Chevre Mashed Potatoes With Peas And Grilled Pork Tenderloin Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
• For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
• For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
• Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
• For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
• Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

Steps:

• Put potatoes, garlic cloves and salt into a large pot and cover with cold water.
• Bring to a boil, then turn down heat and simmer uncovered until potatoes are completely softened, but not falling apart.
• Drain potatoes and garlic, then put cooking pot back on the heat.
• Allow heat from burner to evaporate liquid. Add potatoes and garlic, and stir, allowing the burner to evaporate some excess moisture.
• Remove from burner, turn off heat, and add butter, chipotle, chives and chevre.
• Mash with a potato masher or hand-held mixer, until a soft puree is formed.
• After mashing, add whatever milk is necessary to whip the potatoes into a fine, light mash. Add salt and pepper to taste, and serve immediately.

Steps:

• Toss the quartered potatoes with the seasoning salt and olive oil.
• Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
• Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
• Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.