Mashed Potatoes

Ingredients Weight Measure
Russet potatoes 10 ea.
Heavy cream 1 pt.
Salt and white pepper to taste
Butter, unsalted, sticks, at room temperature 2 ea.

Twisted Tomato Chutney

Ingredients Weight Measure
Coriander, seed 1 tsp.
Mustard, seed 1 tsp.
Brown sugar 1-1/2 cups
Kosher salt 1 tsp.
Apple cider vinegar 1-1/2 cups
Red wine vinegar 1 cup
Red pepper, medium diced 1 cup
Roma tomato, medium diced 2 lbs.
Ginger, fresh, chopped 2 Tbsp.
Black pepper, fresh ground 1 pinch
TABASCO® brand Chipotle Pepper Sauce 2-4 Tbsp.


Ingredients Weight Measure
Carrot, small diced 1/3 cup
Celery, small diced 1/3 cup
Onion, small diced 1/3 cup
Garlic, cloves, chopped 2 Tbsp.
Olive oil 2 Tbsp.
Tomato paste 1/2 cup
Ground beef 6 lbs.
Sage, fresh, chopped 2 Tbsp.
Worcestershire sauce 1-1/2 tsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Eggs, whole, large 9 ea.
Breadcrumbs 3 cups
Salt to taste
Pepper, fresh ground to taste
Vegetable oil spray, can 1 ea.
Mashed Potatoes, prepared (see above recipe) 1 gal.
Twisted Tomato Chutney ( see above recipe) 3 cups


Ingredients Weight Measure
Red chile, crown 1 ea.
Green chile, crown 1 ea.
Chives, chopped 1 tsp.


  1. To prepare the Mashed Potatoes, place the potatoes in a pot big enough to hold them all. Add enough water to cover them by at least 2", add 1/4 cup salt and boil until tender, about 45 minutes.
  2. Strain the water, being careful not to break the potatoes. Leave the potatoes in the pot, cover with plastic wrap and let stand 15 minutes.
  3. Peel the potatoes by pulling the skin off with your hands or using a paring knife. Place the peeled potatoes in a covered bowl. Keep both potato bowls covered to prevent them from getting cold.
  4. When all the potatoes are peeled, begin to warm the cream, taking care not to boil it.
  5. Rice the potatoes into a bowl (or use a mixer or mash by hand), add the warm cream (do not use all the cream), and season with salt and pepper. Mix using a spatula. If using a mixer, be careful not to overwhip the potatoes.
  6. When cream is mixed in, fold in the soft butter. If the potatoes are too stiff, add some of the reserved cream. Keep warm for serving.
  7. To prepare the Twisted Tomato Chutney, in a small pot, toast the coriander seeds and mustard seeds until fragrant.
  8. Add the sugar, salt, apple cider vinegar and red wine vinegar, and bring to a boil.
  9. Add the peppers, tomatoes and ginger and cook over moderate heat, stirring ocassionally at first; then do not touch. Continue to cook until dry and the bottom of the pan starts to burn.
  10. Remove mixture from the pan but do not scrape the bottom of the pan.
  11. When cool, add the fresh pepper and TABASCO® Chipotle Pepper Sauce. Toss to incorporate.
  12. To prepare the Meatloaf, sweat the carrots, celery, onions and garlic in 2 Tbsp. olive oil.
  13. Add the tomato paste and turn up the heat. Cook for 7 minutes and then set aside to cool.
  14. In a mixing bowl, combine the meat, cold tomato paste mixture, chopped sage, Worcestershire sauce, TABASCO® Original Red Sauce, eggs and breadcrumbs. Season with salt and fresh ground pepper. Mix with your hands, being careful not to overmix.
  15. Divide the meat mixture evenly between 6 pre-sprayed loaf pans (6"Lx2-1/4"Hx3-1/4"W) and form into the pans. Remove the loaves from the pans and crust all sides with the pecans.
  16. Return the loaves to the pans and bake at 350°F for 45 minutes.
  17. Slice the ends off and cut each loaf into 6 even slices. For each serving, place 1-1/2 cups mashed potatoes on a plate and arrange 3 slices of the meatloaf on the mashed potatoes. Spoon 2 heaping tsp. Twisted Tomato Chutney on top of the meatloaf. Garnish with 1 tsp. chopped chives and 2 chile crowns.

Yield: 12 servings