CREAMED SPINACH TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
- One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
- Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
- Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.
BACON, SPINACH AND CREAM POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
- To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
- Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.
CREAMY POTATOES AND SPINACH
A different potato dish to serve when all the others have made an appearance too often. It's a great side dish to use for chicken or meat. Really nice served at room temperature as well.
Provided by An_Net
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato in boiling water 8 minutes or just until tender; drain.
- Heat oil in a large nonstick skillet over medium heat. Add ginger, red pepper, turmeric, and garlic; sauté for 30 seconds.
- Add potato; sauté for 2 minutes. Remove from heat; stir in spinach and remaining ingredients.
Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.5, Sodium 172.2, Carbohydrate 18.1, Fiber 1.6, Sugar 2.5, Protein 3
CREAMED MASHED POTATOES WITH SPINACH
Categories Milk/Cream Potato Side Spinach Fall Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
- While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
- Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
- Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.
ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH
Enjoy roast chicken with new potatoes and cheesy creamed spinach for a hearty dinner the whole family will love. Serve with carrots and any veg you like
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
- Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
- Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
- Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
- Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
- Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.
Nutrition Facts : Calories 612 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
CREAMY SPINACH POTATOES
A Company's Coming recipe that is totally delicious! Got this out of the CC Potato Book. This recipe is SO easy and SO good!
Provided by crashingagain03
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
- Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
- Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
- Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.
Nutrition Facts : Calories 210.6, Fat 7.5, SaturatedFat 2.8, Cholesterol 12.1, Sodium 332.7, Carbohydrate 29.7, Fiber 4.1, Sugar 1.3, Protein 7.7
CREAMY NEW POTATOES AND SPINACH
Want to increase spinach consumption at your house? Try serving it mixed with quartered new potatoes in a creamy, cheesy sauce. (And then add bacon.)
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in large saucepan 15 min. or until tender.
- Meanwhile, microwave Neufchatel, milk and shallots in microwaveable bowl on HIGH 2 to 3 min. or until Neufchatel is melted and mixture is hot, stirring after each minute.
- Drain potatoes. Place spinach leaves in saucepan. Add potatoes, cream cheese sauce and shredded cheese; mix lightly. Transfer to shallow serving bowl; top with bacon. Serve immediately.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
NEW POTATOES WITH SPINACH & CAPERS
Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, capers and greens offers a fresh and simple take
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.
- Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.
- Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.
Nutrition Facts : Calories 175 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CREAMY SPINACH & POTATO SOUP
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
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