Sweet Potato And Yukon Mash With Parmesan And Sun Dried Tomatoes Recipes

YUKON GOLD & SWEET POTATO MASH

Steps:

• Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
• Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

SMOKEY, SPICY MASHED YUKON AND SWEET POTATOES

Steps:

• For the sweet potatoes: Preheat the oven to 350 degrees F.
• Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes.
• For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
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YUKON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a large bowl, mash potatoes. Add the cream, butter, garlic salt and pepper; beat until light and fluffy.

MASHED POTATOES W/OLIVE OIL & SUN-DRIED TOMATOES

Steps:

• Boil 1 pound of potatoes (peeled & halved) till cooked through. Drain & allow to dry for 10 minute
• Combine 2 oz olive oil, 2 oz unsalted butter & 2 oz whipping cream in sml sacuepan & warm over med heat.
• Mash potatoes, add warmed liquid to them & mix well w/a wire whisk. Add salt & pepper to taste & cream cheese as desired.
• Add 2 oz oil-packed sun-dried tomatoes, mixing just well enough to evenly distribute, & serve immediately.
• NOTE: To "dress" b4 serving, any of these ingredients or a combo all work well as options -- bacon, chives or a dusting of Parmesan cheese w/paprika.

SUN-DRIED TOMATO MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
• While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.

MASHED ROASTED SWEET POTATOES WITH PARMESAN

Steps:

• Preheat oven to 400*F/200*C.
• Scrub the sweet potatoes, wrapping individually in foil while still damp.
• Place directly on the oven rack and roast for about 1 hour, until they're soft to the touch. Cool slightly before removing the foil.
• While still warm, hold over a bowl and let the skins slide off, letting the flesh drop into the bowl. Discard the skin and mash the flesh along with the olive oil and cheese, seasoning to taste with the salt and pepper.
• Pile the fluffy mass into a hot serving bowl and garnish with a sprinkling of Parmesan Cheese.

SUN-DRIED TOMATO AND PARMESAN SPREAD

Steps:

• Place all ingredients in a food processor; cover and process until blended. Chill until serving.

CREAMY YUKON GOLD MASHED POTATOES

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 but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
• Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

MASHED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
• Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).

SLOW COOKER MASHED SWEET POTATOES WITH PARMESAN

Steps:

• Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
• Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.