Golden Mashed Potatoes And Arugula Recipes

CLASSIC YUKON GOLD MASHED POTATOES

Steps:

• Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
• Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
• Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
• Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
• Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
• Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°

GARLIC MASHED POTATOES WITH MUSHROOMS AND ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula.
• Stir to slightly wilt.
• Remove to a dish and set aside.
• In the same pan heat milk add 1/2 pound blue cheese cook till melted.
• Add potatoes and mix together.
• Toss in the wilted arugula and mushroom mixture.
• Toss in optional crumbled blue cheese.
• Season with additional salt and pepper if needed.

GOLDEN GARLIC MASHED POTATOES

Steps:

• Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
• While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
• Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.

YUKON GOLD MASHED POTATOES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

GARLIC MASHED POTATOES WITH ARUGULA

Steps:

• Place potatoes and garlic in saucepan; add cold water to cover.
• Bring to boil; cook 2o minutes or until tender.
• Reserve 1/4 cup of the cooking water.
• Drain potatoes and garlic; return to saucepan.
• Add reserved cooking water, the milk, salt and pepper.
• Mash with potato masher or beat with electric mixer until smooth.
• Stir in arugula and olive oil.
• Serve immediately.
• Makes 6 (1 cup) servings.

ARUGULA (ROCKET) AND BLUE CHEESE MASHED POTATOES

Steps:

• In a large pan heat oil over medium high heat. Add onions, and garlic cook about 3-4 minutes the pan.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula.
• Remove to a dish and set aside.
• In the same pan heat milk add cheese to melt.
• Add potatoes and mix together.
• Toss in the wilted arugula.
• Season with additional salt and pepper if needed.

GOLDEN MASHED POTATOES AND ARUGULA

Steps:

• 1. In a large pot fitted with a steamer basket, bring 2 inches of water to a boil.
• 2. Place potatoes in steamer basket. Reduce heat to medium, cover and stem until potatoes are very tender, 25-30 min.
• 3. Cut arugula leaves crosswise into 1/4 inch thick strips.
• 4. In large bowl, combine potatoes, buttermilk, and pepper. Using potato masher, mash to a coarse puree. Stir in arugula and half of the chives. Top each serving with the remaining chives when served.