BUTTERY MASHED POTATOES
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
DUTCH POTATOES
In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
DUTCH MASHED POTATOES WITH BUTTERMILK GRAVY
In the Netherlands, this dish is called 'Foeksandijvie met karnemelkaus' (or simply foeksandijvie). It consists of creamy potatoes mashed with fresh escarole (broad-leaf endive). The crunch of the escarole is a nice contrast to the soft creaminess of the mashed potatoes. But it's the creamy gravy that gets a touch of saltiness...
Provided by Vickie Parks
Categories Potatoes
Time 45m
Number Of Ingredients 11
Steps:
- 1. MASHED POTATOES: Peel the potatoes and cut 1-inch chunks and place potato chunks in a large saucepan add just enough water to barely cover them the potatoes. Bring to a boil. Add 1 tsp salt to the water, then lower the heat to medium and boil for about 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain potatoes, and return potatoes to the same pan. Add the butter to the pan, and mash the potatoes until smooth, adding a little bit of warm milk at a time if the mashed potatoes are too dry.
- 2. Wash the escarole, rinse and cut into 1/2-inch strips, leaving out the bottom part of the leaves (as the white vein tends to be hard and bitter). Stir the chopped escarole , 1/2 tsp sale and nutmeg into the mashed potatoes
- 3. BUTTERMILK GRAVY: Fry the pork (or bacon) in a skillet for about 5 or 6 minutes or until the pork is lightly crisp. Remove the pork (or bacon) from the pan. Add the flour to the pork fat and stir constantly until a smooth gravy forms. Slowly add the buttermilk while stirring, and keep stirring until the pan sauce thickens, then stir the cooked pork back into the pan sauce.
- 4. TO SERVE: Spoon the Buttermilk-Bacon Sauce over the foeksandijvie. Foeksandijvie can be served in two different ways. It can be served on individual plates with a little bit of the gravy poured on top of each serving. Or it can be served family style in which all of the foeksandijvie is placed in the center of a platter with all of the sauce poured on top, and then individual portions are then scooped from the platter.
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- Stamppot and its ilk. Let us get this out of the way to start with. When it comes to food it seems the Dutch like nothing better than to mash things. They cannot put a number of perfectly nice ingredients together without taking a hand blender to them.
- Beetroot and herring salad. Another simple dish consisting of pickled herring, cooked beetroot, some gherkins, pickled onions, boiled potatoes and some white wine vinegar.
- Wentelteefje. Good camping food, a wentelteefje is a slice of white bread sprinkled with cinnamon and sugar dipped in milk and egg and then fried in butter.
- Spek en bonen. Another simple winter favourite: bruine bonen (brown beans), smoked bacon, throw together et voilà. ‘ Voor spek en bonen meedoen’ originally meant to do something for very little remuneration and is one ofseveral Dutch sayings involving beans.
- Kapucijners with spek and piccalilly. We have no idea what the proper name for this dish is because everyone we ask has a different answer. This feast is based on big Dutch peas known as kapucijnerswhich are cooked and then served with slices of bacon, smoked sausage, boiled potatoes, apple puree, silverskin onions and piccalilly… at least.
- Draadjesvlees. The perfect winter warmer. Draadjesvlees is beef that has been simmering in stock for about a month with a few spices thrown in. No, it’s not a month, but it is a good few hours – long enough for the meat to become very tender and fall apart in little threads, or draadjes.
- Griesmeelpudding. Beloved by some, gruesome childhood memory for others, griesmeelpudding is semolina pudding. It is often covered in bessensap, or berry coulis.
- Hangop. This is another dessert. You can buy it in the supermarket but don’t because it is laughably easy to make. All you need is a wet tea towel, a sieve and a container to sit under the sieve.
- Erwtensoep. No list of Dutch dishes would be complete without the perfect lunch on a winter’s day – thick, creamy, sausage-filled pea soup. Pumpernickel bread with katenspek (yes, smoked bacon again) on the side is a must, as is a strapping Belgian beer.
- Haagse bluf. The name of this dessert roughly translates as ‘all talk and no substance from the Hague’ which may or may not have something to do with The Hague being the political capital of the Netherlands.
MASHED POTATOES BY HAND - THE BOAT GALLEY
From theboatgalley.com
4.7/5 (3)Total Time 20 minsCategory Veggies & SaladsCalories 113 per serving
- Peel potatoes and cut into 1-1/2″ pieces. Place in saucepan with just enough water to cover the potatoes. Generously salt. Cover the pan.
- Bring potatoes to a boil over high heat, then turn heat down so that the water is just boiling. Cook about 10 minutes, until a fork pierces them easily but they’re not mushy.
- Remove from the stove and drain the water (save the water to use in bread, other cooking, or at least to soak gunky pans in).
- IMPORTANT: Let the potatoes sit in the hot pan, uncovered, for 3 to 5 minutes. Lots of steam will rise from them, helping to dry out the potatoes. This will really improve the texture of the mashed potatoes.If the pan has a nonstick coating, transfer the potatoes to a steep sided bowl before mashing. Otherwise, mash them right in the pan.Use your potato masher with an up-and-down motion to break up the potatoes a bit. (If using a ricer, rice all the potatoes before adding other ingredients, and then stir them in.)
TRADITIONAL, CREAMY AMISH MASHED POTATOES - AMISH HERITAGE
From amish-heritage.org
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- Cut potatoes into slices or chunks and place in large cooking pot. Cover with water, and place the lid on.
- Bring to boil over high heat. Reduce temperature to medium and cook for about 15 - 20 minutes, or until fork tender. You'll want them nice and soft so they are easier to mash without having lumps.
- Meanwhile, as you're waiting for your potatoes to cook, you can prepare the brown butter. Place 3 Tbs. salted butter into a saucepan or small skillet. Melt over medium heat, and continue cooking until it smells nutty and looks slightly browned. It may continue browning a bit more after removing it from the heat, so keep your eye on it. You don't want it burned.
HUTSPOT – DUTCH MASHED POTATOES WITH CARROTS
From thecrossroadscook.com
Cuisine DutchCategory Side DishServings 4Estimated Reading Time 6 mins
- In a small sauce pan, combine the carrots, onion, and enough chicken broth to cover. Bring to a boil and cook until very tender. Drain.
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- Combine the milk and half-and-half in a coffee mug and heat in the microwave for about 1 minute, until just warmed through.
- When the potatoes are tender, drain but reserve a little of the cooking liquid. Add about 3 tablespoons of the cooking liquid back into the potatoes, and mash by hand at first. Once the biggest chunks are broken down, turn on the the electric mixer and add the milk/half-and-half mixture until the desired consistency is reached. Note: you will not use all of the milk mixture.
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