Mashed Potatoes With Cucumber Food

MASHED POTATOES WITH CUCUMBER

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. , Drain well; mash with butter and 2 tablespoons of milk. Stir in cucumber, onion, salt and pepper. In a small bowl, stir vinegar and sugar into the remaining milk. Stir into potato mixture. Serve immediately.

MASHED POTATOES

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
• In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
• Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
• To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

CREAMY CUCUMBERS OVERS MASHED POTATOES

Steps:

• 1. Peel and (thinly slice) each cucumber into a colander. And between each layer of cucumber, peeled and sliced, sprinkle with a bit of salt over each. (I normally set my colander inside a larger bowl, to allow the liquid from the cucumbers, to drain into the larger bowl.)
• 2. Let cucumbers sit in the colander for 1-3 hours. Then transfer the cucumbers into another bowl. (Discard the remaining liquid that has drained into the larger bowl.)
• 3. Now add the cream and vinegar to the cucumbers, and gently stir the cucumbers.
• 4. Add the salt and pepper, and once again, gently stir the cucumbers.
• 5. Cover the cucumbers, and place the bowl in the refrigerator for at least 2 hours.
• 6. Serve the creamy cucumbers over the 'hot' mashed potatoes. (For each serving: Just place desired amount of mashed potatoes onto your plate, and top with desired amount of the creamy cucumbers.)
• 7. Note: Before I top my potatoes with the cucumbers and cream, I first top my taters with a bit of butter, and let it melt into the potatoes just a bit. I just enjoy mine served this way!

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Steps:

• In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
• Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
• Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
• Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
• To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

MASHED POTATOES WITH HORSERADISH

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

MASHED POTATOES

Steps:

• Peel and quarter potatoes.
• Cook covered in a small amount of boiling salted water for 25 minutes.
• Drain.
• Beat with an electric mixer on low speed.
• Add margarine.
• Salt and pepper or nutmeg to taste.
• Beat in enough milk to make potatoes light and fluffy.