potatoes

All posts tagged potatoes

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.

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.

Horseradish Scalloped Potatoes

Published February 17, 2013 by jenmatteson

My dad, the cook of our house, always made the scalloped potatoes.  But we only had them when there was leftover ham, which generally wasn’t all that often, and we ate it as an entire meal.  And I’m not even a huge fan of ham.  I certainly don’t mind it; I’ve never cooked a ham or am ever really craving it.  When my dad made it with the chunks of leftover ham, I always tried to get the scoop with the most potatoes and least ham.  I’ve never been shy about loving carbs!

Horesradish Scalloped Potatoes

Now that it’s my turn to make it, it’s on my 30 Before 30 list, I wondered if I had to make a ham first.  Of course not!  So I didn’t.  I decided to just make them as a side, and forgo the meat.  My dad can make some really good scalloped potatoes, but I wanted to take them to the next level, so I decided on horseradish scalloped potatoes, a recipe I found on Food and Wine.  I wasn’t a huge fan of using heavy cream for this recipe, so I went with milk, and thickened it a bit with some flour.  I included the tart apple (Granny Smith) as the recipe called for, but I really didn’t taste it all that much. I think next time I’d use an entire apple instead of just half.  I’d also add some onion, just for fun!

The end result was a success!  I served these along side of my individual beef wellingtons; it was a match made in heaven.  In the future, if I wanted to serve them as a meal, a la my childhood, I’d add some rare roast beef.  It’d be so amazing with the horseradish.  Surprisingly, the horseradish really mellows out.  I was hesitant to use all 6 tbsp the recipe called for, but I did.  while cooking the sauce, it was pungent, but once it was covering the potatoes and baked, it was dialed back quite a bit.  Still get a great horsey flavor though!

Horseradish Scalloped Potatoes

Horseradish Scalloped Potatoes

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 tbsp butter
2 garlic cloves, minced
4 tbsp flour
3 cups milk
1 1/2 tsp salt
1 tsp fresh ground pepper
6 tbsp grated peeled fresh horseradish root
2 lbs baking potatoes, peeled and thinly sliced
1/2 granny smith apple, peeled, cored and thinly sliced
1/4 cup freshly grated parmesan cheese

Directions:

1. Preheat oven to 425 degrees.  In a medium sauce pan, melt butter over low heat.  Add garlic and saute until fragrant, about one minute.  sprinkle flour in, one tbsp at a time, continuously whisking to form a roux.  The roux should be a smooth thick paste.  Once flour is incorporated, slowly add milk, one cup at a time, continuing to whisk until rue is combined and no chunks remain.  Bring mixture to slow bowl, and reduce heat to simmer until it thickens, about 6-8 minutes.  Carefull not to walk away – the milk can boil over quickly, and that’s messy!

2. While the sauce is simmer, prepare a 8×8 inch baking dish with cooking spray.  Layer the potatoes and apple.  Once sauce has thickened to desired consistency, pour over potatoes.  Bake for 25-35 minutes, or until potatoes are almost fork tender (I put my baking dish on a baking sheet in case the potatoes boiled over – they didn’t, but just in case).  Sprinkle with parmesan cheese and return to oven until the potatoes are done and top has browned nicely.  Remove, cover and let cool for 10-30 minutes before serving.

Mini Twice Baked Potatoes

Published December 7, 2012 by jenmatteson

I recently made these for my aunt’s cookie exchange, but I’ve made them several times in the past.  They are always a hit.  The only problem is that they are super hot when they come out of the oven, so you can’t eat them right away.  But the good news is that if you are serving them for an event, they stay warm while sitting out for awhile.  Though again, I must say that they do not take long to magically disappear!

Mini Twice Baked Potatoes

These would be perfect for any party as an appetizer: birthday, holiday, tailgate, just because…you get the picture.  I’ve had this recipe for so long, I wasn’t sure where I got it from.  Thanks to Google, I think I found it’s original owner (at least, where I found it) at Pennies on a Platter.

