Mashed Potatoes With Vegetables Food
MASHED POTATOES AND ROOT VEGETABLES
Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 5 cs.
Number Of Ingredients 10
Steps:
- Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
- Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
- Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
- Cover pot and bring to a boil over high heat.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
- Drain vegetables then return them to the pot.
- To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
- Stir them constantly to prevent scorching.
- Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
- Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
- Taste for seasoning and serve hot.
Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8
GARDEN MASHED POTATOES
This is a great way to dress up mashed potatoes. This color dish has lots of veggies and is full of flavor. It will be a delectable compliment to many meals.-Brenda Budler, Chadron, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.
Nutrition Facts : Calories 211 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 275mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
JAMIE OLIVER'S MASHED ROOT VEGETABLES
From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
- Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
- Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
- Drain in a colander.
- Place the vegetables back in the pan and mash with a potato masher.
- You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
- Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
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