SMOKEY, SPICY MASHED YUKON AND SWEET POTATOES
Chipotle chiles lend a smoky kick to these mixed spuds.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For the sweet potatoes: Preheat the oven to 350 degrees F.
- Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes.
- For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
- Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
- With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.
MARBLED MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
- Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
- Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
GRILLED YUKON GOLD AND SWEET POTATO SALAD
Make and share this Grilled Yukon Gold and Sweet Potato Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat barbecue to medium-high. Cook potatoes in boiling salted water until tender, but firm, about 14 minutes. Drain and cool slightly.
- Toss peppers in 1 teaspoons olive oil. Place on grill, close lid and cook until skins have blistered, turning once, about 8 minutes. Place in a bowl, cover with plastic and let cool. Peel and seed peppers. Cut into bite-sized pieces.
- Separately toss onions and potatoes with 1 teaspoons olive oil each. Place onions in a grill basket and cook for 5 minutes. Add potatoes and cook until tender and nicely charred, another 5 minutes; turning as needed.
- Add potatoes and onions to peppers along with remaining oil, mayonnaise, balsamic vinegar, salt, pepper and green onions; toss.
Nutrition Facts : Calories 513.7, Fat 18.9, SaturatedFat 2.7, Cholesterol 3.8, Sodium 356.1, Carbohydrate 82, Fiber 10.5, Sugar 13, Protein 7.5
YUKON GOLD & SWEET POTATOES ANNA
Found this recipe in a Martha Stewart magazine and decided to make it for a holiday dinner. It is a twist on the French Classic and was easy once you slice the potatoes (I use mandolin) and the 2 colors look so nice and the taste is good too. Remember root vegetables take a lot of seasoning so they recommend you don't by stingy with the salt and pepper adding to each layer.
Provided by Bonnie G 2
Categories Yam/Sweet Potato
Time 1h15m
Yield 1 Pan, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
- Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
- Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
- Brush with butter and generously season with salt and pepper.
- Make another layer with sweet potato slices; brush with butter and season.
- Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
- Drizzle any remaining butter on top of potatoes.
- Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
- Transfer to oven and bake 30 minutes.
- Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
- Remove from oven.
- Run a small rubber spatula around edges of potatoes to loosen.
- Carefully invert onto a plate and cut into wedges.
Nutrition Facts : Calories 265.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 57.4, Carbohydrate 38.1, Fiber 4.5, Sugar 4.8, Protein 3.4
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