Jamie Oliver Mashed Potatoes Recipes

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BAKED POTATO, CELERIAC & GARLIC MASH



Baked potato, celeriac & garlic mash image

Provided by Kate McCullough

Categories     Sides     Jamie Magazine     Vegetables     Potato     Vegetable sides     Baking

Time 1h10m

Yield 4 to 6

Number Of Ingredients 5

4 baking potatoes
300 g celeriac
1 bulb of garlic
4 tablespoons olive oil
3 sprigs of fresh thyme

Steps:

  • Preheat the oven to 190ºC/gas 5.
  • Wash the potatoes, then rub with sea salt. Prick the skins with a fork and place on one side of a baking tray, then bake in the hot oven for 30 minutes.
  • Cut the celeriac into large chunks and separate the garlic bulb into cloves, then place onto a large piece of baking parchment. Sprinkle with sea salt and black pepper, drizzle over 2 tablespoons of olive oil, toss to coat, then wrap up into a loose parcel.
  • Once the potatoes have had 30 minutes in the oven, add the celeriac parcel to the tray and bake for a further 20 to 30 minutes, or until the potatoes and celeriac are soft and cooked through.
  • Scoop the potato flesh from the skins, squeeze out the garlic flesh and mash together with the celeriac. Pick in the thyme leaves and add the rest of the oil and mash again. Taste, season and serve.

Nutrition Facts : Calories 331 calories, Fat 13.9 g fat, SaturatedFat 1.9 g saturated fat, Protein 6.9 g protein, Carbohydrate 47.1 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.7 g salt, Fiber 6.5 g fibre

COMFORTING MASH



Comforting mash image

Provided by Jamie Oliver

Categories     Christmas     Potato

Yield 10

Number Of Ingredients 4

1.5 kg potatoes
1 celeriac, (800g)
25 g unsalted butter
2 tablespoons semi-skimmed milk

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie's Christmas Party from Together - see the full collection of menus here.
  • ON THE DAY Peel the potatoes and celeriac, chop into even-sized chunks and place in a large pan of salted water, ready to cook.
  • TO SERVE Bring the water to the boil and cook for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well. Stir in the butter and milk, then season to perfection, tasting and tweaking. Once made, you can put the mash in a heatproof bowl, cover with tin foil and place over a pan of gently simmering water to keep warm, until needed.

Nutrition Facts : Calories 146 calories, Fat 2.7 g fat, SaturatedFat 1.3 g saturated fat, Protein 4 g protein, Carbohydrate 27.9 g carbohydrate, Sugar 2.4 g sugar, Sodium 0.2 g salt, Fiber 4.9 g fibre

BROKEN POTATOES



Broken Potatoes image

Provided by Jamie Oliver

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds, 3 ounces (1-kilogram) potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves

Steps:

  • Preheat oven to 425 degrees F.
  • Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
  • Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

JAMIE OLIVER'S MASHED ROOT VEGETABLES



Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

Steps:

  • *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
  • Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
  • Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
  • Drain in a colander.
  • Place the vegetables back in the pan and mash with a potato masher.
  • You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
  • Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

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