SMASHED POTATOES WITH BOURSIN AND SCALLIONS
Make and share this Smashed Potatoes With Boursin and Scallions recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
- Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.
- Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.
Nutrition Facts : Calories 193.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 38.3, Carbohydrate 32.4, Fiber 3.7, Sugar 2.8, Protein 4
CRISPY SMASHED POTATOES WITH SRIRACHA MAYO, PANCETTA AND SCALLIONS
These creamy and crispy baby potatoes topped with spicy mayo, punchy scallions and pancetta might become your go-to side dish. They're great at room temperature, making them excellent for cookouts, picnics and potlucks.
Provided by Elena Besser
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
- While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
- Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
- Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
- Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!
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.
MASHED POTATOES WITH SCALLIONS
Steps:
- Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
- Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
- Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 5 grams, TransFat 0 grams
MASHED POTATOES WITH SCALLIONS
Provided by Moira Hodgson
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
- Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
SMASHED POTATOES
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Provided by amanda81
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g
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