GARLIC & PARSLEY MASHED POTATOES
Looking to round out your meal? Potatoes are a great addition to any dish. From new potatoes to sweet potatoes and everything in between, the ultimate comfort food is a staple for any meal.
Provided by Mary Jenny
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
- Return potatoes to saucepan; mash. Stir in remaining ingredients.
- More great recipes and their nutritional information can be found at Becel.ca.
MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
- Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
- When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
- In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.
PARSLEY SMASHED NEW POTATOES
Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings, scant 1 cup each
Number Of Ingredients 7
Steps:
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Nutrition Facts : Calories 159, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 12 milligrams, Sodium 321 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 4 grams
PARSLEY MASHED POTATOES
Categories Milk/Cream Onion Potato Side Quick & Easy Parsley Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook parsley leaves in medium saucepan of boiling salted water 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.
- Combine 1 1/2 cups milk and onions in medium saucepan. Bring to boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.
- Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with skin until smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Stir over medium heat until heated through, adding more milk if necessary.)
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES
These creamy Idaho® gold potatoes are a special treat during the holidays and beyond! With just 7 ingredients, these whip right up!
Provided by Idaho Potatoes
Categories Mashed Potatoes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Slice all potatoes in half, place in a large pan, and cover with cool water.
- Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
- Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
- Mash by hand or with a hand mixer.
- Add salt to taste and enjoy!
Nutrition Facts : Calories 784.7 calories, Carbohydrate 73.6 g, Cholesterol 155 mg, Fat 49.2 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 30.6 g, Sodium 945.9 mg
PARSLEY SMASHED POTATOES
I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! -Katie Hagy, Blacksburg, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 190mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CHIVE AND PARSLEY MASHED POTATOES
Categories Milk/Cream Potato Side Thanksgiving Quick & Easy Fall Chive Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make oil:
- Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
- Prepare potatoes:
- Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
- While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
- Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
- If desired, serve potatoes drizzled with some of remaining oil.
CHIVE AND PARSLEY MASHED POTATOES
These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.
Provided by Sharon123
Categories Potato
Time 55m
Yield 8-10
Number Of Ingredients 9
Steps:
- Make oil:.
- Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
- Prepare potatoes:.
- Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
- While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
- Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
- If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
- Note:.
- Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
- Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.
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PARSLEY MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
3/5 (1)Servings 6
- Cook parsley leaves in medium saucepan of boiling salted water 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.
- Combine 1 1/2 cups milk and onions in medium saucepan. Bring to boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.
- Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with skin until smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Stir over medium heat until heated through, adding more milk if necessary.
SMOOTH AND CREAMY GARLIC PARSLEY MASHED POTATOES
From foodal.com
Cuisine SidesTotal Time 25 minsCategory VegetablesCalories 718 per serving
- Scrub the potatoes well, removing any bad spots or eyes that you see. If any are larger than the others, cut in half to make sure they cook evenly.
- Add potatoes to a large pot and cover with water and a pinch of salt. Place on the stove over high heat and bring to a boil. Reduce heat to a strong simmer and cook until fork tender, about 10-12 minutes.
- Drain, then mash well in the same pot. Or, puree mixture in the pot with an immersion blender to make it even smoother.
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