SMASHED POTATO STEW
Enjoy this creamy stew made using potatoes, onions and Cheddar cheese - a hearty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Beat 1/2 cup of the milk and the flour with wire whisk until smooth; set aside. Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring occasionally, until tender. Increase heat to high; stir in remaining 3 cups milk.
- Stir in potatoes, salt, black pepper and red pepper. Heat to boiling; reduce heat. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
- Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened; remove from heat. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
GROUND BEEF STEW OVER GARLIC MASHED POTATOES
The gang's all here, so make dinner special with ground beef simmered in a delicious sauce and then topped with everyone's favorite-garlic mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 1 g
SMASHED POTATOES FOR PERUVIAN FISH STEW
These delicious smashed potatoes (recipe courtesy of editorial assistant Camila de Onis) are a perfect side dish to her Peruvian Fish Stew.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan, and cover with water; bring to a boil over high heat. Reduce heat to a simmer, and cook until tender, 20 to 25 minutes.
- Drain potatoes and return to saucepan. Using the back of a large spoon, smash potatoes; stir in olive oil and salt. Transfer to a serving bowl, and sprinkle with parsley and chives; serve immediately.
BEEF STEW OVER MASHED POTATOES
The gang's all here, so make dinner special with ground beef simmered in a delicious sauce and then topped with everyone's favorite--garlic mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, in 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat; add milk. Stir in potatoes (dry) and parsley. Let stand about 30 seconds or until liquid is absorbed.
- Fluff potatoes with fork. Serve stew over potatoes.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Fiber 2 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg
BEEF STEW WITH GHOULISH MASHED POTATOES
Kids of all ages will be delighted with the seasonal twist on this hearty beef stew, which also features mushrooms and parsnips. Rich mashed potato "ghosts" are piped onto each bowlful. The cook will love the convenient slow cooker preparation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender., About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth., Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened., Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
Nutrition Facts :
SMASHED POTATOES
This recipe is for smashed, not mashed, potatoes. Multicolored potatoes are flattened, seasoned, and roasted until crisp. Top with sour cream and chives when serving.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
- Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
- Serve with sour cream and chives, if desired.
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CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
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4.8/5 (138)Calories 281 per servingCategory Side Dish
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
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- Preheat the oven to 400° F, adjust a rack to the center, and add the potatoes in an even layer to a sheet pan. Drizzle them with the 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Move the pan around to be sure all of the potatoes are evenly coated.
- Once it's preheated, place the sheet pan in the oven and roast the potatoes until they’re tender when pierced with a fork, about 40 minutes. Jiggle the pan to move the potatoes around about halfway through the cooking time. The skins should be wrinkled and slightly golden when they're done.
- While the potatoes are still hot on the sheet pan, gently press them down to "smash" them. You can use a smooth-bottomed meat mallet, the bottom of a small sauté pan -- or, my new favorite kitchen gadget, the Smood.
- While the potatoes are in the oven, coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions to the pan and cook, stirring often, until they're soft and a bit golden, about 8 minutes. This is size I like to slice the onions for this recipe:
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