SPINACH MASHED POTATOES
A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MASHED POTATOES WITH CARROT
One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.
Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
INDIAN CARROTS, PEAS AND POTATOES
This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!
Provided by MTORRES3
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
- Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g
MASHED POTATOES WITH SPINACH PESTO
Spinach, garlic, and vegetable stock give this bright green dish as much flavor as it has color!
Provided by Traci
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
- When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 58.3 g, Cholesterol 8.8 mg, Fat 6.4 g, Fiber 7.1 g, Protein 11.9 g, SaturatedFat 2.2 g, Sodium 368.3 mg, Sugar 4.7 g
GARLIC MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
- Squeeze the water from spinach in a clean dish towel.
- Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
HOME STYLE MASHED POTATOES WITH PEAS, CARROTS, & SPINACH
Steps:
- Chop potatoes into wedges and put in a small pot of cold water. Add salt. Bring to a boil and cook until potatoes are tender when stabbed with a fork, 15-20 minutes. Drain, reserving some cooking water. Put potatoes back into pot with 1/4-1/2 cup cooking water back to pot, depending on desired consistency. Pour in oil. Partially mash potatoes with the back of a cooking spoon until desired consistency is reached - should retain some chunks of potato. Add salt & pepper to taste. Stir in frozen peas, carrots, and spinach, and heat until they have warmed. Serve!
GARLIC MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
- Squeeze the water from spinach in a clean dish towel.
- Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
MASHED POTATOES AND PEAS
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
- Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
- While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
MASHED POTATOES AND CARROTS
Provided by Pierre Franey
Categories easy, weekday, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Meanwhile heat the milk in a saucepan.
- Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 9 grams, TransFat 0 grams
MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
BASIL MASHED POTATOES AND PEAS
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub new potatoes but do not peel. Cook in water to cover in covered pot.
- Chop whole onion.
- Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and chop basil.
- Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through. Place potatoes in food processor with yogurt, onion and garlic, and process. Then, stir in peas, basil, salt and pepper.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 15 grams
SMASHED POTATOES AND PEAS
Categories Milk/Cream Garlic Potato Vegetable Side Quick & Easy Pea Thyme Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
- Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
- Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.
MASHED POTATOES & CARROTS
This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.
Provided by Bergy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the potatoes until tender.
- Boil the carrots in a separate pot until tender.
- Drain the potatoes & carrots.
- Mix together, mash with the butter (margarine).
- Serve.
Nutrition Facts : Calories 244.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 113.2, Carbohydrate 44.1, Fiber 6.7, Sugar 5.1, Protein 5
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