mashed

All posts tagged mashed

Roasted-Garlic Mashed Potatoes

Published January 9, 2014 by jenmatteson

Final day of ‘mashed potato’ week, and these were my personal favorite.  I love the smell of roasted garlic, not to mention the taste.  When you’re roasting a head of garlic in the oven, your nose will know exactly when its done; you’ll get a strong aroma of garlic, but not raw pungent garlic; sweet, savory, roasted garlic.  Trust me, it’s good.

Roasted Garlic Mashed Potatoes

I didn’t use the Ninja on these potatoes, but a good ol’ fashion potato masher.  I love getting a mix of mash and potato chunks in each bite, add in the roasted garlic with a dash of hot sauce, and I’m in heaven.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Source: Adapted from Food and Wine
Servings: 12

Ingredients:

5 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 stick unsalted butter, cut into tablespoons
1 cup heavy cream
2 tbsp. mashed roasted garlic
2 tsp hot sauce
salt and white pepper
1 tbsp. chopped flat-leaf parsley

Directions:

1. In a large pot, cover the potatoes with water and bring to a boil.  Simmer over moderate heat until tender, about 20 minutes.  Drain potatoes and return to the pot.  Cook over low heat, gently tossing until the potatoes are dry.

2. Add the butter, cream and roasted garlic to the potatoes and mash over low heat until creamy and heated through.  Add the hot sauce and season to taste with salt and white pepper.  Transfer to serving bowl and garnish with parsley.

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Mashed Potatoes with Bacon and Mustard

Published January 8, 2014 by jenmatteson

Day 3 of mashed potato week, and I did the unthinkable.  What makes everything better?  That’s right!  Bacon.  Did the title of the post give it away?  It’s okay, I wanted you to get it right anyway.

Bacon and Mustard Mashed Potatoes

Of all the mashed potatoes I’m sharing this week, these are my second favorite.  My favorite is tomorrow’s post, so come back to see what it is!  I’ll admit, the mustard part sounded a little unusual, but it really just add a deep richness to the flavor, without actually tasting like mustard.  The bacon really cuts through the acidity of the mustard and vinegar, balancing out the overall flavor.  These would be a fantastic addition to any backyard barbeque, and a no-brainer side for anything smoked.

Bacon and Mustard Mashed Potatoes

Mashed Potatoes with Bacon and Mustard

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1/2 lb thick-cut bacon, finely diced
1 medium red onion, finely chopped
1/4 apple cider vinegar
2 tbsp whole grain mustard
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
1/4 cup parsley, finely chopped

Directions:

1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In a large skillet, cook bacon over high heat until crisp, about 8 minutes.  Transfer bacon to paper towel to drain.  Pour off all but 2 tbsp of fat in the skillet.  Return pan to heat and add onion.  Cook over moderate heat until just starting to brown, 6-8 minutes.  Add vinegar and mustard and cook, stirring continuously until most of the liquid has been absorbed, about 2 minutes.

3. In the same saucepan the potatoes cooked in, melt butter in milk over moderate heat.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise, bacon, onion mixture and parsley.  Season with salt and pepper to taste.

Mashed Potatoes with Jalapeno and Cheddar

Published January 7, 2014 by jenmatteson

Day 2 of mashed potato week!  Yesterday I shared a basic rich and creamy mashed potato recipe with a surprise ingredient – mayonnaise.  These jalapeno and cheddar mashed are very similar, just adding more flavor.

Mashed Potatoes with Jalapeno and Cheddar

The first time I made the rich and creamy mashed potatoes for my family’s Christmas dinner, I was at my parent’s house.  I brought a lot of ingredients and some equipment I knew they didn’t have.  On my list of the things to bring (in my mind) was my potato ricer.  Guess what I forgot?  My potato ricer.  Not that I don’t like a chunky mashed potato, but the very name of the recipe indicates that it wasn’t chunky.  I planned to just use their hand mixer, when I spotted their Ninja.  If you’ve never used one before, they are fantastic.  Not as pricey as a Vitamix, but it works wonders!  I fell in love with my parents’, and then Momma Marsha gifted me one last year.  It’s the best!  Anyway, I used their Ninja to blend the potatoes, and they turned out fantastic!

