potatoes until fork tender.
  • Heat heavy cream and butter in a small sauce pan over low heat.
  • Stir occasionally to prevent the cream at the bottom of the pan from burning.
  • Once the butter is melted, remove from heat.
  • Drain water off the potatoes and place them in a large mixing bowl.
  • Mash potatoes while slowly adding the cream mixture until well combined.
  • Season with salt and pepper to taste.
  • Stir in the minced garlic and the parmesan cheese, reserving a little of the cheese to sprinkle on top.
  • Sprinkle with parmesan cheese before serving.

    • Cooking time (duration): 45 minutes

    Number of servings (yield): 4

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