DOUBLE POTATO MASH
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Loosely wrap the sweet potatoes individually in aluminium foil and cook in the oven for 1 1/2 hours or until cooked through. Leave to cool in their foil parcels.
- Meanwhile, peel and chop the white potatoes and cook them in salted water until tender; then drain and mash.
- Open the sweet potato parcels carefully over the mashed white potatoes to catch all the juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away with your fingers and scoop out the flesh into the mash.
- Add the oil and mace and beat the potatoes together very well with a wooden spoon adding salt and pepper, to taste. Serve immediately.
TWO-POTATOES ANNA
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Peel the sweet potatoes and slice into 1/8-inch-thick rounds (use a mandoline if you have one). Peel half of the russet potatoes and slice into 1/8-inch-thick rounds. (Do not rinse-you'll need the starch for the dish to set.)
- Coat the bottom of a 10-inch nonstick ovenproof skillet with 4 tablespoons melted butter. Starting in the center of the skillet, arrange a layer of russet potato slices in concentric circles, slightly overlapping them. Sprinkle with a pinch of salt and some of the rosemary leaves.
- Set the skillet over medium heat. Working quickly, add the remaining sliced russets in 2 more layers, then the sliced sweet potatoes in 2 layers, sprinkling lightly with more salt and rosemary between layers. (Check to make sure the bottom is browning evenly; adjust the heat as needed.) Drizzle with 4 tablespoons melted butter. Peel and thinly slice the remaining russet potatoes and add them to the skillet in 2 or 3 more layers, lightly seasoning each layer with salt and rosemary. Drizzle with the remaining 4 tablespoons melted butter.
- When the potatoes are golden brown on the bottom, transfer the skillet to the oven and bake until the potatoes soften slightly, about 30 minutes. Remove from the oven; center the bottom of a 9-inch cake pan on the surface of the potatoes and press firmly a few times to help the layers stick together. Remove the cake pan and return the skillet to the oven; bake until the potatoes are tender and the top is golden brown, about 20 more minutes.
- Let the potatoes cool 5 minutes in the skillet, then run a small knife around the edge to loosen. Set an inverted serving plate on top of the skillet and carefully flip the potatoes onto the plate. Season with salt and pepper.
TURNIP AND POTATO MASH
Serve this peppery replacement for mashed potatoes alongside seared steak.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g
LUXURIOUS MASHED POTATOES FOR TWO
After making mashed potatoes for years, I had an idea of what we liked. One night, it all came together! This recipe is not overly rich but delicious!
Provided by Christine Gallegos
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
- Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 51.1 g, Cholesterol 97 mg, Fat 30.9 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 17.7 g, Sodium 509.1 mg, Sugar 0.1 g
TWO POTATO MASH
Make and share this Two Potato Mash recipe from Food.com.
Provided by CountryMama
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths.
- In a large saucepan, cover regular potatoes with cold water. Bring to a boil and cook 5 minutes.
- Add sweet potatoes and cook another 15 minutes or until fork tender.
- Drain potatoes, and return to low heat for 3 minutes to dry, shaking occasionally.
- Mash potatoes until smooth. Continue mashing while gradually adding milk.
- Stir in remaining ingredients.
Nutrition Facts : Calories 435.4, Fat 17.9, SaturatedFat 11.2, Cholesterol 50.9, Sodium 850.9, Carbohydrate 55, Fiber 6.7, Sugar 4.7, Protein 15.3
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
TWO-POTATO SWIRLS
Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 7-8 servings.
Number Of Ingredients 7
Steps:
- Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender., Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. , Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter., Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side. , Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned.
Nutrition Facts :
1 POTATO 2 POTATO
We created this recipe for when the family is divided on how they want potatoes with their meal. Fried, mashed, and twice baked all in one! It looks great for company too.
Provided by 2Bleu
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spray a quiche dish with nonstick cooking spray.
- Mix mashed potatoes, sour cream, cheddar cheese, and garlic in a bowl.
- Season with salt and pepper; stir to blend.
- Spread mashed potato mixture evenly into the quiche dish.
- Arrange the frozen potato wedges (or crinkle cuts) in a spoke wheel fashion on top of the mashed potatoes. For curly fries, make a random pattern, breaking in half any large fries.
- Sprinkle with bacon bits, green onion and parmesan cheese.
- Bake for 25-30 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 173.9, Fat 10.4, SaturatedFat 5.7, Cholesterol 26.9, Sodium 371.9, Carbohydrate 15.4, Fiber 1.3, Sugar 2.3, Protein 5
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