Search results for: mashed potatoes

Manchego and Smoked Paprika Mashed Potatoes

4 pounds Yukon gold potatoes, peeled and cut into small squares
Salt
3 garlic cloves
4 tablespoons butter
¾ to 1 cup half and half
2 cups shredded Manchego cheese, grated
1 teaspoon smoked paprika
Pepper
½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

Manchego Smoked Paprika Mashed Potatoes

4 pounds Yukon gold potatoes, peeled and cut into small squares
Salt
3 garlic cloves
4 tablespoons butter
¾ to 1 cup half and half
2 cups shredded Manchego cheese, grated
1 teaspoon smoked paprika
Pepper
½ cup green onion, chopped
½ cup cilantro, chopped

Roasted Garlic and Cilantro Mashed Potatoes

This was a big hit! I added delicious roasted garlic, cilantro and green onions. I blended the aromatics with half and half and milk. I then added this delicious green sauce to the cooked potatoes. To make it even yummier, I added some grated cheese inside and on top. Everyone loved it!

1 large head of garlic, top trimmed, wrapped in aluminum foil, drizzled with olive oil

Roast the garlic in a 400 degrees F oven for 30 to 40 minutes. Let it cool and squeeze the soft garlic out and keep aside.

1 cup cilantro, chopped
4 to 5 green onions, chopped
¾ cup half and half
¼ cup extra virgin olive oil
1 cup milk
2 teaspoons salt
Soft roasted garlic

Place the cilantro, green onions, half and half, olive oil, milk, salt and garlic in a blender. Blend till smooth.

Preheat oven to 350 degrees F.

3 pounds baby yellow potatoes, peeled and cut in half
1 cup plus ½ cup shredded pepper cheese

Cover with water and bring to a boil. Simmer till soft. Drain and put through a food mill or potato ricer. Transfer the mashed potatoes back to the saucepan. Add the cilantro sauce and mix well. Add one cup shredded cheese and mix well. Transfer to a serving bowl and top with ½ cup cheese. Bake in oven covered for 30 minutes, take the aluminum foil off and bake for another 15 minutes or till the top is golden brown. Serve hot.

Roasted and Mashed Butternut Squash and Potatoes with Cheddar Cheese

Roasted and Mashed Butternut squash This is one of the sides I came up for Thanksgiving or Christmas dinner. I was in Trader Joes, as usual, and came across already peeled and cut up butternut squash. I am quite lazy and usually never pick up a whole one- so when I saw a package of organic cut up squash- I was thrilled.

I usually always make some kind of mashed potatoes for Thanksgiving. There is also some kind of sweet potato or butternut squash dish. I wanted to combine the potato and butternut squash and come up with one dish.

Usually for a mashed dish, potatoes are boiled and then mashed. I decided to roast pieces of butternut squash, potatoes and garlic with some olive oil, salt and pepper instead.

Once the vegetables were soft, I ran them through a food mill and added grated cheese, half and half and fresh sage. I baked the dish once more with some grated cheese on top. It was simply delicious! Roasting the vegetables instead of boiling them gave the dish a more intense flavor. It was creamy and the sharp cheddar cheese and sage made it taste like a fabulous holiday side.

I was thrilled with this concoction- please try it for Thanksgiving or Christmas.

1 pound cut up butternut squash (Trader Joes has it already cut and peeled)
3 medium Yukon gold potatoes, peeled and cut up same size as the squash- about 2 inch pieces
4 garlic cloves, whole with skin
2 tablespoons extra virgin olive oil
Salt
Pepper

Preheat oven to 400 degrees F.

In a lined cookie sheet, add the squash, potatoes and garlic cloves. Drizzle the olive oil, salt and pepper. Roast in the oven for about 30 minutes or till the pieces are tender. Take out and let cool. Run the roasted mixture through a food mill or a potato ricer.
At this point the mixture can be refrigerated up to 2 days.

1 cup extra sharp cheddar cheese, grated and divided
½ cup half and half
Salt
2 tablespoons fresh sage

Preheat oven to 350 degrees F.
4 generous servings. Recipe can be doubles.

In a serving bowl, add the butternut squash and potato mixture. Add ½ cup cheese, half and half, salt and sage. Mix well and check for seasonings. Sprinkle remaining of the half cup cheese on top and bake for 30 minutes.

Roasted Mashed Butternut Squash and Potatoes with Cheddar Cheese

Roast Pork Tenderloin with Savory Applesauce served with Roast Potatoes and Garlicky Broccolini

Roast PorkTenderloin with Applesauce I made this dinner a few days ago. When I made the applesauce– pork came to mind. So, I went to Trader Joes and purchased myself a pork tenderloin to serve with the sauce.

I cooked the sauce with some shallots and garlic to make it a bit savory. I marinated the pork with a mixture of garlic, rosemary, thyme and salt. It gave it a delicious flavor that complemented the applesauce really well.