When I made the jalapeno and cheddar version of mashed potatoes, I used my Ninja again.  It’s so much easier than the potato ricer – my arm always gets tired when you’re doing large batches 😦  As you know, I’m not a cheese fanatic, so I didn’t try these, but they sound fantastic with the jalapeno and cheddar combination.  Of course, I had to use my official taste tester, the hubs, and he said they were good.  That’s as best of a description I can really give, because that’s all he said, but I’m guessing he really liked them as he’s taken them two days in a row for lunch.

Mashed Potatoes with Jalapeno and Cheddar

Mashed Potatoes with Jalapeno and Cheddar

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1 stick unsalted butter
1 1/4 cup milk
1/2 lb shredded sharp white cheddar cheese
1 cup low-fat mayonnaise
1 large seeded jalapeno, minced
salt and pepper to taste

Directions:

1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In the same saucepan, melt butter in milk over moderate heat.  Stir in white cheddar until melted.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise and jalapeno and season with salt and pepper to taste.

Meatless Monday: Rich and Creamy Mashed Potatoes

Published January 6, 2014 by jenmatteson

This week is mashed potato week!  Not officially, just here on Becoming Pigzilla.  I really wanted to get these recipes out before the holidays, but we were really ‘potatoed-out’ after all the whipped sweet potatoes I shared before Thanksgiving.  But don’t worry, you don’t need to be celebrating a holiday, or even entertaining company to make any of these mashed potatoes.  They are each a little different and would be a fun addition to you weekday menu.

Rich and Creamy Mashed Potatoes

A few months ago, I was having a conversation with my grandmother about mashed potatoes.  She asked me if I had ever used mayonnaise in my potatoes, which I said, “absolutely not, that sounds weird.”  I don’t remember who she said did it, but I do remember her telling me they were fantastic.  After thinking about it, I supposed it couldn’t be all that bad, and it would add some rich creaminess to the potatoes.  Funny enough, the next week, I was loyally reading my Food and Wine magazine, and came across a series of mashed potato recipes made with mayonnaise.  If my grandmother and Food and Wine were telling me to use mayonnaise in mashed potatoes, then I must try it.

Turns out, they were both right.  I made these mashed potatoes for the Pigzilla family Christmas dinner, and everyone seemed to love them.  I especially thought they were so luxurious and velvety – they really live up to their name of “rich and creamy”.  I know it sounds weird, but just try it out. What I did was add a little mayonnaise at a time after all the other ingredients were mixed in.  Taste as you go, and you’ll be able to notice the difference.  Don’t go overboard with the mayonnaise though, otherwise the flavor will become too overpowering and the consistency can become kind of questionable.  These potatoes were the perfect vessel for a classic brown gravy.  They are also a fantastic base for two of the other mashed potato recipes I’m sharing this week, bacon and mustard mashed potatoes and cheddar jalapeno mashed potatoes.  Stay tuned!

Rich and Creamy Mashed Potatoes

Rich and Creamy Mashed Potatoes

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
salt and pepper to taste

Directions:

1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In the same saucepan, melt butter in milk over moderate heat.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise and season with salt and pepper to taste.

Harissa-Whipped Sweet Potatoes

Published October 24, 2013 by jenmatteson

This is my third and final whipped sweet potato recipe of the week.  And I have to say, I saved the best for last!

Harissa Whipped Sweet Potatoes

These whipped sweet potatoes are the same as the original, with the addition of harissa.  What’s harissa, you ask?  Great question.  Harissa is a Tunisian hot chili sauce whose main ingredient is roasted red peppers, with Serrano peppers, and other hot peppers, depending on the region it’s from.  With the addition of some herbs and spices, like garlic, caraway, coriander seed and chili powder, this seemingly simple sauce has a deep complex taste (Harissa can be found at Whole Foods and other specialty stores – don’t count on finding at your local grocer, I couldn’t).  Paired with the sweetness from the potato, this is a match made in heaven.  Give it a whirl for a new take on sweet potatoes!

Harissa Whipped Sweet Potatoes

Harissa- Whipped Sweet Potatoes

Source: Adapted from Food and Wine
Servings: 10-12 servings

Ingredients:

6 pounds sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
1/2 cup sour cream (plain non-fat Greek yogurt would be great)
1/4 cup harissa
kosher salt
fresh ground black pepper

Directions:

1. Preheat oven to 400 degrees.  Pierce sweet potato several times with a fork and bake on baking sheet for about one hour, until very tender.  Let cool slightly.

