Mashed Potatoes With Vegetables Recipes

Steps:

• 1. Put potatoes, sweet potatoes, and broth in a large pot. Bring to a boil for about 15 minutes.
• 2. Add the carrots, onion, and garlic to the pot and cook until all of the vegetables are tender, about 20 more minutes.
• 3. Drain the vegetables, reserving the broth. Add the dill, sour cream, cilantro, butter, salt and pepper. Use an electric mixer to mix and mash up these vegetables and condiments.
• 4. Add the corn, green beans, and chopped cilantro and fold into the potato mixture. Taste and adjust the seasonings if needed. Serve and enjoy.
• 5. You can use the cooking liquid to make a tasty gravy to use with the meal. This turned out good enough that everyone went back for seconds and all was eaten.

Steps:

• Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
• Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
• Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
• Cover pot and bring to a boil over high heat.
• Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
• Drain vegetables then return them to the pot.
• To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
• Stir them constantly to prevent scorching.
• Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
• Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
• Taste for seasoning and serve hot.

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.