Krista's Kitchen - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Krista’s Kitchen

With less than three weeks to “be ready” for our Christmas feasts, I find it fun to create surprises for my family and guests.  

 This season’s “buzz” about brown butter is “right on” for the perfect enhancement to the traditional mashed potato. And before the main dish is even pulled from oven, my Hook & Sinkers Dip, on crackers or bread, is the perfect appetizer 

 Here are the recipes:

Browned Butter Mashed Potatoes 

3 pounds russet potatoes 

¾ cups buttermilk 

1 tablespoon kosher salt 

½ teaspoon white pepper 

¼ teaspoon nutmeg 

½ pound salted butter 

  1. Peel and cube the potatoes. Place in a large pot and fill with water to cover. Cook uncovered over medium high-heat until potatoes are tender, about 20 minutes. Use a fork to test for doneness. Drain and allow steam to escape. Return to the pan, adding the buttermilk, salt, pepper and nutmeg. Mash using a hand mixer or potato masher. 
  2. While the potatoes are cooking, place the butter in a sauté pan on medium heat. Watch and stir consistently until the butter begins to brown, about 5 to 10 minutes. This will happen quickly once the liquid has simmered off, leaving the butterfat and milk solids. When butter begins to turn golden brown, immediately remove pan from heat. 
  3. Transfer potatoes to a serving dish. Pour browned butter over potatoes before serving. 


Hook and Sinker Dip 

This bubbly dip is an ideal warm up for winter.   


  • 3/4 pound walleye or similar white fish 
  • 1 small onion diced 
  • 2 tablespoons butter 
  • 4 oz softened cream cheese 
  • 2 tablespoons lemon juice 
  • 1 tablespoon paprika(try smoked paprika) 
  • 1 cup shredded cheddar cheese 
  • 1 cup mayo 
  • 2 tablespoons hot sauce 
  • 1/4 cup chopped green onion 
  • 1/2 cup crushed bread crumbs  
  • 1 cup parmesan cheese 


  • Preheat the oven to 350 degrees. 
  • Melt the butter and add the chopped onion and walleye fillet. 
  • Cook about 5 minutes or until the fillet is done. 
  • Use a spatula to flake the fish and stir the onion and butter together. Set aside. 
  • In large bowl mix the cream cheese with the mayo and cheddar cheese. 
  • Add the hot sauce, chives, parsley, lemon juice, and paprika. Stir well. 
  • Press the cream cheese mixture into a pie pan or baking dish. 
  • Press the walleye flakes on to the top of the cream cheese being sure to add the cooked onions. 
  • Top with the breadcrumbs, parmesan cheese, and a sprinkle of paprika. 
  • Bake at 350 degrees for 25 minutes or until hot and bubbling. 

Krista’s Kitchen Tips 

Try swapping out the cheddar cheese for Monterey jack or…gouda. Yum! 


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