Posh French Mash Recipes

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POSH FRENCH MASH



Posh French Mash image

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

2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
4 garlic cloves, peeled
1/2 cup milk
3 tablespoons butter
1 1/3 cups shredded gruyere
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

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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

BANGERS AND MASH



Bangers and Mash image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
  • In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
  • Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
  • Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g

MASHED POTATOES WITH VARIATIONS



Mashed Potatoes With Variations image

Make and share this Mashed Potatoes With Variations recipe from Food.com.

Provided by kineline

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs baking potatoes, such as Yukon Gold, peeled and cut into 2 inch cubes
1/4 teaspoon salt
1/2 cup skim milk
2 tablespoons butter or 2 tablespoons olive oil
1/4 teaspoon black pepper
parsley, chopped, fresh

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Steps:

  • In a large saucepan over high heat, combine potatoes and just enough water to cover them. ADD SALT; BRING TO A BOIL. Reduce heat to medium low; cook covered for 20-25 minutes or until potatoes are very tender. Drain well; return potatoes to saucepan. Place over low heat to dry out potatoes slightly shaking saucepan occasionally to prevent them from sticking.
  • Meanwhile, in a small microwaveable bowl, heat milk and butter or oil in microwave ob high for 1 - 2 minutes or until steaming. Add milk mixture to potatoes, mash roughly with a fork. With an electric mixer, beat potatoes until smooth and creamy (if you don't want chunky mash). Don't over beat, as potatoes will become gluey. Add pepper. If desired, season to taste with additional salt and pepper. Spoon into warm serving dish if used right away. Sprinkle with parsley.
  • To freeze: spoon into containers, label, seal and freeze.
  • VARIATIONS:.
  • Pesto potatoes: Omit butter or oil; add ¼ cup (50 ml) each pesto and freshly grated parmesan cheese before beating.
  • Mustard mash: Use butter instead o foil; add ¼ cup (50 ml) grainy Dijon mustard before beating.
  • Lemony mash: Use oil not butter; add ¼ cup (50 ml) chopped fresh parsley and 1 tbsp finely grated lemon zest before beating.
  • Cheese and onion mash: Use butter not oil; add 1 cup (250 ml) shredded cheddar cheese Swiss cheese and ¼ cup (50 ml) finely chopped green onions before beating.
  • Posh French mash: This is called aligot in French. Add 2 peeled cloves of garlic to potatoes before boiling. Drain well, returning garlic with potatoes. Mash as above, using butter not oil. Add 1 cup (250 ml) shredded Gruyere cheese before beating.
  • Caesar Potatoes: Omit butter and oil; add ½ cup (125 ml) thick Caesar dressing and ¼ cup (50 ml) freshly grated parmesan cheese before beating.

POSH SQUASH



Posh Squash image

This is my mother-in-law's recipe and it is great!

Provided by CVERNSMITH

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 7

2 pounds winter squash, peeled, seeded and cut into chunks
2 eggs, beaten
¾ cup mayonnaise
1 small onion
¼ cup chopped green bell pepper
1 cup grated Parmesan cheese
½ cup bread crumbs

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Steps:

  • Butter and flour one 8x12 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a pot of lightly salted water, boil squash and onion until tender. Drain well.
  • In a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. Place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 23 g, Cholesterol 84.2 mg, Fat 28 g, Fiber 3.1 g, Protein 10.4 g, SaturatedFat 6.3 g, Sodium 456.3 mg, Sugar 5.4 g

POSH FISH FINGERS



Posh Fish Fingers image

Fish fingers with a twist! I first learned how to bread fish at the Hotel St. George in Harrogate. You could serve them with chips and tell them it's the best fish and chips you can get outside Yorkshire.

Provided by Goose

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

1 pound flounder fillets
⅓ cup all-purpose flour
1 cup dry bread crumbs
1 tablespoon vegetable bouillon powder
¼ cup chopped fresh parsley, or more to taste
3 large eggs
2 tablespoons sunflower oil, or more as needed
1 medium lemon, cut into wedges

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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

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