MANCHEGO MASHED POTATOES
a la Rachael Ray-- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well.
Provided by Sandi From CA
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole.
- Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
- Uncover, salt the water and cook until tender, 12 to 15 minutes.
- Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Nutrition Facts : Calories 458, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.9, Sodium 131.4, Carbohydrate 74.3, Fiber 7.7, Sugar 4.5, Protein 10.2
MANCHEGO POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
SERRANO HAM AND MANCHEGO CROQUETAS
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 2 dozen croquettas
Number Of Ingredients 17
Steps:
- In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
- To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
- Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
MANCHEGO POTATOES
Make and share this Manchego Potatoes recipe from Food.com.
Provided by Manami
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Halve large potatoes, small ones can be left whole.
- Place potatoes in a deep pot.
- Place lid on potatoes and bring them to a boil.
- Uncover, salt the water and cook until tender, 12-15 minutes.
- Drain potatoes and add back to the pot.
- Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
- Season with salt and pepper, to taste; garnish with parsley or snipped chives.
Nutrition Facts : Calories 240.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 18.5, Sodium 25.6, Carbohydrate 40.7, Fiber 5, Sugar 1.8, Protein 5.4
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