Asiago Pesto Mashed Potatoes Recipes

ASIAGO-PESTO MASHED POTATOES

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH

Steps:

• In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper.

PESTO ASIAGO SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees and bring a large pot of water to a boil.
• Carefully place potatoes into the water. (2-3 red potatoes per person depending on the size)
• Boil for 12-15 minutes or until fork tender.
• Drizzle 1 tbsp olive oil on cookie sheet and spread to coat sheet.
• Season the sheet with salt and pepper.
• Place potatoes on sheet and "smash" with fork, spatula or large spoon.
• Place a small dollop of pesto on top of the potatoes and brush to coat the top.
• Season with salt and pepper.
• Bake for 18 minutes.
• Top with cheese and bake 2-3 more minutes and plate.

ASIAGO AND ALMOND PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.

ASIAGO-PESTO MASHED POTATOES

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

GARLIC ASIAGO MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
• Mash potatoes using a potato masher or ricer.
• Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
• Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
• Serve hot.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

JOHNNY CARINO'S ASIAGO SMASHED POTATOES

Steps:

• First Step - Prepare a batch of roasted rosemary potatoes:.
• Work area and utensils must be clean and sanitary.
• Thoroughly wash potatoes under water.
• Cut potatoes into 1-2 inch sized wedges.
• Toss all ingredients in a mixing bowl and place potatoes evenly on sheet trays.
• Roast in an oven at 350 Degrees F for 30 minutes or until potatoes are tender and have a golden brown color. Make sure to stir the potatoes halfway through the cooking process.
• Remove from the oven and set aside.
• Second Step - 'Smash' and add sauce to the potatoes (this part of the recipe is for one side portion):.
• Place 1 cup of the the roasted potatoes into a zip-loc bag.
• Smash all of the potatoes in the bag with the heel of your hand to break up all the bigger lumps.
• To a heated saute pan, add potatoes and cream.
• Make sure that potatoes are fully heated.
• Fold in asiago cheese. (thickens quickly at this point). Place Asiago Smashed Potatoes on appropriate service piece, serve and enjoy.

ASIAGO MASHED CAULIFLOWER

Steps:

• Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly., Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.