Sour Cream Mashed Potatoes With Roasted Garlic Dijon Mustard And Bacon Recipes

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MUSTARD-ROASTED POTATOES

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7



Mustard-Roasted Potatoes image

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
  • Serve hot sprinkled with chopped parsley and a little extra salt.

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

DIJON MASHED POTATOES

Mashed potatoes with an extra kick from Dijon mustard!

Provided by ANASTASIABMOM

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Dijon Mashed Potatoes image

Steps:

  • Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
  • Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 55 g, Cholesterol 18.3 mg, Fat 5.7 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 3.5 g, Sodium 313.9 mg, Sugar 3.7 g

3 large potatoes, peeled and cubed
¾ cup reduced fat sour cream
½ cup nonfat milk
2 tablespoons Dijon mustard
garlic salt to taste
ground black pepper to taste

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25



Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks image

Steps:

  • For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
  • For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
  • Peel and chop shallot and chop or grate garlic.
  • Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
  • For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
  • Serve chicken alongside mashed potatoes and greens with bacon.

4 medium or 3 large russet potatoes
4 large cloves of garlic
Salt
1/4 cup milk or chicken stock
8 ounces ripe Brie or Camembert
White pepper or finely ground black pepper, to taste
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons EVOO
2 tablespoons butter
1 large or 2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock or bone broth
About 1/3 cup creme fraiche or 1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
About 1/4 cup stemmed fresh tarragon
About 1 tablespoon olive oil
1 large bundle rainbow chard
6 slices meaty bacon
1 leek, trimmed
Salt and pepper
A little freshly grated nutmeg, to taste
1/2 lemon

ROASTED GARLIC MUSTARD

Provided by Food Network Kitchen

Categories     condiment

Time 35m

Number Of Ingredients 0



Roasted Garlic Mustard image

Steps:

  • Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

DIJON ROASTED POTATOES

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7



Dijon Roasted Potatoes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
  • Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5 red potatoes, cut into 1-inch pieces

MASHED POTATOES WITH SOUR CREAM AND GARLIC

Love your mashers full of dairy? So do we! Which is why we can't get enough of these mashed potatoes with sour cream and garlic. Sour cream and milk work together to create the creamiest, fluffiest taters you've ever tasted, and the addition of savory garlic brings another flavor dimension to the table that seriously makes these spuds irresistible. Plus, you'd never guess that this recipe was lightened up from a classic dish. So, looks like you can really have your mashed potatoes and eat them too!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 6



Mashed Potatoes with Sour Cream and Garlic image

Steps:

  • In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
  • Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
  • Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

Nutrition Facts : Calories 150, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

8 medium russet or Yukon gold potatoes (about 3 lb), peeled, cut into quarters
4 large cloves garlic, peeled
1/3 cup fat-free (skim) milk, heated
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup reduced-fat sour cream

SOUR CREAM MASHED POTATOES

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6



Sour Cream Mashed Potatoes image

Steps:

  • Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

SOUR CREAM MASHED POTATOES

Provided by Food Network

Categories     side-dish

Time 40m

Yield 5-8 servings

Number Of Ingredients 10



Sour Cream Mashed Potatoes image

Steps:

  • Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
  • In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
  • In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

2 1/2 pounds baking potatoes, peeled and quartered
1 1/2 tablespoons salt
1 cup sour cream
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper
Cracked Black Pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt

BASIC MUSTARD MASH

Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick

Provided by James Martin

Categories     Side dish

Time 30m

Number Of Ingredients 4



Basic mustard mash image

Steps:

  • Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

1 ½kg potatoes , cut into chunks
100g butter
100ml milk
1 tsp English mustard

JEN'S CREAMY GARLIC MASHED POTATOES

These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.

Provided by jenmannaz

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8



Jen's Creamy Garlic Mashed Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  • Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  • Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
  • Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 45.8 g, Cholesterol 71.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 17.6 g, Sodium 735.5 mg, Sugar 0.2 g

2 whole heads garlic, top third sliced off and discarded
olive oil
1 tablespoon sea salt
5 pounds Yukon Gold potatoes, peeled and cubed
1 cup sour cream
1 (4 ounce) package cream cheese
1 cup butter
salt and ground black pepper to taste

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