SWEET POTATO AND YUKON MASH WITH PARMESAN AND SUN-DRIED TOMATOES
Roasted sweet potatoes and sun-dried tomatoes join forces with Parmesan mashed potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the roasted sweet potatoes: Preheat the oven to 350 degrees F.
- Put the sweet potato cubes on a baking sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender, about 45 minutes.
- For the mashed potatoes: 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) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Parmesan, sun-dried tomatoes and 2 teaspoons salt; season with pepper.
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
ROASTED GARLIC MASHED POTATOES WITH BASIL AND SUN-DRIED TOMATOES
Make and share this Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes recipe from Food.com.
Provided by TishT
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in lightly salted water until they are tender.
- When cooked, drain the potatoes and transfer to a mixing bowl.
- Add the tomatoes, drained, the butter, basil and garlic.
- Beat to mix together.
- Add 4 Tbs of the half and half, the salt and pepper.
- Add the additional half and half if the potatoes seem dry.
- Serve immediately.
Nutrition Facts : Calories 218.3, Fat 9, SaturatedFat 5.6, Cholesterol 24, Sodium 281.9, Carbohydrate 32.2, Fiber 3, Sugar 1.8, Protein 3.5
ROAST TOMATO MASHED POTATOES
Steps:
- In a food processor puree the oven-dried tomatoes to a nearly smooth consistency. Add the tomato puree to the warm mashed potatoes and over low heat, stir with a wooden spoon until the tomatoes are completely incorporated and the mixture is piping hot. Serve.
- Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife -- there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm. Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low fame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
- Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.
SUN-DRIED TOMATO MASHED POTATOES
Provided by Joan C. Laura
Categories Dairy Potato Tomato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Gourmet New York Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
- While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.
MASHED POTATOES W/OLIVE OIL & SUN-DRIED TOMATOES
Try this tasty way to "dressup" ordinary mashed potatoes & add flavour zip to what you see as a plain meal. It was suggested as a side-dish by the National Pork Producers Council & I esp like it w/skillet browned smoked pork chops. Enjoy!
Provided by twissis
Categories Potato
Time 15m
Yield 4 5 oz servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil 1 pound of potatoes (peeled & halved) till cooked through. Drain & allow to dry for 10 minute
- Combine 2 oz olive oil, 2 oz unsalted butter & 2 oz whipping cream in sml sacuepan & warm over med heat.
- Mash potatoes, add warmed liquid to them & mix well w/a wire whisk. Add salt & pepper to taste & cream cheese as desired.
- Add 2 oz oil-packed sun-dried tomatoes, mixing just well enough to evenly distribute, & serve immediately.
- NOTE: To "dress" b4 serving, any of these ingredients or a combo all work well as options -- bacon, chives or a dusting of Parmesan cheese w/paprika.
Nutrition Facts : Calories 393.4, Fat 33, SaturatedFat 12.8, Cholesterol 49.9, Sodium 51.8, Carbohydrate 23.5, Fiber 3.3, Sugar 0.9, Protein 3.4
SUN-DRIED-TOMATO ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
- Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.
BRAISED BEEF WITH SUN-DRIED TOMATOES
Make and share this Braised Beef With Sun-Dried Tomatoes recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef in olive oil.
- Add onion and cook 7 minutes.
- Add garlic and cook 1 minute.
- Add flour, cook 2 minutes.
- Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
- Simmer uncovered for 30 minutes.
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
BACON MASHED POTATOES, BLUE CHEESE, AND SUN DRIED TOMATOES #5FIX
5-Ingredient Fix Contest Entry. This is a classic combination from ocean beach california. the acidity in the sundried tomatoes pairs woderfully with the rich creamy blue cheese while the salt of the bacon adds depth to this wonderfull side dish.
Provided by chefjburke
Categories Mashed Potatoes
Time 15m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook 4 strips of sliced bacon on a sheet pan in the oven, or use a plate with a paper towel and cook in the microwave until crispy.
- Cook your simply mashed potatoes as directed on the bag.
- as soon as the potatoes are hot and ready add the sundried tomato, blue cheese , chopped bacon. serve hot with your favorite roasted meat and vegetables.
Nutrition Facts : Calories 55.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 7.8, Sodium 217.2, Carbohydrate 2.7, Fiber 0.6, Sugar 1.7, Protein 2.5
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