Potato And Root Vegetables Mash Recipes

Steps:

• Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.

Steps:

• Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
• Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
• Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
• Cover pot and bring to a boil over high heat.
• Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
• Drain vegetables then return them to the pot.
• To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
• Stir them constantly to prevent scorching.
• Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
• Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
• Taste for seasoning and serve hot.

Steps:

• Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
• Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
• In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.).
• When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.

Steps:

• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Steps:

• Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
• Preheat the oven to 350 degrees F.
• Bake the potatoes until soft, about 40 minutes depending on the size.
• Heat the oil in a deep fryer to 375 degrees F.
• Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
• Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

Steps:

• STEP BY STEP: Preparing Root Vegetables
• Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
• Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
• Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
• Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
• Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
• Add potatoes, broth, and 1/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
• Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

Steps:

• Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender.
• Add the inside of the potatoes to the rest of the vegetables.
• Mash the vegetables along with the cream and butter.
• Season the vegetables with salt, and pepper, to taste. Keep warm.