I wasn’t sure what to serve with the pork- but then while I was at the store, I saw broccolini. I have used this vegetable before, so I decided to give it a try. It was delicious with the pork and the potatoes.

I had potatoes at home and decided to try a side dish I saw a few years ago- it’s a Jacques Pepin’s recipe. I made it for Christmas couple of years ago and they were delicious. The potatoes are cooked in chicken broth and butter with some herbs. As the potatoes get soft, smash them a bit with the back of a ladle or a small bowl. As the smashed potatoes cook and brown up, they get crispy on the outside. They are out of this world.

These potatoes will be fabulous for Thanksgiving. Easy and really delicious. I will be posting the broccolini recipe soon as well- it will be ideal for a holiday dinner!

Please go through the blog and choose ‘Holiday Ideas’ to get lots of other ideas for your holiday family dinners. Enjoy the festive time with your loved ones, eating some fabulous dishes! It’s a great time of year!

1½ to 2 pounds pork tenderloin, excess fat removed
2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
3 tablespoons extra virgin olive oil
2 teaspoons salt
Pepper

Preheat oven to 400 degrees. Have a digital thermometer ready.

Add the garlic, thyme, rosemary, olive oil, salt and pepper to a mortar and pestle. Pound and mix well and add it to the pork tenderloin covering all sides. Keep aside for about an hour.

Place the tenderloin on a lined cookie sheet and put it in the oven. Roast till the internal temperature is about 145 to 150 degrees. Take out and cover to rest for 20 minutes before serving.

Applesauce with Shallots and Garlic

1 cup homemade applesauce
2 teaspoons olive oil
1 medium shallot, sliced thin
1 garlic clove, sliced thin
1 teaspoon salt
Pepper

In a medium frying pan, heat the olive oil and add the shallots and garlic. Saute on medium heat for 3-4 minutes. Add the applesauce, salt and pepper. Saute till everything is heated through. Serve on top of the pork.

Roasted Potatoes

4 medium yellow skinned potatoes, peeled and cut in half
1 cup chicken or beef broth
1 tablespoon olive oil
Salt
Pepper

In a large non-stick frying pan add the chicken or beef broth. Add the potatoes cut side down. Bring to a boil and lower the heat to simmer and cover. Cook the potatoes till almost done- about 15-20 minutes. Take the lid off and increase the heat to evaporate the broth. Once most of the broth is gone, take a small bowl and squish the potatoes down with the back part of the bowl. Brown the squished potatoes till both sides are golden brown. Add salt and pepper and serve.

Roasted Potatoes with Cipollini Onions

roast-potatoes-and-cipollini-onions Potatoes are my favorite food group! Whenever I make a roast, a steak, a sandwich or a burger- I think of roasted potatoes! I do like mashed potatoes but somehow they never come to mind – so I end up making them only during Thanksgiving. I am always thinking of new ways to prepare roasted potatoes in the oven or on the stove. I have a very nice memory of my Mom making French fries at home. She used to cook them twice to make them extra crispy. I haven’t fried potatoes at home in a long time- roasting them in the oven is a healthier way to eat them- but I do think of those fried ones all the time!
I saw the most pleasurable food show last weekend- the Jamie Oliver show! I absolutely love him- and the way he cooks in his rustic kitchen with fresh ingredients from his garden, is great to watch. He roasted onions and potatoes with lots of balsamic vinegar and herbs. I tried to replicate the recipe but used Cipollini onions- they are smaller and flatter than other onions. The flesh is a slight yellowish color and the skins are thin and papery. These are sweeter onions, having more residual sugar than the ‘regular’ yellow and white onions. The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. I happened to see them at Whole Foods but you can absolutely substitute any onion for this dish. Adding balsamic vinegar adds great color and a sweet caramel flavor to the potatoes and onions. This was a great side dish with the roast chicken and can be used with a variety of main entrees.

4-5 medium red potatoes, peeled
4-5 cipollini onions, peeled and cut into halves
3 garlic cloves, minced
1 tablespoon rosemary, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Cook the onions for 5 minutes in a pan with water. Take them out, dry them and cut them into quarters. Add the potatoes, onions, garlic, rosemary, salt, pepper, olive oil and balsamic vinegar to a lined cookie sheet. Roast on 350 degrees until potatoes and onions are golden brown, about 30 minutes.

Cilantro Chicken Shepherds Pie with Brussels Sprouts

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

2 tablespoons butter
2 cups shredded Brussels sprouts
2 cups of leftover cilantro chicken, shredded with gravy
2 tablespoons all purpose flour
1 cup chicken broth
Salt
4 to 5 medium yellow potatoes, peeled and 2 inch pieces
½ cup half and half
1 tablespoon butter
1 egg yolk
Salt
Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.