MASHED POTATOES WITH GREEN CHILE QUESO SAUCE
Steps:
- Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
- Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
- Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
- Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.
CURRY MASHED POTATOES
If you like curry, you've got to try this. It's perfect with a simple roast chicken, beef or pork. It's hot and spicy, tart and tangy, creamy and comforting, as only mashed potatoes can be!
Provided by Grace Lynn
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
- Add a big pinch of salt, cover, and bring to a boil over high heat.
- Boil until tender when pierced with a fork, 15 to 20 minutes.
- Drain and return to the hot pan.
- Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
- Add the onion and saute until softened, about 5 minutes.
- Add the ginger and garlic and cook for 3 minutes.
- Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
- Stir in the curry powder and cook for 3 minutes.
- Stir in 2 tablespoons water and remove from the heat.
- Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
- Beat with a small electric mixer or mash with a potato masher until fluffy.
- Serve hot.
CURRY MASHED POTATOES
Basic mashed potato recipe with a rich curry flavor.
Provided by Chef Mo
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
- Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
- Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 37.3 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 613.4 mg, Sugar 3.9 g
GREEN CURRY MASHED POTATOES RECIPE
Provided by JimMac
Number Of Ingredients 4
Steps:
- Make mashed potatoes with coconut milk and green curry instead of onions and milk. Or you can use both. And Garlic! Lots! Make a coconut milk and green curry gravy (heat up coconut milk and curry to taste which means a lot of curry and also garlic and black pepper) Pour gravy on top of potatoes. Serve with lightly fried chicken with same gravy poured on top.
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