HERBED BROCCOLI MASHED POTATOES
Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.
HERBED MASHED POTATOES
You can use dried herbs if you choose (unsure of amount - half maybe?). It still tastes great. Also, I like more garlic with mine.
Provided by Kikimony
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potato and garlic in a large saucepan; cover with water and bring to a boil.
- Cook 20 minutes or until very tender; drain.
- Return potato mixture to pan.
- Add milk and remaining ingredients; beat at medium speed of a mixer until smooth.
Nutrition Facts : Calories 221.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 16.4, Sodium 332.2, Carbohydrate 36.5, Fiber 3.3, Sugar 1.5, Protein 4.6
HERBED MASHED POTATOES
Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SALT AND VINEGAR SMASHED POTATOES WITH HERBED YOGURT DIP
Over the years, I've been making crispy smashed potatoes for dinner with the sweetest, most tender potatoes we get at the farmers' market each week. Since my 11-year-old daughter's hands down favorite snack food is salt and vinegar potato chips with French onion dip, I wanted to marry the two foods into an irresistible weeknight side dish. I lightened up the dip by making it with protein-rich Greek yogurt, adding a handful of soft herbs from our garden and boiling the potatoes in vinegar with a hit of crunchy salt at the end to give them that addictive tangy, zippy flavor she loves. They've quickly become a family favorite!
Provided by Catherine McCord
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes, vinegar and 1 tablespoon of the kosher salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and allow to cool slightly, 5 to 10 minutes. (The potatoes can be boiled the day before and refrigerated up to 3 days before smashing and sauteing.)
- Place the potatoes on a cutting board and use the palm of your hand to smash/press down on the potatoes.
- Heat a large skillet over medium-high heat. Add oil to cover the entire surface of the skillet. When the oil is hot, add the potatoes and season with salt. Cook the potatoes until they become golden and the edges turn crispy, 4 to 5 minutes on each side.
- While the potatoes are cooking, whisk together the yogurt, lemon juice, remaining 1 teaspoon kosher salt and the herbs in a small bowl.
- Transfer the potatoes to a large plate, sprinkle with flaky salt and serve with the herbed yogurt dip.
HERBED MASHED POTATOES
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
- Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
- In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
HERBED YOGURT
This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.
Provided by Samin Nosrat
Categories condiments, dips and spreads
Time 15m
Yield About 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 2 grams
MASHED POTATOES WITH HERBS
Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic.For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
- Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
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GREEK YOGURT MASHED POTATOES - NUTRITION TO FIT
From nutritiontofit.com
4.9/5 (33)Total Time 40 minsServings 8Calories 106 per serving
- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender.
- Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary; mash or stir to combine.
- Serve immediately and enjoy! Alternatively you can make up to 24 hours in advance and reheat prior to serving.
GARLIC MASHED POTATOES WITH CHIVES AND GREEK YOGURT
From foodandwine.com
Author Todd Porter And Diane CuTotal Time 30 mins
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
- While the potatoes are boiling, heat a skillet over medium heat. Add the butter, and after it is just melted, stir in the garlic. Stirring frequently, cook the garlic for about 2 minutes, or until soft and light golden. Remove from heat and set aside.
- Drain the potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.
HEALTHIER GREEK YOGURT MASHED POTATOES | GOOD LIFE EATS
From goodlifeeats.com
Cuisine AmericanTotal Time 35 minsCategory Side DishCalories 164 per serving
- Meanwhile, scrub and wash the potatoes and cut them into similar-sized chunks. Mine were about 1/2" x 1".
- Place the potatoes in the water and boil the potatoes until tender, about 15 - 20 minutes. The amount of time will depend on how big your potato pieces are.
- When the potatoes are ready, drain the water, and add the Greek yogurt, 1/2 cup milk, 1/2 teaspoon salt, and green onions to the pot. Using a potato masher or an electric mixer, mash the potatoes to the desired consistency.
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