MASHED POTATOES WITH GOLDEN ONIONS AND ROQUEFORT
This recipe is a flavorful and decadent variation on classic mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper.
- Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to keep warm.
- Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and saute stirring often, until golden brown, 10 to 12 minutes.
- Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.
MASHED POTATOES WITH BITTER GREENS AND SWEET ONIONS
Don't mash these potatoes very much; they aren't meant to be smooth.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Place whole potatoes and 2 teaspoons salt in a large pot and add water to cover. Bring to a boil. Reduce heat to medium high; cook until tender, 30 to 35 minutes. Drain, return to pot, and keep warm.
- While potatoes are cooking, heat olive oil and 1 teaspoon butter in a medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside.
- Meanwhile, remove stems from greens. Roughly chop a quarter of the greens; set aside. Place remaining greens in a serving bowl.
- While potatoes are still hot, roughly mash using a large fork or a whisk. Add hot milk, remaining butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mash to combine. Stir in half the onions and the chopped greens. Place potatoes over greens in bowl; top with remaining onions. Serve hot.
GOLDEN MASHED POTATOES
When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
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.
ONION MASHED POTATOES
Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.
Nutrition Facts :
HERBED MASHED POTATOES WITH ROQUEFORT
Provided by Linda Wells
Categories easy, side dish
Time 35m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Place the potatoes in lightly salted cold water to cover. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes. Drain the potatoes.
- In a medium-sized saucepan, scald the milk and cream. Add the butter and continue cooking until the butter melts.
- Place a ricer over a large saute pan and push the potatoes through the ricer.
- Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk. Mix until the potatoes are smooth and creamy.
- Fold in the herbs and seasonings.
- Serve on warm places and sprinkle with Roquefort cheese.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 42 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 975 milligrams, Sugar 5 grams, TransFat 1 gram
GOLDEN MASHED POTATOES
Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
- In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
GOLDEN MASHED POTATOES WITH GREEN ONIONS
Yukon gold potatoes are buttery enough, but when you mash them with more butter and lots of milk, they are a creamy sweet heaven! The green onions add flavor and color to this perfect side dish. Great by themselves or topped with your favorite gravy.
Provided by pixi
Categories Mashed Potatoes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
- Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
- Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 32.5 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 70.5 mg, Sugar 1.3 g
CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS
Steps:
- Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
- Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
- While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
- When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
- Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
- Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.
MASHED POTATOES WITH ONIONS
super easy mashed potatoes with sautéed onions, so good and a great side dish to any meal :) and its not super unhealthy
Provided by iheartfood2
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat. Until its a nice golden brown, and soft.
- Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Then bring it down to a simmer for 15-20 minutes until you can easily poke a fork thru the potatoes. Drain potatoes.
- Add in milk (it shouldnt be cold), butter, salt and pepper to taste. Mash all ingredients together with potatoes until you get the consistency you like. Some like super creamy, others like somewhat lumpy. (I think lumps give it more of the homemade feel)
- Fold in onions and serve.
RIDICULOUSLY GOOD TOASTED ONION MASHED POTATOES
Make and share this Ridiculously Good Toasted Onion Mashed Potatoes recipe from Food.com.
Provided by Chef Crys
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in unsalted butter with a drizzling of olive oil until a toasted golden brown and tender, anywhere from 10 - 20 minutes. Add Kosher salt (about half a teaspoon) and pepper to taste. Reserve.
- Peel potatoes and then chop into chunks, cover with water plus one inch, and then boil with a pinch of salt. Potatoes are finished when you can easily push a fork into the chunks, approximately 30 minutes at a rolling boil. Drain when done.
- Combine drained potatoes and reserved onions. Add salted butter (can add more, to taste), plus cream or milk (less or more to reach desired texture), and Kosher salt and pepper to taste.
- Sour cream may be added for texture and taste, as well.
- Variant: Real bacon bits, fried crispy, can be added for extra dimension or taste.
- Note: I never skimp with the salted butter. I start with half a stick and then keep adding until I'm satisfied, same with the salt added to the potatoes (not onions). I've had a lot of bland mashed potatoes in my day, and salt and butter fixes that, every time.
Nutrition Facts : Calories 380.5, Fat 15.5, SaturatedFat 9.7, Cholesterol 44.1, Sodium 77.8, Carbohydrate 55.9, Fiber 7, Sugar 3.2, Protein 6.7
GOLDEN MASHED POTATOES
These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.
Provided by Occasional Cooker
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
- Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.
Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g
MASHED POTATOES WITH GARLIC AND ONIONS
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel the potatoes, and cut them crosswise into 1-inch cubes. Place the pieces in a saucepan with water to cover. Add the garlic, sliced onions and salt to taste.
- Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Drain, and put the mixture through a food mill or potato masher. Put back into the saucepan.
- Add the butter, nutmeg and the white pepper. Blend well. Add the warm milk a little at a time while beating. Add the chervil, beat to blend, and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 5 grams, TransFat 0 grams
MASHED POTATOES WITH GREEN ONIONS
Categories Milk/Cream Onion Potato Side Steam Quick & Easy Wheat/Gluten-Free Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cut all potatoes into 1 1/2-inch pieces. Set steamer rack in pot. Add enough water to pot to reach depth of 1 inch; bring to boil. Place potatoes on rack. Cover pot and steam potatoes until tender, about 30 minutes. Remove potatoes and steamer rack from pot. Discard water in pot. Return potatoes to pot. Add half and half, green onions, and butter. Mash until almost smooth. Season to taste with salt and pepper and serve.
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