Wednesday, October 31, 2012
Lightning Round of Mashed Potatoes
It is so strange that we are going into the Holiday season so readily. It truly does seem like I just took my last burger off the grill and here we are, waiting to carve our first ham, turkey or pork already. I am going to give you over 50 ways to try the humble, lowly potato this year. For us purists, there is nothing like digging into a bowl full of mashed potatoes, but then again, it's great to use your imagination and spice things up a bit now and again. Give one or more of these recipes a try this year.
Classic Mashed Potatoes
Cover 2 lbs. whole potatoes with water and boil 20-25 minutes or until soft. Drain, and add 1/2-1 stick of butter or margarine, 1 c. milk(either heated or cold), salt and pepper. Mash by hand or with beaters until smooth.
Use red skinned potatoes but don't mash until creamy, leave a little chunky
Tangy Mashed Potatoes
Make Classic or Chunky Red but use 1 c. sour cream instead of milk and top with freshly chopped dill.
Saute 2 chopped red bell peppers and 1 t. thyme leaves in olive oil, covered, until tender. Mash and swirl into Classic Mashed Potatoes.
Make Chunky Red but replace the butter with nonfat plain Greek yogurt and use skim milk.
Make Classic Mash but add 1 T. chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.
Pulse 1/4 c. pitted kalamata olives, 1/2 stick soft butter and 2 T. each of fresh parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash.
Make Chunky Red Mash and add 1/2 lb. grated Monterey Jack, 1/2 c. sliced scallions and 2 minced, seeded jalapenos. Top with sour cream and more scallions and jalapenos.
Make Classic Mash, top with applesauce and sprinkle with grated nutmeg.
Cook 1/2 lb. chopped bacon until crisp. Make Classic Mash, replace half of the butter with 2-4 tablespoons bacon drippings. Fold in some bacon and sprinkle the rest on top.
Make Bacon Mash and add 1/2 lb. grated sharp Cheddar and 1/4 c. each minced parsley and scallions.
Cook 1/4 lb. diced pancetta in olive oil with a pinch chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash or Chunky Red Mash.
Make Classic Mash but use 1 c. sour cream instead of milk and mix in 1/4 c. horseradish and 1/4 c. minced chives.
Make Classic Mash and mix in 1/2 lb. grated smoked Gouda and 1/4 c. sliced scallions.
Mash Classic Mash with 1/2 c. cooking liquid instead of milk and finish with 1/4 c. olive oil and 2 t. each of chopped fresh basil, tarragon and parsley. Omit the butter.
Fry 8 thinly sliced garlic cloves in 3 T. olive oil until crisp; drain. Drizzle the oil into Classic Mash or Mediterranean Mash and top with the fried garlic.
Make Classic Mash and add a pinch of saffron to the milk, heating over low; steep 10 minutes. Garnish with smoked paprika.
Make Chunky Red Mash and stir in 1/2 c. pesto. Garnish with pine nuts.
Make Classic Mash and stir in 1/2 c. hummus. Top with freshly chopped parsley and toasted sesame seeds.
Heat 1/2 c. olive oil with 1 T. fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash and top with the fennel and fennel oil.
Make Classic Mash, add salt lightly. Add 1/2 c. each grated Parmesan and Romano cheese.
Fry 1/2 lb. crumbled chorizo until crisp; stir in 2 T. paprika. Spoon, with drippings. over Classic Mash and top with scallions.
Make Classic Mash but replace half of the potatoes with 1 lb. rutabaga. Brown 4 T. butter with 3 T. chopped parsley and a pinch of nutmeg; drizzle over mash.
Peel and cube 1 lb. butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
Make Squash-Swirl Mash. Brown 4 T. butter with 1/4 c. chopped or rubbed sage and 1 t. salt; pour over mash.
Make Classic Mash. Thinly slice 1 bunch leeks; simmer in melted butter until tender, about 12-15 minutes. Stir the leeks into the mash.
Boil 1 small bunch broccoli florets until tender; drain. Add to Classic Mash with 1/2 lb. shredded Cheddar.
Make Italian Cheese Mash and top with 2 t. minced rosemary mixed with the grated zest of 1 lemon.
Toss 1 pint cherry or grape tomatoes with olive oil and salt on a baking sheet; roast 20-30 minutes at 450-degrees F, until soft and browned, turning. Add to Classic Mash.
Saute 1/2 lb. crumbled sweet Italian sausage until crisp. Make Classic Mash and stir in 1 c. Parmesan; top with the sausage.
Toast 2 t. each mustard, cumin and coriander seeds in a skillet. Add 1 stick of butter and 1/2 t. each ground turmeric and salt. Make Classic Mash with the spiced butter.
Indian Green Pea
Make Indian Spice Mash. Warm 1/2 c. frozen peas in the butter; remove with a slotted spoon. Top the mash with the peas.
Slowly cook 8 thinly sliced shallots in 3 T. olive oil until crisp and golden; drain. Sprinkle over Classic Mash or Italian Cheese Mash.
Cook 2 cubed, peeled celery roots in 2 c. milk until tender; puree. Make Classic Mash but replace the milk with the celery root puree. Garnish with parsley.
Remove stems from 1 bunch Swiss chard; boil 5 minutes and then add the leaves and cook 3 additional minutes. Drain, chop and add to Classic Mash.
Make Classic Mash. Brown 4 T. butter with 1/2 c. chopped walnuts, 2 T. each chopped rosemary and parsley, and 1/2 t. salt; add a pinch of sugar. Cube blue cheese over the mash; drizzle with the browned butter.
Broil 3 poblano peppers until blackened. Peel, seed and cut into strips. Saute 1 c. chopped onion, the poblanos and 1 sliced garlic clove in olive oil until golden. Serve over Classic Mash and garnish with sour cream.
Mix 1-3 T. wasabi powder with equal parts water to make a paste; cover. Make Classic Mash and stir in the wasabi paste.
Roast 2 lbs. sweet potatoes at 400-degrees F until tender, about an hour. Halve, then scoop out the flesh. Mash with 4 T. butter and add salt to taste.
Sweet Potato Pie
Make Sweet Potato Mash, stir in 1/4 c. maple syrup and top with toasted pecans.
Cook 1/2 c. diced prosciutto in olive oil until crisp, about 6 minutes. Spoon over Sweet Potato Mash.
Make Sweet Potato Mash with just 2 T. butter. Saute 1/2 c. diced, roasted poblanos, 1/4 c. green pumpkin seeds and 1 t. cumin in 2 T. butter; season with salt and spoon over the mash.
Make Sweet Potato Mash. While the potatoes roast, simmer 2 chopped, peeled apples in 1/2 c. apple cider with 1/2 t. cinnamon until soft. Mash with the potatoes.
Make Sweet Potato Mash and stir in 2 t. pumpkin pie spice, and the grated zest and juice of 1 orange.
Curried Sweet Potato
Make Sweet Potato Mash, mash with 1 T. curry powder and 3 T. each plain Greek yogurt and mango chutney. Top with toasted coconut.
Make Sweet Potato Mash. While the potatoes roast, boil 2 each of peeled and diced parsnips and turnips until tender. Mash with the potatoes and butter; garnish with chives.
Old Fashioned Buttermilk-Green Onion
Replace half of the milk in Classic Mash with buttermilk and add 4 green onions that have been sliced thin.
Sweet Carrot Mash
Place 2 lbs. potatoes, 2 lbs. peeled carrots and 6 cloves garlic in pot of water and boil until tender;drain. Add butter, salt and pepper to taste; mash well. Stir in 1/2 c. shredded Cheddar cheese before serving.