SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS
Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it's also a probiotic, which is important for gut health.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
- Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
- Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.
Nutrition Facts : Calories 220 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
POTATOES IN THICK YOGURT GRAVY
we usually have drumsticks and potatoes in this gravy...but this tastes better...preparation time includes the time taken to boil the potatoes (approx.)
Provided by Nisha
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- add enough water to the potatoes and boil them until soft.
- let it cool do not drain the excess water.
- in a wok heat oil and add the cumin seed .
- when it splutters add the curry leaves and the chopped tomatoes.
- When the tomatoes are done add the green chili paste, coriander powder and the red chili powder.
- Fry for a minute.
- Add in the sugar, peanut powder and gram flour. Stir and gently beat in the curd.
- Add salt and the potatoes with the water. Boil until the gravy is thick.
- Sprinkle chopped coriander leaves.
- Serve with thin chapattis.
Nutrition Facts : Calories 257.4, Fat 9.5, SaturatedFat 1.8, Cholesterol 3.8, Sodium 121.9, Carbohydrate 37, Fiber 4.8, Sugar 4.4, Protein 7.8
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3.8/5 (8)Total Time 25 minsCuisine Indian, North IndianCalories 119 per serving
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- First, preheat oven to 375ºF and grease a 9×13-inch casserole dish with nonstick cooking spray. Set aside.
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- Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
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