EDAMAME HASH
This hash gets lots of flavor from the bacon and lots of Vitamins A and C from the edamame.
Provided by Martha Stewart
Categories Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.
- Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 319 g, Fat 15 g, Fiber 8 g, Protein 22 g, SaturatedFat 4 g
YUKON GOLD & SWEET POTATO MASH
Classic mashed potatoes get a nutrient boost with the addition of sweet potatoes. This healthy mashed potato recipe can easily be doubled, just be sure to cook the potatoes in a Dutch oven rather than a large saucepan.
Provided by EatingWell Test Kitchen
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
- Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 4.2 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 319.6 mg, Sugar 5.7 g
YUKON GOLD AND EDAMAME MASH
Edamame is the Japanese word for soybean. Soybeans are somewhat mild in flavor, a cross between a pea and a fava bean. We're lucky enough to sometimes find them fresh during the summer months, at the farmer's market or a specialty store, but they are widely available frozen, both in the pod and shelled. Adults and children alike love edamame as a snack. Once the soybeans are cooked or reheated, drain them well, and season with coarse salt or sea salt. Squeeze the seeds directly from the pods into your mouth. Think highbrow boiled peanuts. Edamame may be eaten as a snack or a vegetable, and used in soups or stir-fries. I also like to mash them with potatoes, as in this recipe.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- In a saucepan, add the potatoes and enough cold water to cover, and bring to a boil over medium-high heat. Season with salt, decrease the heat to medium-low, and simmer until tender, about 20 minutes. Add the edamame and cook until tender, about 5 minutes. Drain well in a colander.
- Meanwhile, heat the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then cover and keep warm.
- Return the drained vegetables to their saucepan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1 to 2 minutes.
- Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher. Add the warm milk mixture and the chives, stirring vigorously until well combined. Taste and adjust for seasoning with salt and pepper. Serve immediately.
GARLIC YUKON GOLD MASHED POTATOES
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
- While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
YUKON GOLD GARLIC MASH
Reheat potatoes for 1 to 2 minutes.
Provided by Sheila Lukins
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Bring a pot of water to a boil.
- 2. Wash potatoes and halve. Add to boiling water and cook until very tender, about 25 minutes. Drain, return to the pot and shake over low heat for 10 seconds to dry out. When cool, remove and discard the skins.
- 3. Mash potatoes in a bowl. Warm the milk with the butter and grated garlic in a small saucepan over low heat. Mix into the potatoes until smooth. Season with salt and pepper and stir in the chives. Serve immediately.
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