Pesto Asiago Smashed Potatoes Food

ASIAGO-PESTO MASHED POTATOES

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

GARLIC ASIAGO MASHED POTATOES

Steps:

• Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
• Mash potatoes using a potato masher or ricer.
• Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
• Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
• Serve hot.

ASIAGO-PESTO MASHED POTATOES

Steps:

• In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese.
• Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

PESTO ASIAGO SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees and bring a large pot of water to a boil.
• Carefully place potatoes into the water. (2-3 red potatoes per person depending on the size)
• Boil for 12-15 minutes or until fork tender.
• Drizzle 1 tbsp olive oil on cookie sheet and spread to coat sheet.
• Season the sheet with salt and pepper.
• Place potatoes on sheet and "smash" with fork, spatula or large spoon.
• Place a small dollop of pesto on top of the potatoes and brush to coat the top.
• Season with salt and pepper.
• Bake for 18 minutes.
• Top with cheese and bake 2-3 more minutes and plate.

SMASHED PESTO POTATOES

Steps:

• Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

JOHNNY CARINO'S ASIAGO SMASHED POTATOES

Steps:

• First Step - Prepare a batch of roasted rosemary potatoes:.
• Work area and utensils must be clean and sanitary.
• Thoroughly wash potatoes under water.
• Cut potatoes into 1-2 inch sized wedges.
• Toss all ingredients in a mixing bowl and place potatoes evenly on sheet trays.
• Roast in an oven at 350 Degrees F for 30 minutes or until potatoes are tender and have a golden brown color. Make sure to stir the potatoes halfway through the cooking process.
• Remove from the oven and set aside.
• Second Step - 'Smash' and add sauce to the potatoes (this part of the recipe is for one side portion):.
• Place 1 cup of the the roasted potatoes into a zip-loc bag.
• Smash all of the potatoes in the bag with the heel of your hand to break up all the bigger lumps.
• To a heated saute pan, add potatoes and cream.
• Make sure that potatoes are fully heated.
• Fold in asiago cheese. (thickens quickly at this point). Place Asiago Smashed Potatoes on appropriate service piece, serve and enjoy.

PESTO SMASHED POTATOES

Steps:

• Cut larger potatoes in half and leave small potatoes whole.
• Cover potatoes with water and bring water to a boil.
• Add salt and cook until potatoes are tender 10 to 12 minutes.
• Drain potatoes and return them to hot pot.
• Add broth or stock and smash the potatoes up.
• Add pesto and smash to desired consistency.
• Serve while hot.