LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT
Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course, side dish
Time 35m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
- Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
- Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
- Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
- Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams
MINT MASHED POTATOES
All it takes is one bunch of mint to liven up humdrum mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 6
Steps:
- Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
- Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.
NEW POTATOES WITH MINT
Provided by Food Network
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
- Drain and serve immediately in a hot serving dish.
MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until it is hot.
- Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
MINTY ROASTED POTATO
Steps:
- 1. Preheat oven to 350°F.
- 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
- 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.
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