Mashed Potato Medley Food

MASH MEDLEY

Steps:

• Put the potatoes, rutabaga and turnips into a large pot with 3 quarts water. Bring to a boil over high heat, reduce to a simmer and cook until tender, about 20 minutes. Strain and return to the pot. Add the milk, butter, chicken base, granulated garlic, rosemary, pepper, sage and fresh garlic and mash with a potato masher until chunky and fully mixed. Adjust the seasoning if necessary.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F.
• Oil 2 large baking sheets.
• Whisk first 6 ingredients in large bowl to blend.
• Add potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
• Garnish with herb sprigs.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine all ingredients and toss well to coat potatoes.
• Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.