2. Peel sweet potatoes, chop roughly and transfer to food processor.  Add butter, sour cream and harissa and puree until smooth.  Season with salt and pepper to taste and serve.

Whipped Sweet Potatoes with Coconut and Ginger

Published October 23, 2013 by jenmatteson

Whipped sweet potatoes, take two.

Whipped Sweet Potatoes with Coconut and Ginger

This recipe is just a small tweak from yesterday’s basic whipped sweet potato.  The coconut cream keeps these potatoes rich and creamy, while the ginger adds a fresh pop!  I’m definitely a traditionalist when it comes to my Thanksgiving table, but sometimes I like to explore a little outside the box.  This would certainly be a fun way to surprise your family this season, but if they’re like mine and are suspicious of anything new or different, just make them any ol’ day of the week this fall.  These are so quick to whip up, and a great source of antioxidants and beta-carotene, why wouldn’t you?  Oh, and if you’re wondering what to do with all that leftover coconut cream, use this helpful tip!

Whipped Sweet Potatoes with Coconut and Ginger

Whipped Sweet Potatoes with Coconut and Ginger

Source: Adapted from Food and Wine
Servings: 10 to 12

Ingredients:

6 lbs sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
3/4 cup unsweetened coconut cream
1 1/2 tbsp freshly grated peeled ginger
kosher salt
fresh ground black pepper
unsweetened finely shredded coconut, for garnish

Directions:

1. Preheat oven to 400 degrees.  Pierce the sweet potatoes several times with a fork.  Place on a foil lined baking sheet and bake for about 1 hour, until tender.  Let cool slightly.

2. Peel and roughly chop sweet potato, then transfer to food processor.  Add butter, coconut cream and ginger.  Puree until smooth.  Season with salt and pepper to taste.  Serve and garnish with shredded coconut.

Whipped Sweet Potatoes and a Lesson on the Difference Between Sweet Potatoes and Yams

Published October 22, 2013 by jenmatteson

Have you ever wondered what the different between a sweet potato and a yam was?  Have you ever stood in the grocery store, staring at both, thinking, they look pretty much the same?  Well, technically, you’re right.  The USDA has perpetuated an error in labeling sweet potatoes “yams”.  In most cases, sweet potatoes are labeled with both terms, thus adding to the mass confusion.  There are two types of sweet potatoes, one with a creamy white flesh and golden skin, and the other with an orange flesh and copper skin, generally labeled as “yams” by the USDA.

The mis-label began in colonial times when Africans saw similarities in the sweet potatoes and their native yams.  The USDA decided to call them “yams” to differentiate the two varieties of sweet potatoes.

So, really, what is a yam?  Yams are native to Africa and Asia, as well as some other tropical regions.  They are starchy tubers that have a skin that is almost black and bark-like.  The flesh is white, purple or even reddish and they come in many varieties.  Yams are usually found in international markets, and somewhat unlikely that you’ll find them at your local grocer.  (Huffpost Taste)

There’s your lesson for the day, now let’s get down to the cooking!  Everyone loves mashed potatoes (don’t they?), but have you had mashed sweet potatoes?  Sweet potato fries and baked sweet potatoes are popping up all over in restaurants and kitchens across the country, and I think mashed (or whipped) sweet potatoes will be the next big thing!  In the latest Food and Wine, three different whipped sweet potato recipes were featured, and I couldn’t help but make them right away – just for you, just before the holiday season.

Whipped Sweet Potatoes

This recipe was fantastic.  It’s rich and creamy, and very satisfying.  Using the food processor ensures there are absolutely no lumps, giving a smooth, velvety consistency.  Try it out on your Thanksgiving table this year!  Stay tuned in this week for two variations on this basic recipe!

Whipped Sweet Potatoes

Whipped Sweet Potatoes

Source: Adapted from Food and Wine
Servings: 10-12 servings

Ingredients:

6 pounds sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
1/2 cup sour cream (plain non-fat Greek yogurt would be great)
kosher salt
fresh ground black pepper

Directions:

1. Preheat oven to 400 degrees.  Pierce sweet potato several times with a fork and bake on baking sheet for about one hour, until very tender.  Let cool slightly.

2. Peel sweet potatoes, chop roughly and transfer to food processor.  Add butter and sour cream and puree until smooth.  Season with salt and pepper to taste and serve.

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