Mashed Potatoes with Mascarpone Cheese Recipe. Mascarpone mashed potatoes — Not only it’s a delicious alternative to regular mashed potato recipes, but it’s a very much-appreciated way to serve your potato side dish. Best known for its presence in Tiramisù, the delicate flavor and texture of mascarpone bring a brand new creaminess to your usual mashed potatoes. Not too rich, but just rich enough, this side dish recipe is perfect for any special occasion. 1 1/2 lbs (650g) of potatoes1 sweet potato1/2 lb (250g) mascarpone2 tablespoons (20g) grated Gruyere or any other Swiss cheese1 tablespoon grated parmesan1 bay leafSalt and pepper Directions 1.
Tip: Salt and pepper generously because mascarpone and potatoes are very bland! (Image : Riri Cuisine) YUMMY Garlic Sweet Potato Fries. In my first vegetable share box, I correctly identified some SWEET POTATOES! Lydia and Asa have been eating sweet potatoes since they were babies. That was also the first time I began to eat sweet potatoes. I never liked them growing up–maybe because I’d only had the the marshmallow casserole version or the overcooked baked-potato version. Apparently I’d never had them in their God-given form: SWEET POTATO FRIES. Sweet potato fries are practically our favorite food. We make them regularly–sometimes just quartered and drizzled with olive oil, sometimes diced (for little fingers) and mixed with onions and peppers. Her directions were honestly a little too foodie for me, so here’s my normal-person-not-so-good-in-the-kitchen version: Ingredients: Sweet Potatoes 3 T Cornstarch {I’ve made these twice, once with cornstarch & once with flour.
Instructions: 1. 2. 2. 3. 4. 5. 6. If you make and eat these and do NOT say, “Oooh, Amanda!” (PS–that money guarantee was just hyperbole.) Like this post? Crash Hot Potatoes. Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like.
Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it! Parmesan Scalloped Potato Stacks. Shhh. Be still my beating heart.
What? I said shhh. The photo explains it all. These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Parmesan Scalloped Potato Stacks makes 1250 minutes cooking time 2 garlic cloves1 shallot2 cups half and half *1 cup + 1/2 cup Parmesan, freshly grated1/2 tsp sea salt1/4 tsp fresh ground black pepper1 Tbs fresh thyme leaves3 to 4 small to medium baking potatoes *Update: It has been brought to my attention that “half and half” is only an American grocery store item.
**Note: These are a bit on the messy side. Preheat oven to 400°F. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Love. love. love. Parmesan Scalloped Potato Stacks Ingredients 1. Notes.
Four-Cheese Scalloped Potatoes Recipe : Food Network Kitchens. Directions Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl. Heat the skillet over medium-high heat. Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired.
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Photograph courtesy Anna Williams. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic. I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different! My absolute favourite way to enjoy them is roasted.
A little roasting goes a long way, especially when it comes to brussels sprouts. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic Email, text, or print this recipe Yield: Serves 4-5 as a side Ingredients: (0.80kg/1.75lb) fingerling potatoes(0.34kg/0.75lb) brussels sprouts3 garlic cloves, minced2 tbsp fresh minced rosemary1 tbsp + 1 tsp extra virgin olive oil1/2 tbsp Sucanat (optional)3/4 tsp fine grain sea saltFreshly ground black pepper1/4 tsp red pepper flakes (optional) 1. 2. 3. 4. Crock Pot Sweet Potato Casserole + a giveaway. Nikki's Sweet Potatoes Recipe. Before we get into the double-baked, coconut and macadamia nut-crusted sweet potato recipe my friend Nikki shared with me, I wanted to mention that I've posted my favorite vegetarian Thanksgiving recipes as well as my favorite vegan Thanksgiving recipes last week.
This recipe is going on both lists, but I can't take credit for it. Nikki sent it to me - the same Nikki who took my site by storm when I posted her Healthy Cookie recipe over the summer. The same Nikki I've been friends with since she showed up in my sixth grade class, fresh from L.A., wearing a Swatch watch and white Reebok hi-tops. Both things I'd never seen before. I think she hit the nail on the head when she told me she paired it with lots of garlicky, sauteed greens.
If you'd like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Serves about 6. Mashed Potato Recipe, Perfect Mashed Potatoes, How To Make Mashed Potatoes, Mashed Potato Recipes. Mashed potatoes are as simple to make, but still there is a real art in getting them perfect. Not too airy or too heavy, with just enough butter, salt, pepper, and cream.
Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold produce the best mashed potatoes. The final result depends on the quality of the potatoes used. The below technique will produce the perfect mashed potatoes. This easy-to-make mashed potato recipe is perfect for Thanksgiving and Christmas. Find out about Potato Hints, Tips, and Information, Sweet Potato Tips or History of Potatoes or more great Potato Recipes. For a great holiday mashed potato recipe, check out Make-Ahead Mashed Potatoes. Perfect Mashed Potato Recipe: Recipe Type: Potatoes Menu: Thanksgiving Turkey Dinner Menu Yields: 4 servings Prep time: 20 min Cook time: 20 min Ingredients: * Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. ** Buttermilk may be substituted.
Preparation: Potato Artichoke and Goat Cheese Gratin. I think I need to buy a goat. And some chickens. Although I grew up on a farm, and at the time I found very little of our remote, sequestered-from-civilization-and-my-friends, life very appealing, I now want a little bit of that back. Not all of it. I want to live in the city, a big, huge, full of energy, and excitement, city but with a goat and a couple chickens. I hope that can someday be possible. Maybe I’ll move from food blogging to creating lofts in downtown LA with rooftop chicken/goat farms. Until then, I have to settle for putting goat cheese in everything. I did just find out about Redwood Hill. I hope they will let me visit, feed me cheese and let me pet their goats. Potato Artichoke and Goat Cheese Gratin Ingredients Instructions Preheat oven to 400. Copyright DomesticFits.com. Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes. These baked sweet potatoes are stuffed with feta, olives and sun-dried tomatoes and brimming with the tastes of the Mediterranean.
I know Thanksgiving and the holidays are just around the corner but I have to confess, the thought of sweet potato casserole at the dinner table makes me cringe a little. Found most often cloaked under a layer of sticky sugary marshmallows, the poor things become hopelessly lost, just too sweet for their own good and cloyingly so. Instead, what if we contrasted the naturally sweet root vegetable with some bright and savory flavors? I think it’s time to give sweet potatoes a makeover, don’t you? Let’s free them of their sugary sweet shackles and give them a new look. You all know by now that I like a simple recipe, one that puts fresh, flavorful ingredients at the forefront whenever possible and this one is no different.
These orange-skinned beauties are also brimming with a host of Vitamin C, potassium and beta-carotene. (This recipe was featured on Dr. Notes. Rissole Potatoes Fresco. Delicious, Creamy Mashed Potatoes. Sigh. Mashed potatoes. They’re as much a part of Thanksgiving dinner as pecan pie and Uncle Festus. But mashed potatoes are labor-intensive, and on Thanksgiving Day, that’s not necessarily an asset.
The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you’re ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they’re wonderfully delicious is simply the icing on the cake. So let’s go make ‘em! With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes.
Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. No need to freak and spaz and wig out here—just cut them so they’re generally the same size. Now, bring a pot of water to a healthy simmer… And go ahead and throw ‘em in. Now, bring to a boil and cook for a good thirty minutes—possibly more. What did I just say?