This is a reminder that In observance of Thanksgiving, our office will be closed on Thursday, November 28th, and Friday, November 29th. We will resume normal operations on Monday, December 2nd.
For urgent matters during this time, please contact Kevin Casler at 713-517-7591.
We wish you and your loved ones a safe and happy Thanksgiving!
Sincerely,
Nubia and Kevin Casler
President and Vice President
CRG Texas Environmental Services Inc.
Nubia@crgtexas.com | Kevin@crgtexas.com
713-474-1570
Not sure what to bring to the table this Thanksgiving? Try this unique Carbonara Mashed Potato recipe! We promise that you’ll have your friends and family talking about how good it was for days!!
Ingredients
- 5 pounds Yukon gold potatoes, peeled and chopped into large chunks
- 12 ounces pancetta, finely chopped
- 1 1/2 cups grated parmesan (about 8 ounces)
- 3/4 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 2 sticks (16 tablespoons) unsalted butter, diced
- 2 large eggs
- 3 large egg yolks
Directions
Special equipment: large piping bag fitted with a large star tip
Preheat the oven to 425 degrees F.
Step 1: Place the potatoes in a large pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat, then adjust the heat and continue to boil until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain the potatoes and let them sit in the colander to dry out a little, about 10 minutes. Place back into the pot.
Step 2: Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, stirring occasionally, until golden brown and crispy, 7 to 9 minutes. Use a slotted spoon to transfer it to a bowl lined with a paper towel to drain.
Step 3: Add the Parmesan, cream, nutmeg, 14 tablespoons of the butter, 1 tablespoon salt and a generous amount of black pepper to the pot with the potatoes. Mash with a potato masher until well combined and the potatoes are silky smooth. Whisk the eggs and yolks together in a medium bowl then pour into the potatoes and stir until well combined. Fold in all but 1 tablespoon of the pancetta.
Step 4: Spoon 2 cups of the mashed potatoes into the bottom of a 3-quart oval baking dish. Place the remaining potatoes in a large piping bag fitted with a large star tip. Pipe 2-inch-wide dollops on top of the potatoes in the casserole, piping until they are completely covered. Refill the piping bag with any remaining potatoes left in the pot and pipe into the dish. Sprinkle with the remaining 1 tablespoon pancetta.
Step 5: Bake until the potatoes are golden brown on top and around the edges, about 30 minutes. Dice the remaining 2 tablespoons butter into small pieces and scatter over the top of the potatoes. Let the butter melt while the potatoes cool, about 15 minutes.