You might not know the name Daniella Silver yet, but you’re about to! Daniella’s upcoming cookbook is scheduled for release on May 6th. 

Introducing…

Daniella Silver, a fresh face in the world of Kosher Cookbooks, has teamed up with famed Kosher cookbook author Norene Gilletz to create this phenomenal new cookbook that delivers over 160 wholesome, family-friendly recipes that you’ll make again and again.

The Silver Platter is scheduled for release on May 6th, but we’re giving our blog readers a bonus Pesach recipe from Daniella Silver, to give you a taste of her recipes. Daniella’s cooking style is all about taking simple ingredients and turning them into spectacular and wholesome meals.Here’s a bonus recipe from Daniella Silver, author of the forthcoming cookbook, The Silver Platter. This phenomenal yet easy side dish recipe is great for Passover – and year round!

Garlicky Potato Mounds

With their crispy golden crust and a creamy whipped center flecked with fresh scallions, these Garlicky Potato Mounds are an elevated take on classic comfort food. Serve two mounds per plate for an elegant presentation.

Click here to download or print the recipe for Garlicky Potato Mounds.

Click here to pre-order your copy of The Silver Platter.

pareve | passover | gluten-free | freezes well | yields 10-12 mounds

4-5 medium potatoes, (Idaho or Yukon Gold), peeled and cut into chunks

4-5 cloves garlic

1/2 cup (approximately) vegetable broth

1 Tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 scallions, thinly sliced

1. In a large saucepan, combine potatoes and garlic. Add enough lightly salted water to cover by 1 inch. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes, or until potatoes are tender. Remove from heat; drain well.
2. Return potatoes and garlic to saucepan and place back on the heat for 1-2 minutes to evaporate any excess moisture. Remove from heat.
3. Mash potatoes and garlic until smooth. Gradually blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
4. Line a rimmed baking with parchment paper.
5. Using an ice-cream scoop, scoop rounded mounds of potato mixture onto prepared baking sheet. (Can be made in advance up to this point.)
6. Preheat oven to 375°F.
7. Bake, uncovered, for 25-30 minutes, until crusty.

Norene’s Notes

• Dry, mealy potatoes have high starch content and are perfect for baked or mashed potatoes. Waxy potatoes have lower starch content and are best for boiling, scalloped potatoes, or potato salad.
• If you don’t know which type of potato you have, put it in a brine of 2 Tbsp salt dissolved in 1½ cups cold water. Mealy potatoes will sink; waxy ones will float.
• If your potatoes are tinged with green, cut off and discard any green parts. The green layer under the skin is called solanin and is poisonous.

Recipe by Daniella Silver, author of the upcoming cookbook, The Silver Platter, coming 5/6/15. © ArtScroll/Mesorah Publications

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The Silver Platter features:

• Over 160 wholesome, family-friendly recipes that you’ll make again and again
• Turn fresh, healthy, and easy to find ingredients into spectacular dishes
• Mouthwatering full-color photo accompanies every recipe
• Each recipe includes cooking tips, techniques, and advice from best-selling cookbook author Norene Gilletz
• Many recipes are naturally gluten-free or offer a gluten-free option
• Nutritional information included for every recipe

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Stay tuned for more information on the book, an interview with Daniella, and giveaways!

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