Bettys Microwaved Potato Pumpkin Kumara Mash Recipes
POTATO PUMPKIN MASH
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.
PERFECTLY PUMPKIN MASHED POTATOES
A surprise on the side for your autumn menus-these taste-tempting mashed potatoes combine with pumpkin and spice for a delicious and beautiful accompaniment to roasted meat and poultry.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Make potatoes as directed on pouch.
- Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
- Drizzle additional maple syrup over top.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g
BETTY'S MICROWAVED POTATO, PUMPKIN & KUMARA MASH
Our friend Betty makes this with cream cheese but when we need to cut down on fat I use chicken stock or a little skim evaporated milk - the cream cheese is nicer of course. I used stock in the photo I posted.
Provided by Ninna
Categories Yam/Sweet Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cook vegetables on high in microwave proof dish for about 10 minutes or until soft (depending on power of microwave, mine is 1200 watts).
- Drain excess liquid off vegetables and mash well with cream cheese and seasoning.
Nutrition Facts : Calories 251.8, Fat 5.3, SaturatedFat 3.3, Cholesterol 15.9, Sodium 74.4, Carbohydrate 46.4, Fiber 5.8, Sugar 3.6, Protein 6.2
BETTY'S BEST MASHED POTATOES
If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
- Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
ROASTED THAI PUMPKIN SOUP (LOW FAT)
I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.
Provided by Ninna
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
- Peel and seed the half Kent pumpkin and cut into small portions.
- Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
- Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
- Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
- Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9
CURRIED LAMB SAUSAGES WITH POTATO-PUMPKIN MASH
Make and share this Curried Lamb Sausages With Potato-Pumpkin Mash recipe from Food.com.
Provided by Latchy
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a small pan and cook the onion, garlic and paste stirring until the onion is soft.
- Using your hands (that are clean) combine the onion mixture, lamb, half the parsley, egg and breadcrumbs in a large bowl; mix well.
- Shape 1/4 cups of mixture into sausages.
- Cover and refrigerate until firm.
- (Can leave overnight or freeze at this stage) Cook the sausages in a large oiled pan in batches, until browned all over and cooked through.
- Meanwhile boil, steam, or microwave the potato and pumpkin separately until soft and tender.
- Drain.
- Mash the potato and pumpkin with the milk and cheese.
- Serve with the sausages, sprinkled with remaining parsley.
Nutrition Facts : Calories 901.2, Fat 54.1, SaturatedFat 23.3, Cholesterol 205.1, Sodium 452.9, Carbohydrate 58.7, Fiber 5.6, Sugar 5.9, Protein 44.8
SWEET ROASTED PUMPKIN MASH WITH HOLIDAY FLAVOURS
This is a sweet, but not sugary pumpkin mash, which makes me think of holiday season whenever I cook it. It has a slight flavour of cinnamon and cloves and is very yummy! :) I hope you do enjoy!
Provided by Lalaloula
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place diced pumpkin, oil and spices in a big bowl. Toss to coat.
- Spread pumpkin on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for 20 minutes or until nicely browned and tender.
- Remove from baking sheet (make sure to discard cloves) and place in a pot/bowl.
- Using a hand held blender and adding as much water as needed, puree until a thick mash has formed.
- Enjoy! :).
Nutrition Facts : Calories 13, Fat 1.2, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 0.1
KUMARA (SWEET POTATO) AND GINGER MASH
Make and share this Kumara (Sweet Potato) and Ginger Mash recipe from Food.com.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the kumara in salted water until tender, then drain well.
- Mash with the ginger, brown sugar and butter.
- Season with salt and pepper and serve immediately, or keep warm until serving.
PUMPKIN SAVOURY STYLE MASH
This recipe was developed and tested by Consumer Science students studying Community Nutrition at RMIT University, Victoria, Australia. For a flavour change, you can add ½ teaspoon of honey at step 3, leaving out the tahini paste and curry powder. For a high-energy alternative, add 1 teaspoon of cream and 1 tablespoon of margarine or butter before blending. We made it as posted and thought it was yum. Nutty & sweet.
Provided by Rhiannon and Matt
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel pumpkin and roughly chop into small-medium size pieces.
- Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
- Add tahini paste, curry powder and margarine to the pumpkin.
- Blend together in a food processor until desired consistency.
- Serve immediately.
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