MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
These are some awesome spuds. Got the recipe from "Epicourious.com." These are so addicting! I could make a meal of this alone!
Provided by yooper
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.
- Drain, return potatoes and garlic to the same pot.
- Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.
- Add chopped prosciutto and 3/4 teaspoon minced rosemary.
- Sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
- Mash well, adding more milk by tablespoonfuls if potatoes are too dry.
- Mix in 3/4 cup parmesan cheese.
- Season with salt and pepper.
- Transfer to a large serving bowl.
- Sprinkle with remaining 1/4 cup parmesan cheese.
- Garnish with additional fresh rosemary, if desired.
MASHED POTATOES WITH FRIED SAGE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.
- Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.
- Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.
SAGE-BUTTER MASHED POTATOES
Steps:
- Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.
ITALIAN MASHED POTATOES
It's a recipe I maded up on the fly for dinner one night to go with steak. It also goes really good with my easy Italian Chicken recipe.
Provided by Slayergenxxx aka Gen
Categories Potato
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- If you happen to use larger potatoes for the double batch, halve the large potatoes because the small ones for the regualr batch can be left whole.
- Place all the potatoes in a deep pot and cover with water.
- Place a lid on the potatoes and bring it to a boil.
- Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes).
- Then drain potatoes and put them back into the hot pot.
- Add the butter, the seasoning package, milk and cheese. It really depends on how creamy and cheesy you like your potatoes when deciding how much you want to add of the milk and cheese.
- Smash the potatoes until they are the desired texture.
- Add the amount of salt and pepper to taste you like and enjoy.
Nutrition Facts : Calories 968.6, Fat 46, SaturatedFat 28.2, Cholesterol 136.6, Sodium 691.6, Carbohydrate 111.7, Fiber 12.6, Sugar 6.3, Protein 30.1
PROSCIUTTO SAGE MASHED POTATOES
Extremely flavorful mashed potatoes. Goes well with rosemary or garlic seasoned roast turkey. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more broth by tablespoonfuls, if desired.)
Provided by tiffin
Categories Potato
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of water to boil, add 1/4 tsp salt. Cook potatoes and garlic until potatoes are very tender, about 15 minutes.
- Drain and mash potatoes and (with a potato ricer); return to same pot.
- Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and sage and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and broth to potatoes and garlic.
- Mix in cheese. Season with salt and pepper.
Nutrition Facts : Calories 337.7, Fat 15.5, SaturatedFat 9.6, Cholesterol 41.5, Sodium 399.7, Carbohydrate 40.8, Fiber 5.1, Sugar 2, Protein 10.2
VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
- Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Ease of preparation: easy
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
YUMMY MASHED POTATO BAKE
This is a great way to use up any left-over mashed potatoes....goes wonderful with any meal....just mix and bake, so easy to prepare.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Grease a 9-in square baking dish.
- In a large bowl, mix mashed potatoes with cream cheese, onion, eggs and flour.
- Beat at medium speed until well blended, then at high speed until light and fluffy.
- Add salt and pepper.
- Spoon into prepared baking dish.
- Top evenly with canned onions.
- Bake uncovered for 30-35 minutes.
- NOTE: if the potatoes don't already have butter mixed in with them, add 3 tbsp melted butter, along with all the other ingredients.
ROASTED SAGE POTATOES
Sage and onions are aromatic, flavorful enhancements to flaky baked potatoes. This classic dish is a favorite in rural France. This is a recipe I found on about.com french recipes and changed just a bit.
Provided by diner524
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.
Nutrition Facts : Calories 137.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 475.6, Carbohydrate 22.6, Fiber 2.4, Sugar 1.8, Protein 2.5
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Cuisine ItalianCategory Hors D'oeuvres
- To make the potatoes:1. In a large sauté pan, heat olive oil until smoking; add prosciutto, cook till crispy, add onions, garlic, sage leaves, turn heat down to medium-low and cook until translucent and soft; set aside.
- 2. Bring 6 quarts of water to a boil in a large pot, add peeled potatoes and cook until easily pierced with a paring knife, approximately 25 minutes.
- 3. Drain potatoes while they are still hot, mash in a bowl with either a whisk or potato masher until fine and dry.
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