Mashed Potatoes With Bitter Greens And Sweet Onions Recipes

Steps:

• Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
• Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

Steps:

• Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
• Cook over low heat until any water from potatoes evaporates.
• Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
• Mash hot potatoes in pot; set aside.
• Butter large serving bowl.
• Bring milk to simmer in medium saucepan.
• Add chopped green onion and simmer 5 minutes.
• Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
• Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
• Pour remaining butter into well and serve.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
• Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
• Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

Steps:

• Combine ham hock and 4 cups cold water in large saucepan; bring to boil. Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes. Transfer hock to plate; cool. Remove meat from bone; chop meat.
• If necessary, boil ham broth until reduced to 3 cups. Add kale stems. Cover and simmer over medium heat 10 minutes. Add kale leaves. Cover and simmer 5 minutes. Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes. Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer. Season with salt and pepper.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain potatoes, reserving 1/4 cup cooking liquid. Return potatoes and reserved 1/4 cup cooking liquid to pot. Add butter and 3/4 cup whole milk. Mash potatoes until almost smooth, adding more milk if dry. Season potatoes to taste with salt and pepper.
• Spoon potatoes into large bowl. Make well in center of potatoes; spoon greens into well. Sprinkle with chopped ham and green onions and serve.

Steps:

• Cut all potatoes into 1 1/2-inch pieces. Set steamer rack in pot. Add enough water to pot to reach depth of 1 inch; bring to boil. Place potatoes on rack. Cover pot and steam potatoes until tender, about 30 minutes. Remove potatoes and steamer rack from pot. Discard water in pot. Return potatoes to pot. Add half and half, green onions, and butter. Mash until almost smooth. Season to taste with salt and pepper and serve.

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
• In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
• Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.