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Damaris Phillips's New Food Network Show

Damaris Phillips's Modern Spin on 2 Southern Sides

We're taking you inside the Food Network kitchens to meet Damaris Phillips, the winner of season nine of Food Network Star. Watch to see the Southern at Heart star's modern spin on two classic Southern sides: mashed potatoes and greens.

Goat Cheese Smashed Potatoes

Goat Cheese Smashed Potatoes

Notes

If you are unable to find white yams, regular yams can substitute.

Goat Cheese Mashed Potatoes Recipe

Ingredients

  1. 2 pounds russet potatoes, peeled and cut into 1-1/2-inch pieces
  2. 1 pound white yams, peeled and cut into 3-inch pieces
  3. Salt
  4. 2 garlic cloves, minced
  5. 4 tablespoons butter
  6. 8 ounces fresh goat cheese
  7. Freshly ground black pepper
  8. 1/4 cup warm milk, if needed

Directions

  1. In a large saucepan, combine potatoes and yams. Pour cold water over the potatoes until just covered, and season liberally with salt. Bring potatoes to a boil, and cook until potatoes are fork tender, about 15 to 20 minutes.
  2. Drain potatoes, and place in a stand mixer fitted with a whisk attachment. Add garlic, butter, and goat cheese, and mix on low until smooth, being careful not to overmix or they will become gummy. If potatoes are dry, mix in warm milk, 1 tablespoon at a time, until potatoes come together. Season to taste with salt and pepper.
Miso Greens

Miso Greens

Miso Greens Recipe

Ingredients

  1. 1 pound kale
  2. 1/2 pound mustard greens
  3. 1 tablespoon white miso paste
  4. 2 tablespoons water
  5. 2 teaspoons Sriracha
  6. 2 teaspoons coconut oil

Directions

  1. Stem and chop the kale and mustard greens, discarding half of the stems. In a small bowl, combine miso paste, water, and Sriracha. Set aside.
  2. In a sauté pan over medium heat, add coconut oil. Once melted and heated through, add the chopped stems, cooking until tender, about 3 minutes. Add chopped greens. Pour the miso mixture over the greens and cook until greens are soft, about 5 minutes.

 

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Lizzie-Fuhr Lizzie-Fuhr 3 years
Great job, Anna!
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