A new twist on
mashed potatoes

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These dishes were prepared by Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Homemade Yukon Gold
and Okinawan Mashed Potatoes

2 Yukon Gold potatoes
2 Okinawan sweet potatoes
1 cup milk
Salt and pepper, to taste
Garlic salt, to taste
4 tablespoons butter
1 teaspoon rosemary

Place potatoes (whole or chunked) in cold water, then bring to a boil. Cook until fork-tender. Place Yukon potatoes in a mixing bowl and mash well. Set aside sweet potatoes.

In a separate pot, simmer milk and add salt, pepper, garlic salt and butter. Add milk mixture to potatoes. Add rosemary.

Repeat procedure for the Okinawan potatoes, leaving out rosemary.

Place potatoes in separate piping bags and pipe in a spiral design onto plates. If you do not have piping bags, use plastic bags, cutting a corner off to form a hole.

Poached Lobster

1 lobster
>> Marinade:
1 tablespoon sherry
4 cups water
>> Stock:
1 onion, diced
2-inch piece ginger, smashed
1/2 bunch parsley
1/2 lemon
1 gallon water
1 teaspoon black peppercorns

Soak lobster in sherry and water overnight.

The next day, bring stock ingredients, except pepper, to a boil. Add pepper. Poach lobster in pot 3 to 4 minutes. Cool; remove shell.

Nutritional information unavailable.

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