CELERIAC & GARLIC MASHED POTATOES
My family can't get enough of this comforting fall favorite, especially at Thanksgiving. I love the addition of the celeriac. Its mild celery flavor pairs well with the garlic and potato. -Lynelle Martinson, Plover, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, celery root and garlic in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly., Mash vegetables with butter, milk, salt and pepper. Stir in chives.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED GARLIC SMASHED POTATOES
Another great recipe from Rachel Ray! I make these with Garlic Ribeye Steaks and my husband cannot get enough! And these are so easy. Enjoy!
Provided by quick meal
Categories Potato
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut top off from the garlic bulb to expose the several garlic cloves inside.
- Drizzle with EVOO and sprinkle with salt and pepper.
- Wrap bulb in foil.
- Place in 425 degree oven for 30 minutes.
- Bring water to a boil.
- Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
- Drain potatoes.
- Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
- Squeeze garlic from the bulb into the pot.
- Salt and pepper to taste.
- Add potatoes to pot and smash.
- Stir and enjoy.
Nutrition Facts : Calories 394.3, Fat 16.9, SaturatedFat 10.4, Cholesterol 59.4, Sodium 47.7, Carbohydrate 55.6, Fiber 6.8, Sugar 2.5, Protein 7.3
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F and adjust a rack in the center.
- Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
- Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
- Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
- Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
- Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
- Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
- Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!
Nutrition Facts : ServingSize 1 baby potato, Calories 39.4 kcal, Carbohydrate 5.3 g, Protein 0.6 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Fiber 0.7 g, Sugar 0.3 g, UnsaturatedFat 1.3 g
GARLIC SMASHED POTATOES
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly. Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Serve immediately.
SMASHED POTATOES, CELERY ROOT AND ROASTED GARLIC
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
- Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 561 milligrams, Sugar 3 grams
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
SMASHED POTATOES
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Provided by amanda81
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g
CELERY MASHED POTATOES
After having celery mashed potatoes in a restaurant, I had to figure out how to make them at home. :) These are wonderfully flavorful!
Provided by Julesong
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
- Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
- Whir the simmered mixture in a a blender or food processor until well pureed.
- While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
- Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
- Season to taste with salt and pepper.
- Makes about 6 servings.
- Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.
Nutrition Facts : Calories 174.8, Fat 6.5, SaturatedFat 4, Cholesterol 17.6, Sodium 130.2, Carbohydrate 26.7, Fiber 3.1, Sugar 2.9, Protein 3.8
CELERY ROOT MASHED POTATOES
Provided by Buffalo Mountain Lodge
Categories Milk/Cream Potato Side Quick & Easy Root Vegetable Fall Boil Bon Appétit Canada
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.
MASHED POTATOES WITH CELERY ROOT
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
Provided by Roxygirl in Colorado
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8
SMASHED POTATOES WITH ROASTED-GARLIC GRAVY
Provided by Maggie Ruggiero
Categories Garlic Potato Side Roast Christmas Thanksgiving Vegetarian Dinner Christmas Eve Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Roast garlic and make stock:
- Preheat oven to 400°F.
- Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
- While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
- Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
- Boil potatoes:
- Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
- Make Gravy while potatoes cook:
- Mash roasted garlic to a purée.
- Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
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CELERY ROOT ROASTED GARLIC MASHED POTATOES - JAMIE …
From jamiegeller.com
Servings 6Estimated Reading Time 2 minsCategory Starches, Side DishTotal Time 35 mins
- Slice ¼ inch off the top of a head of garlic, exposing the tops of the cloves inside. Drizzle cut garlic with 1 tablespoon evoo, and wrap in foil. Roast in a 375°F oven for 40 to 50 minutes, or until the cloves are soft and lightly browned. Set aside to cool.
- Place potatoes and celery root in a large pot. Cover with cold water, until it reaches 2 inches over the vegetables. Set to boil over medium high heat. Once water comes to a boil, cook for 20 minutes, or until vegetables are very soft but not breaking apart.
- Drain vegetables, and return them back to the pot. Place over low heat to gently dry out vegetables in the warm pot for 3 to 5 minutes.
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