MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
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.
MASHED POTATOES WITH GREENS
Categories Milk/Cream Onion Potato Side Thanksgiving Ham Kale Fall Mustard Greens Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
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.
GREEN MASHED POTATOES
These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish. The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat. Use the best olive oil you have. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Mark Bittman
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
- Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
- Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 3 grams
MEXICAN MASHED POTATOES WITH GREEN CHILES
Make and share this Mexican Mashed Potatoes With Green Chiles recipe from Food.com.
Provided by Charmie777
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender. Drain.
- Transfer potatoes to a bowl and mash.
- Mix in remaining ingredients.
- Season to taste with salt.
- If needed, add in a little more milk.
- Feel free to adjust the cheese and cilantro level to your liking!
Nutrition Facts : Calories 204.6, Fat 10.6, SaturatedFat 6.7, Cholesterol 30.4, Sodium 394.6, Carbohydrate 21.6, Fiber 2.7, Sugar 1.4, Protein 6.6
POTATO AND COLLARD GREEN HASH
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn't like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Provided by Martha Rose Shulman
Categories dinner, one pot
Time 2h
Yield Serves four to six
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
- Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
- While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
- Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 1 gram
GOLDEN MASHED POTATOES WITH GREEN ONIONS
Yukon gold potatoes are buttery enough, but when you mash them with more butter and lots of milk, they are a creamy sweet heaven! The green onions add flavor and color to this perfect side dish. Great by themselves or topped with your favorite gravy.
Provided by pixi
Categories Mashed Potatoes
Time 45m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 32.5 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 70.5 mg, Sugar 1.3 g
MASHED TURNIPS AND POTATOES WITH TURNIP GREENS
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams
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