On Cooking Up a Storm, Al Roker makes a complete holiday meal, course by course, with help from some special guests who open up about the dishes they love and the stories behind the food.

Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes. 

Parmesan Smashed Potatoes

Serves 6-8 

3 pounds red potatoes, unpeeled

1 tablespoon plus 2 teaspoons kosher salt, divided

1½ cups half-and-half

1/4 pound unsalted butter

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.
2. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
3. In a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.
5. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).
6. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.
7. If the potatoes are too thick, add more hot cream and butter.

Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.

Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Serves 8

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing

1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces

2/3 cup finely chopped Vidalia onion

1 large red bell pepper, seeded and finely chopped

1 cup grape tomatoes, halved

1 cup roasted corn kernels (optional)

2/3 cup finely chopped celery

1½ tablespoons rubbed fresh sage

1¼ teaspoon dried thyme

1/2 teaspoon celery seeds

5 cups crumbled day-old buttermilk cornbread 

4 cups torn white bread, slightly dry toasted

18-20 fat oysters (1 pint), shucked with liquor reserved

2 cups chicken stock or low-sodium canned chicken broth

3 large eggs, well beaten

1 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon grated or ground nutmeg

1. Preheat your oven to 375 F and grease a 9- by 13-inch baking dish generously with butter.
2. Spray a cookie sheet with non-stick cooking spray, cover with a layer of aluminum foil, top with a cooking rack and spray that with non-stick cooking spray, too.
3. Arrange the bacon onto the rack in a single layer, leaving space in between each piece.
4. Roast until firm and crispy, about 45 minutes, then reduce the oven to 325 F.
5. Transfer the bacon to a cast-iron pan and sauté over medium heat until very crispy, about 20 minutes.
6. Meanwhile, in a large frying pan, melt the butter over medium heat.
7. Add the onion, bell pepper, tomatoes, corn (if using), celery, sage, thyme and celery seeds, cover with a lid and cook, stirring once or twice, until the vegetables are tender, about 10 minutes; remove from the heat and cool.
8. In a large bowl, toss the cornbread and white bread to combine. Add the bacon and any renderings and toss to combine. Add the cooled vegetable medley and toss to combine.
9. Line a fine-mesh sieve with cheesecloth, place over a 4-cup liquid measuring cup and strain the oyster liquor through it. Add enough stock to equal 2 cups. Add the eggs and whisk to combine, then pour it into the bowl with the bread. Add the salt and pepper, cayenne and nutmeg, and stir to combine.
10. Spoon half of the dressing into the prepared baking dish. Space the oysters evenly over the dressing at least an inch away from the sides of the dish. Spoon the remaining dressing over the oysters, spreading it to the edges of the dish.
11. Bake until the dressing is steaming, and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.

Recipe by Alexander Smalls

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.