“Silver Palate” author Sheila Lukins has a new book, this one organized in an unusual but useful way.

“Ten: All the Foods We Love… …and 10 Recipes for Each” (Workman) contains 32 chapters, some focusing on a single food (corn, tomatoes, chocolate), some on a single concept (stews, fruit desserts, small plates).

Lukins will be cooking from the book at 11 a.m. Tuesday, Nov. 18, at the Clayton Straub’s, 8282 Forsyth Boulevard. The event is free and open to the public, and cookbooks will be available for sale ($19.95 plus tax).

Here are two recipes from the “Mashed Potatoes and Other Mashes” chapter. Each (or both) would be a fine accompaniment to the Thanksgiving turky.

Caramelized-Apple Mashed Potatoes
Serves 6

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Salt
3 tablespoons unsalted butter
2 Granny Smith or Golden Delicious apples, unpeeled, cut into 1/2-inch pieces
1 tablespoon sugar
1 1/2 cups half-and-half
8 tablespoons (1 stick) unsalted butter, at room temperature
Coarse (kosher) salt and freshly ground black pepper, to taste

1. Place the potatoes in a large pot and add cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are very tender, about 20 minutes.

2. While the potatoes are cooking, prepare the apples: Melt the 3 tablespoons of butter in a large nonstick skillet over low heat. Add the apples and cook, stirring, until they have softened, about 10 minutes. Sprinkle the sugar over the apples and continue to cook, shaking the pan, until they are caramelized but not burned, 2 to 3 minutes. Set the apples aside.

3. Heat the half-and-half in a small saucepan over medium-low heat until bubbles just begin to form around the edges (do not let it boil). Set the pan aside.

4. Drain the potatoes well and return them to the pot. Place the pot over very low heat and shake it for about 1 minute to dry the potatoes well.

5. Transfer the potatoes to a bowl, and add the 8 tablespoons of butter. Using a ricer, a potato masher, or a large fork, mash the potatoes with the butter. Stir in the half-and-half, and season generously with coarse salt and black pepper. Fold in the reserved apples. Serve immediately.
Mashed Candied Sweets
Serves 8 to 10

Salt
5 sweet potatoes (each about 8 ounces), peeled and cut into 1-inch pieces
3/4 cup fresh orange juice (from 1 or 2 oranges)
1/2 cup pure maple syrup
3 tablespoons unsalted butter
1 1/2 teaspoons ground ginger
1 bag miniature marshmallows (optional)

1. Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until they are very tender, about 15 minutes. Drain them well and transfer them to a large bowl. Add all the remaining ingredients except the marshmallows, and mash. (The potatoes can be prepared to this point a day ahead; cover and refrigerate. They may need a little longer in the oven if you put them in cold.)

2. Preheat the oven to 350ºF.

3. Spoon the potatoes into an oven-to-table baking dish, and generously dot the surface with the marshmallows if desired. Bake until the marshmallows are somewhat melted and golden on top and the potatoes are warmed through, 15 to 20 minutes. Serve immediately.