BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
GRAINY MUSTARD MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
SWEET POTATOES WITH MUSTARD SAUCE
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs - rosemary, tarragon, sage - can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)
Provided by Melissa Clark
Categories easy, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
- Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET POTATO MASH
Swap regular mash for a sweet potato version, full of vitamin C and fibre. It's great as a topping for shepherd's pie or fish pie, or as a veggie side dish
Provided by Lulu Grimes
Categories Side dish
Time 12m
Number Of Ingredients 2
Steps:
- Boil the potatoes in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and leave to steam dry for a couple of minutes.
- Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season well. Serve with the extra butter and more seasoning on top.
Nutrition Facts : Calories 317 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SPICED MASHED SWEET POTATOES
I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat., Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.
Nutrition Facts : Calories 208 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
MAPLE MUSTARD PORK ON A BED OF MASHED SWEET POTATOES
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry the pork, and cut into about 3 pieces.
- Mix together the mustard, lemon juice and maple syrup, and add pork, turning to coat.
- Heat a nonstick pan large enough to hold the pork until it is medium hot. Spray with nonstick spray, and saute the pork on all sides until it is brown.
- Peel the pears, and cut into small thin slices. Add to pork, and stir well to coat, cooking a few minutes until the pears soften.
- Spoon the remaining pork marinade over the pork, and cook another minute. Serve pork with pears over the mashed cider sweet potatoes.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 147 milligrams, Sugar 24 grams, TransFat 0 grams
MASHED SWEET POTATOES
Simple mashed sweet potatoes flavored with maple syrup and butter.
Provided by RAINSPIRIT
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
- With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 50.9 g, Cholesterol 43.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 160.1 mg, Sugar 32.3 g
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5/5 (1)Category Side DishesCuisine AmericanTotal Time 30 mins
- Peel the sweet potatoes and cut them into 1-inch cubes. Place in a saucepan, sprinkle with 1/2 teaspoon salt and cover with cold water. Bring to a boil and cook until tender when pierced with a knife, 12 to 15 minutes. Drain and return to the pan.
- Place the pan back on the heat and allow the water to evaporate, 1/2 to 1 minute. Transfer to a mixing bowl and add the butter, cream and mustard. Stir to combine and once the butter melts, mash all the ingredients together with a potato masher. Stir in the lemon juice, season to taste with salt and pepper and add more lemon juice and/or mustard if desired. Serve immediately.
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