Mashed Potatoes And Squash With Gruyère Food

MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees.
• Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
• Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
• Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.

GRUYERE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes., Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

POTATO AND SQUASH MASH

Steps:

• In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
• Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
• In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.

BUTTERNUT SQUASH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Toss the squash and whole garlic cloves with the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 25 minutes or until tender with some browned spots. Remove the skin from the roasted garlic cloves.
• Meanwhile, add the potatoes to a pot and cover with cold water. Bring to a boil and then turn down to a simmer. Cook for 18-22 minutes until potatoes are fork tender. Drain the potatoes, shaking out the excess water.
• For a super creamy mash: Add the butternut squash and roasted garlic to a food processor or blender and blend until smooth and creamy. Mash the potatoes, broth, and butter using a hand masher or rice mill. Add extra broth if needed. Then stir in the pureed butternut squash.
• For a more rustic mash: Use a hand mash to mash together the butternut squash, potatoes, garlic, broth, and butter to reach your desired texture.

GRUYERE MASHED POTATOES

Steps:

• Wash the potatoes and cut into 1" cubes. (You can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture, so yummy)
• Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
• Cooking on medium heat, boil potatoes for 20-30 minutes or until the potato is soft but not mushy. You'll know it has cooked long enough when you stick a fork in the potato and the potato doesn't stay on the fork when you lift it.
• Drain the water off the potatoes. Add the potatoes to the pot again and add the remaining ingredients.
• Mash potatoes with a hand masher or an electric mixer ( if you plan to use an electric mixer, don't overmix the potatoes or they will have a gluey texture-use a low speed and only until the potatoes are mashed enough) You can add a pat of butter and chopped parsley for garnish. Enjoy!

MASHED POTATO SQUASH

Steps:

• Preheat oven to 350°F.
• Line baking sheet with parchment paper.

MASHED POTATO AND CAULIFLOWER GRATIN

Steps:

• Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
• While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
• Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
• Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
• Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
• Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
• Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
• Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

PERFECT CHEESY BUTTERNUT SQUASH GRATIN

Steps:

• Add butter and olive oil to a large skillet and heat them over medium heat. Add sliced onion and sauté for 10 minutes, stirring occasionally, until golden.
• Meanwhile, in a medium sized saucepan, combine heavy cream and chicken stock and add sage leaves too. Place saucepan on medium heat and heat the mixture for 5 minutes. Don't allow to start boiling! Remove from heat and set aside to cool for 5 minutes, then remove sage leaves. Season with salt and pepper
• Preheat oven to 350F/180C. In a baking dish, layer butternut slices, add sautéed onions, 1/2 of Gruyere cheese and 1/2 of Parmesan cheese and the infused cream and stock mixture. Sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 30 minutes.
• Uncover the dish, increase the heat to 400F/ 200C and cook for a further 20 minutes until golden. Remove from oven and allow to cool a bit before serving.

CHEESY CHARD MASHED POTATOES

Steps:

• Add 1/2 pound grated gruyere to Classic Mash; top with roasted tomatoes and cooked Swiss chard.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Roasted Tomato Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning.
• Swiss Chard Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash.
• See all 50 easy mashed potato recipes

BUTTERNUT SQUASH MASHED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Toss squash with olive oil and sprinkle with salt and pepper.
• Spread on a baking sheet lined with aluminum foil.
• Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
• Stir squash cubes occasionally to avoid browning on sides.
• When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
• Combine potatoes with squash in a bowl.
• Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
• Add salt and pepper to taste and mash with a hand masher.

MASHED POTATOES AU GRATIN

Steps:

• Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
• Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
• While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
• Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
• Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
• Bake until the cheese is golden and bubbly, about 30 minutes.

MASHED POTATOES AND SQUASH WITH GRUYèRE

Steps:

• Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.
• Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.