Divine Mashed Potatoes W Fontina Sage Brussels Sprouts 5fix Recipes

MASHED POTATOES 'N' BRUSSELS SPROUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

MASHED POTATOES WITH FRIED SAGE

Steps:

• Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.
• Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.
• Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.

MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY

Steps:

• Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
• Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.

FONTINA MASHED POTATOES, RICH AND DELICIOUS

Steps:

• Put your fontina in the freezer, this will make it easier to grate later.
• Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
• Bring to a simmer and cook until potatoes are tender.
• Drain and mash the way you prefer (I like a ricer)
• Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
• Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
• Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
• Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
• Just prior to serving, stir in chives.

FONTINA POTATOES AU GRATIN

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

DIVINE MASHED POTATOES W/FONTINA-SAGE-BRUSSELS SPROUTS #5FIX

Steps:

• Preheat oven to BROIL.
• Peel plastic film at corner of Simply Potatoes package to allow it to vent and place carton into the MICROWAVE. Heat on high for 3 minutes; then remove film completely and stir. Return to the microwave and cook on high for 1 more minute.
• While mashed potatoes are in the microwave, mince about 6 of the larger sage leaves; setting aside the smaller sage leaves to use for garnish.
• Remove the mashed potatoes from the microwave and add in the 3 ounces of shredded Fontina cheese, minced sage leaves, and garlic powder. Stir until evenly blended. Pour the potato mixture into greased 8x8x2-inch casserole dish. Sprinkle top of potatoes with 2 ounces of the shredded cheese.
• Place in the preheated OVEN and broil on high until cheese is melted and bubbly and golden brown spots appear (about 5-8 minutes). Remove from oven.
• While the potatoes broil, place the frozen Brussels sprouts package in microwave and cook as per the directions on the package, about 6 minutes on high.
• To plate, take an 1/2 to 3/4 cup serving portion of the broiled mashed potatoes and place on a plate. Top with a portion of the microwaved Brussels sprouts. Sprinkle with several of the small leaves of sage and a couple of pinches of the reserved shredded cheese. Serve.