Mini Twice Baked Potatoes

Mini Twice Baked Potatoes

Source: Adapted from Pennies on a Platter
Servings: 6

Ingredients:

1 lb baby red potatoes, scrubbed
1 cup shredded cheddar
4 oz cream cheese, room temperature
1/4 cup parsley, minced
salt and pepper
2 tbsp – 1/4 cup half and half
chives for garnish

Directions:

1. Cut potatoes in half (lengthwise if they aren’t quite round works best).  Then slice a small bit off the end of each so the half can stand on its own.  Place potatoes in a large stockpot, fill with water, making sure to salt the water.  Boil potatoes until fork tender, about 20 minutes.

2. Drain potatoes and spread out on baking sheet to cool.   Meanwhile, in a large bowl, combine shredded cheese, cream cheese and parsley.

3. After potatoes have cooled, scoop out insides, leaving a solid shell (a melon baller works perfectly).  Place insides into cream cheese mixture.  Once all potatoes are scooped out, mix cream cheese and potato mixture until as smooth as possible (a stand mixer works great!).  Slowly add in half and half until mixture is creamy and smooth.  Careful not to add too much or your filling will run in the oven.  Salt and pepper mixture to taste.

6. Preheat oven to 375 degrees.  Prepare baking sheet with foil and cooking spray.  Place potato shells on baking sheet.  Using a pastry bag or plastic zip-top bag with end snipped, pipe mixture into the potato shells.  Bake potatoes until heated through and just beginning to brown on top, about 10 minutes.  Garnish with chopped chives and serve.

*You can certainly make these a day ahead of time and bake them just before serving.

Fennel Whipped Potatoes

Published November 21, 2012 by jenmatteson

A little less than a month ago, we had a gala for the local chamber that I am a part of.  This year, I was the co-chair of the gala planning committee.  One of the great perks of this role is do a menu tasting and pick out what we want to serve at the event.  The best thing I tasted that day was fennel whipped potatoes, which oddly enough, ended up on the gala menu 😉  I was looking forward to the day of the gala for weeks, just thinking about getting to eat those potatoes again.  Sadly, they weren’t as good as the first time 😦

But, the good news is that I have the capability to make them myself.  So I did, for our friend’s Thanksgiving over the weekend.  I changed up the recipe a bit, as I couldn’t bear to not have butter in my potatoes on Thanksgiving (maybe when it’s just Nate and I, I’ll try the olive oil).  Also, I ended up making more than 4 lbs of potatoes (someone told me it didn’t look like enough – and now we’ll be eating potatoes until they’re coming out our eyeballs!), probably more like 8 lbs.  Unfortunately, I didn’t have any more fennel bulbs than what the recipe called for, so while I could taste the fennel, there wasn’t quite enough for my potato addition.  These were still fun to try for a new spin on Thanksgiving, plus I got to use my new (very old, new to me) potato ricer (thanks, Mom!)  Boy, were my arms hurting after ricing 8 lbs of potatoes 😦  These potatoes were so fluffly and light, I can’t wait to make them again!

Fennel Whipped Potatoes

Source: Adapted from Food and Wine
Servings: 6-8

Ingredients:

2 lbs baking potatoes, peeled and quartered
2 lbs yukon gold potatoes, peeled and quartered
salt
3 medium fennel bulbs, halved lengthwise, cored and sliced 1/4-inch thick
1 cup half and half
8 tbsp unsalted butter
freshly ground pepper to taste

Directions:

1. In a large pot, cover potatoes with water, add salt, and bring to a boil.  Cook potatoes over moderately high heat until fork-tender, about 25 minutes.

2. Meanwhile, set a steamer basket in a large saucepan with 1/2-inch boiling water.  Add fennel, cover and steam over moderate heat until tender, about 12 minutes.  Remove from heat and let cool.  Transfer fennel to food processor or blender.  Add half and half and puree.

3. Drain the potatoes and return them to the pot.  Shake potatoes over high heat until thoroughly dry.  Working over a large bowl, mash the potatoes through a ricer.  Using a hand mixer, whip potatoes and add in butter and fennel puree.  Add salt and pepper to taste.

%d bloggers like this: