Apple Mashed Potatoes Food

APPLE MASHED POTATOES

Steps:

• Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender., Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

MASHED POTATOES AND APPLES

Steps:

• Boil 2 cups water, brown sugar, lemon juice, juiced lemon halves, and apple together in a pot over medium-high heat until apples are tender, 10 to 12 minutes. Discard spent lemon halves; drain and keep apples warm.
• Boil potatoes with 6 cups water in a large pot over medium-high heat until tender, 15 to 20 minutes. Drain.
• Mash potatoes and apples together with a ricer or hand mixer.
• Stir butter, heavy whipping cream, salt, and ground black pepper into mashed potatoes and apples. If desired, keep warm in a 350 degrees F (175 degrees C) oven for up to 20 minutes.

ADAMS' APPLE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Put the potatoes in a large pot and cover by 1-inch with cold water. Bring the water to a boil over high heat, add salt, to taste, and cook until the potatoes are tender, about 20 minutes.
• Meanwhile, create a boat shape out of aluminum foil and add the garlic cloves. Season with salt and pepper, to taste, and drizzle with oil. Seal the foil and roast until the garlic is nicely caramelized, about 30 minutes. Heat the half-and-half in a small saucepan over low heat until hot.
• Drain the potatoes and put them back into the pot. The heat from the pot will continue to dry out the potatoes. Add the half-and-half, butter and roasted garlic and mash. Fold in the apples and season, to taste, with salt and pepper. Transfer to a serving bowl and serve.

APPLE MASHED POTATOES

Steps:

• Cook potatoes until tender in water to cover in covered pot, 10 to 15 minutes.
• Saute apple in oil until it softens.
• In food processor combine cooked, drained potatoes, apple, onion, caraway seeds, butter and pepper, and process until mixture is reasonably smooth.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

APPLE MASHED POTATOES

Steps:

• In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes.
• Drain.
• Meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender.
• Put cooked apples in the saucepan with the drained potatoes.
• With a potato masher, roughly mash the mixture with the remaining butter.
• Then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg.
• Add salt and pepper.
• Serve now.

GIADA'S MASHED POTATOES

Steps:

• In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
• Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

CHICKEN NORMANDE WITH MASHED APPLES AND POTATOES

Steps:

• Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.
• Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

SMASHED SWEET POTATOES WITH APPLES

Steps:

• Preheat oven to 375°.
• Scrub potatoes, then prick several times with a knife or fork.
• Bake 1 hour, or until very soft when pierced with a knife.
• Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
• Remove potatoes from oven.
• Once cooled, scoop out the insides with a spoon.
• Place 1/2 of sweet potato meat into the bowl of an electric mixer.
• Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish.
• Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.
• Melt butter in a large skillet over medium-high heat.
• Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides.
• Place on top of sweet potatoes and bake 30 minutes, until heated through.
• (Note: If refrigerating before baking, cook 45 minutes, or until heated through.).

APPLEBEE'S GARLIC MASHED POTATOES (COPYCAT)

Steps:

• Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
• Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
• Unwrap and let cool until touchable.
• Peel cloves and mash with potatoes when they are ready.
• Wash and rinse potatoes under cold water.
• It is not necessary to peel potatoes, unless you desire.
• In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
• Remove from heat and drain in colander.
• In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
• Keep warm.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

IRISH APPLE MASH

Steps:

• Place potatoes and apples in a large pot; cover with water. Season with coarse salt. Cover, and bring to a boil. Cook until soft, about 20 minutes. Drain. Add butter, sugar, 3/4 teaspoon salt, and nutmeg. Mash.

GRANNY'S APPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat., Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top., Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

SAUSAGE, APPLE, AND ONION MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potatoes in salted water until fork tender.
• Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
• Keep the potatoes warm if they are cooked.
• Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
• Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
• Put the sausage mixture into a pie plate.
• Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
• Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
• Bake for 45 minutes or until the potatoes are starting to brown.
• Let cool for 5-10 minutes before serving.