POTATO PURéE
This potato purée is a refined, incredibly luxurious version of good old-fashioned mashed potatoes-and that means Chef Emma Bengtsson doesn't stint when it comes to butter and milk! We recommend using a food mill or potato ricer to get extra silky-smooth results.
Provided by Emma Bengtsson
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
- Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
- When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
MEATLOAF WITH SWEET POTATOES
Make and share this Meatloaf With Sweet Potatoes recipe from Food.com.
Provided by Tonkcats
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef, salt, egg, 1/2 cup cracker crumbs, onion, green pepper and tomato sauce. Shape into loaf and place in oblong baking dish.
- Bake 30 minutes in 350 degrees oven.
- Drain sweet potatoes and pour molasses over them.
- Roll each potato in crushed cracker crumbs.
- Arrange around meat loaf and place bacon on top of loaf.
- Return to oven and bake additional 20 to 30 minutes.
Nutrition Facts : Calories 1007.1, Fat 43.5, SaturatedFat 16.4, Cholesterol 218.7, Sodium 1869.5, Carbohydrate 103.7, Fiber 5.1, Sugar 54.9, Protein 49.8
CHIPOTLE-GLAZED MEATLOAF WITH SWEET POTATOES
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles, Worcestershire sauce, and adobo sauce. Serve alongside sweet potatoes for a complete and healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
- Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress, and limes.
HELLS KITCHEN MEATLOAF WITH SWEET-POTATO PURÉE
Steps:
- For the Meatloaf: Preheat the oven to 350°F. Line a baking sheet with the bacon slices and bake until cooked but not crispy, about 8 minutes. Let cool. Meanwhile, in a large bowl, combine all of the meats, spices, hot sauce, garlic, and egg; season with salt and freshly ground black pepper. Mix thoroughly with your hands and form the meatloaf into 4 (4-ounce) balls. In a large saucepan over moderately high heat, warm the olive oil. Sear the meatloaf balls, turning frequently, until browned on all sides, about 4 minutes total. Let cool. Wrap each meatloaf ball with two pieces of the cooked bacon and place in the muffin tins. Bake until the meat is fully cooked and the bacon is crispy, 12 to 14 minutes. For the Sweet-Potato Pureé: In a large pot of salted boiling water, cook the potatoes until fork tender, about 10 minutes. Drain and let cool for 10 minutes. Transfer to a blender and add the mascarpone cheese, heavy cream, cayenne pepper, honey, and butter. Season with salt and freshly ground black pepper to taste. Blend until it's a rich thick puree. For the Apple-Cider Jus: In a saucepan over moderate heat, warm the olive oil. Sauté the red jalapeño and apples until softened, about 4 minutes. Add the apple-cider vinegar and simmer until reduced by one third, about 5 minutes. Add the chicken stock and simmer 5 more minutes. Stir in the butter and simmer 5 more minutes. To Plate: Place one meatloaf ball on each of four plates. Drizzle with a few tablespoons of sweet-potato purée and a tablespoon of apple-cider jus.
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