Use and Care Manual

TEST KITCHEN
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Chive Mashed Potatoes
Makes 6-8 servings
“Making the potatoes in the Torpedo™
gives them a creamy, rich, ‘holiday’
taste.” -Vicki
Tip: Use the PULSE function sparingly
when preparing mashed potatoes and
check them frequently. Any more
agitation will turn them gummy
and glossy.
6 large yellow potatoes, with skin
2 tbsp. milk or chicken broth
¼ stick butter, softened
4 tbsp. cream cheese
6 cloves garlic, peeled and baked
(350º for 20-30 min.)
2 tbsp. minced chives, toasted
1. Remove any dark spots from the
potatoes, quarter and boil until soft.
2. Place in the Torpedo™ with the milk
or broth and lock lid into place.
PULSE 3 times.
3. Add the butter, cream cheese, and
garlic and quickly PULSE several
more times until well mixed but still
a bit chunky.
4. Spoon into a heat-safe serving dish
and sprinkle with minced chives. Keep
warm in the oven on low heat until
ready to serve.
Pumpkin Soup
Makes 6 servings
1 large whole pumpkin
2 cloves garlic, peeled and crushed
1 leek, trimmed and julienne sliced
½ cup white wine
3 (14 oz.) cans chicken broth
½ tsp. nutmeg
¼ stick of butter
1 cup half and half
1 tbsp. minced chives
1. Cut top of pumpkin off and scoop out
seeds. Salt seeds and roast at 350°
for 30 min. or until dry. Set aside.
2. Cut pumpkin in several pieces, rub
with olive oil and roast at 350° for
45 min. to 1 hr.
3. Peel cooked pumpkin, add to the
Torpedo™ with garlic, leek, white wine,
chicken broth and nutmeg and lock lid
into place. Press AUTO and allow
Torpedo™ to complete 3 intervals.
4. Pour mixture into a large stockpot and
bring to a simmer over medium heat.
Add butter and cream and gently heat
until steaming.
5. Garnish with the toasted seeds, chives
and a dollop of sour cream.