Anchovy Mashed Potatoes Food

ANCHOVY MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces.
• In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
• In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
• Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

MASHED POTATOES WITH ANCHOVIES

Steps:

• Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
• While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
• Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.

POTATO, PARMESAN, AND ANCHOVY FOCACCIA

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy. In a large bowl combine 4 cups of the flour, the mashed potatoes, and the table salt until the mixture resembles coarse meal, add it with 2 tablespoons of the oil to the yeast mixture, and combine the dough well. With the dough hook knead the dough, scraping down the dough hook occasionally and incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 2 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe.
• In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons oil and let the mixture stand, covered. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. Cut the red potatoes into paper-thin slices with a mandoline or handheld slicer, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with the Parmesan, the coarse salt, and pepper to taste. Bake the focaccia in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

ROASTED BABY POTATOES WITH ANCHOVY BUTTER

Steps:

• Preheat oven to 400ºF (200ºC).
• Wash potatoes, but do not peel. Combine oil and garlic and toss with potatoes. Season well with salt and pepper.
• Place potatoes in metal baking dish. sprinkle with rosemary. Roast, tossing occasionally, for 35 minutes or until tender.
• While potatoes are roasting, make butter.
• It is important to use unsalted butter as anchovies are quite salty.
• Cream butter, anchovies, garlic and parsley together in a mini chopper or by hand.
• Season with salt and pepper to taste.
• Place potatoes in serving dish and toss with butter. Serve warm.

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY

Steps:

• Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
• When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
• Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.