MASHED POTATOES WITH OLIVE OIL AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
- Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.
OLIVE OIL MASHED POTATOES
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Categories dinner, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram
PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES
Make and share this Provencial Black Olive and Fresh Thyme Mashed Potatoes recipe from Food.com.
Provided by katie in the UP
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan and cover with cold water and bring to a boil.
- Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
- Drain well.
- Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
- Add the olives and thyme. Garnish with fresh thyme.
- Season generously with salt and pepper.
- According to Oprah this serves 12 to 15.
Nutrition Facts : Calories 368.2, Fat 27.5, SaturatedFat 16.6, Cholesterol 84.9, Sodium 203.6, Carbohydrate 28.3, Fiber 3.7, Sugar 1.2, Protein 4.1
PROVENCAL POTATOES
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
- Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
- Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.
Nutrition Facts : Calories 243 g, Fat 6 g, Fiber 5 g, Protein 5 g, Sodium 714 g
GARLIC-THYME MASHED POTATOES
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 55m
Yield Serves 8 to 10; makes about 10 cups
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
- Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
- In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.
MASHED POTATOES WITH BLACK OLIVES
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.
OLIVE OIL MASHED POTATOES
Categories Potato Side Vegetarian Quick & Easy Winter Vegan Chive Boil Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
- Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.
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