AMAZING WHIPPED POTATOES
These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.
Provided by AmyBoul
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 6
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 and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g
CREAMED PEAS AND NEW POTATOES
Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.
Provided by Berta Rowland
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
- In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
- Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g
PEA WHIPPED POTATOES
Cook's Note: I like to use English peas here, but you can use any fresh or quality frozen pea and still get delicious results.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If using fresh peas, shuck the peas.
- Put the potatoes in a large saucepan with well-salted cold water to cover them by 3 inches. Cover and bring to a boil over high heat. Cook until tender, about 10 minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for 2 or 3 minutes, then remove with a sieve. Cool on a sheet tray.
- The potatoes are done when you can easily insert a knife through the potato. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer or food mill or mash with a potato masher.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the 1 1/2 cups of the cream, season, to taste, with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. (In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.)
- In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper.
- Fold the pea puree into the mashed potatoes and adjust seasoning as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan. Serve hot.
MASHED POTATOES AND SAUTEED ONIONS WITH PEAS
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
- Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
- Mince garlic, and add to onion.
- A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 13 grams
MASHED POTATOES AND PEAS
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
- Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
- While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
SMASHED POTATOES AND PEAS
Categories Milk/Cream Garlic Potato Vegetable Side Quick & Easy Pea Thyme Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
- Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
- Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.
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