Page 29 - South Mississippi Living - December, 2025

CREAMY GARLIC MASHED POTATOES Ingredients
3 lbs red potatoes, scrubbed and
quartered (leave the skins on)
1 small head of garlic (about 8-10 cloves),
whole
4 tbsp unsalted butter, plus more for
serving
3⁄4 to 1 cup heavy cream, warmed 11⁄2 tsp sea salt, plus more to taste 1⁄2 tsp cracked black pepper
Directions
1) Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle lightly with olive oil, wrap in foil, and roast for 30-35 minutes, until the cloves are soft and golden. Let cool, then squeeze out the roasted garlic into a small bowl.
2) Place the quartered red potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15-18 minutes. Drain well.
3) Return the hot potatoes to the pot. Add roasted garlic, butter, and half of the warm cream. Begin mashing with a potato masher or hand mixer until smooth but still a little rustic, those bits of red skin add flavor and texture.
4) Slowly add the remaining cream until you reach your desired consistency. Stir in salt, black pepper. Serve.
RED WINE & ROSEMARY CRANBERRY SAUCE Ingredients
12 oz fresh or frozen whole cranberries 3⁄4 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
1⁄4 cup fresh orange juice 1 tsp orange zest
1⁄2 cup granulated sugar 2 tbsp brown sugar
1 tbsp balsamic vinegar
1 small sprig of fresh rosemary Pinch of sea salt
Optional: a crack of black pepper or a
splash of vanilla extract for a nice finish
Directions
1) In a medium saucepan over medium heat, combine the red wine, orange juice, sugars, balsamic vinegar, rosemary, and salt. Bring to a simmer, stirring occasionally until the sugar dissolves, about 2-3 minutes.
2) Stir in the cranberries and continue cooking, stirring occasionally, until most of the berries have burst and the sauce begins to thicken, about 10-12 minutes.
3) Lower the heat and let the sauce simmer another 3-5 minutes, allowing it to reduce slightly. Remove the rosemary sprig. Taste and adjust, add a splash more wine for richness, a touch of sugar if too tart, or a small pinch of pepper for contrast.
4) Let the sauce cool; it will thicken
as it rests. Serve warm or at room temperature spooned alongside filet mignon and creamy garlic mashed potatoes.
BLACK PEPPER ROASTED VEGETABLES Ingredients
1 bunch asparagus, trimmed
1 medium red onion, cut into wedges 8 oz baby bella mushrooms, halved
2 small zucchini, sliced into thick half-
moons
21⁄2 Tbsp olive oil
1 tsp coarse sea salt
11⁄2 tsp coarse black pepper 1⁄2 tsp garlic powder
Directions
1) Set your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2) Place asparagus, onion, mushrooms, and zucchini in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with sea salt, coarse black pepper, and garlic powder. Toss again until every piece is well seasoned.
3) Spread the vegetables in a single layer on the baking sheet, don’t overcrowd them or they’ll steam instead of roast.
4) Roast for 20-25 minutes, tossing halfway through, until tender with golden, caramelized edges. Serve.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d! Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net
December 2025 | 29