POSH FRENCH MASH
Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.
Provided by CountryLady
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
- Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
- Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
- Squeeze potatoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
- Spoon into a warm serving dish; sprinkle with parsley & serve immediately.
Nutrition Facts : Calories 447.5, Fat 21.7, SaturatedFat 13, Cholesterol 66.8, Sodium 353.3, Carbohydrate 48.5, Fiber 4.2, Sugar 2.2, Protein 16.3
POSH FISH FINGERS
Steps:
- Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
- Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in a third bowl.
- Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
- Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side. Drain on a paper towel-lined plate.
- Serve fillets with parsley and lemon wedges.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 30.6 g, Cholesterol 199.7 mg, Fat 13.7 g, Fiber 2.8 g, Protein 31.2 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.2 g
POSH FRENCH MASH
from CHICKEN DIJONNAISE WITH MUSHROOM AND ARUGULA SAUTÉ AND POSH FRENCH MASH, LCBO Food & Drink WINTER 2005 By: Julia Aitken. ...for Shannon
Provided by Ken Lee
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Put potatoes and garlic in a large saucepan and add enough cold water just to cover them. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 20 to 25 minutes, until potatoes and garlic are very tender.
- 2. Drain well, then return potatoes and garlic to saucepan and put saucepan over low heat for a minute or so to dry out potatoes, shaking saucepan to prevent them from sticking.
- 3. Meanwhile, combine milk and butter in a small microwave-safe bowl. Microwave on high (100 %), 1 to 2 minutes, until milk is steaming and butter starts to melt. Add milk mixture, Gruyère, salt and pepper to potatoes. Mash roughly with a fork. Using an electric mixer, beat potatoes until very smooth (be careful not to overbeat or potatoes will become gluey). Taste, and add more salt and pepper if necessary. Spoon into a warm serving dish, sprinkle with parsley and serve at once.
Nutrition Facts : Calories 447.5, Fat 21.7, SaturatedFat 13, Cholesterol 66.8, Sodium 367.9, Carbohydrate 48.5, Fiber 4.2, Sugar 2.2, Protein 16.3
BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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