We hope you enjoyed Mashed Potato & Meatloaf Cones prepared by Restaura’s Chief Culinary Officer, Chef Matthew Thompson, at the LeadingAge Annual Meeting in Boston. We received fantastic feedback and are excited to share the recipe with you so you can recreate this comforting favorite at home or in your kitchen.
Ingredients:
1 lb Spareburger ground beef (80/20 blend)
1 medium yellow onion, diced fine
2 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 cup beef stock
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Method:
Brown ground beef in large skillet, breaking into small pieces
– Add onions, cook until translucent (5 minutes)
– Add garlic, cook 1 minute until fragrant
– Stir in tomato paste, cook 2 minutes
– Add Worcestershire, spices, and stock
– Simmer until liquid reduces and mixture holds together (8-10 minutes)
– Season with salt, pepper, and fresh parsley
– Cool slightly, transfer to piping bag for easy filling
Whipped Potato “Ice Cream”
Ingredients:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 tbsp butter, room temperature
– 1/2 cup warm heavy cream
– 1 tsp sea salt
– White pepper to taste
– Fresh chives for garnish
Method:
– Boil potatoes in salted water until fork-tender (15-20 minutes)
– Drain thoroughly, let steam dry for 2 minutes
– Pass through ricer or food mill while hot
– Whip in butter, then gradually add warm cream
– Fold in cream cheese, season with salt and white pepper
– Transfer to piping bag with large star tip
– Keep warm in bain-marie until service
Caramelized Onion “Hot Fudge” Jam
Ingredients:
4 large yellow onions, sliced thin
3 tbsp butter
2 tbsp brown sugar
1/4 cup balsamic vinegar
2 tbsp red wine
1 tsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
Method:
– Cook onions in butter over medium-low heat, stirring occasionally (45 minutes)
-When deep golden brown, add brown sugar, cook 5 minutes
– Add balsamic vinegar and wine, cook until syrupy (10 minutes)
– Stir in thyme, season with salt and pepper
– Cool to room temperature (will thicken as it cools)
– Transfer to squeeze bottle for drizzling
Assembly & Presentation
– Cone holders: Custom stands or shot glasses to keep cones upright
– Warm holding: Beef filling and potato purée kept at the proper temperature
– Garnish station: Fresh chives, microgreens, and finishing salt
Assembly Instructions:
– Fill cone bottom: Pipe warm Spareburger beef mixture into the cone (about 1/3 full)
– Add “ice cream”: Pipe whipped potato in a decorative swirl on top
– Drizzle “hot fudge”: Add caramelized onion jam in artistic drizzle
– Garnish: Top with fresh chive “sprinkles” and microgreens
– Serve immediately: While the potato is warm and the cone is crispy