Shiitake Squash Mashed Potatoes Food

SIMPLE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
• Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

CLASSIC MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add all but 1 tablespoon butter; mash with a potato masher until smooth. Add 1/2 teaspoon salt, then gradually mash in the milk until creamy. Transfer to a serving dish; top with the remaining 1 tablespoon butter and chopped parsley.

SQUASH-SHIITAKE STUFFING

Steps:

• In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.
• Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.
• Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.
• Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

MASHED POTATOES

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately.

SEAWEED MASHED POTATOES

Steps:

• In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer. Adjust the heat to maintain a low simmer and cook for 20 minutes. Remove the pan from the heat and add the bonito flakes. Cover the pot and let stand for 10 minutes.
• Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve. Add the potatoes, place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes.
• Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat.
• Drain the potatoes, discarding the liquid. Pass the potatoes through a potato ricer into a small saucepan. Add the cream and whisk well to incorporate. Place over low heat and stir until the mixture is smooth. Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt. At this point, transfer the potatoes to the desired serving vessel. This can be served family-style in a large serving bowl, or as a side dish in individual bowls. Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes. Using a grater, grate a little of the bonito over the top. Serve right away.
• Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds. Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes. Drain the seaweed, return it to the blender, add the butter and process until fully blended. Divide the butter in half and transfer each half to a large sheet of plastic wrap. Roll the butter up in the plastic wrap pieces, forming two thick logs. Refrigerate one half and freeze the other. It will keep for up to 2 weeks.

SQUASH-SPIKED MASHED POTATOES

Steps:

• In a large pot, cover potatoes, squash, and herbs with water. Season generously with salt. Bring to a boil, then reduce heat and simmer until tender, about 8 minutes. Reserve 1/2 cup cooking liquid, then drain and discard herbs.
• Return vegetables to pot and mash with butter until smooth. Add cooking liquid to adjust consistency. Adjust seasoning and top with nutmeg.

SKILLET SQUASH AND POTATOES

Steps:

• In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.