Parsley Mashed Potatoes Food

PARSLEY MASHED POTATOES

Steps:

• Place the potatoes in a pot and cover with cold water. Bring to a boil, and continue to boil until tender when pierced with a fork. Drain and, once cool enough to handle, peel. The skins will rub off.
• Mash the potato with a masher to desired smoothness. Stir in the Parsley Gremolata. Taste for seasoning, then serve warm. If you are immunosuppressed, reheat the potatoes with the gremolata for a few minutes.

PARSLEY MASHED POTATOES

Steps:

• Cook parsley leaves in medium saucepan of boiling salted water 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.
• Combine 1 1/2 cups milk and onions in medium saucepan. Bring to boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.
• Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with skin until smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Stir over medium heat until heated through, adding more milk if necessary.)

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

PARSLEY SMASHED NEW POTATOES

Steps:

• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
• Prepare potatoes:
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
• If desired, serve potatoes drizzled with some of remaining oil.

PARSLEY SMASHED POTATOES

Steps:

• Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:.
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
• Prepare potatoes:.
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
• If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
• Note:.
• Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
• Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

GARLIC & PARSLEY MASHED POTATOES

Steps:

• In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
• Return potatoes to saucepan; mash. Stir in remaining ingredients.
• More great recipes and their nutritional information can be found at Becel.ca.

MOM'S PARSLEY POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
• Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
• Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

PARSLEYED POTATOES

Steps:

• Steam the potatoes until tender, about 20 minutes. Place in a bowl, and toss with the olive oil, parsley, salt and pepper.