You won't want to make the traditional sweet potato casserole after having this. Enjoy the spice! (Be sure to use a potato ricer!)
Chipotle Smashed Sweet Potatoes (foodnetwork.com)
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Directions
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, January 26, 2009
Mashed Potatoes
Do you have a potato ricer? You MUST get one. You will never have lumpy or gooey mashed potatoes again. These will be the most creamy mashed potatoes you have ever had, but only if you use a potato ricer.
(Excuse the picture, this is what happens when you ask your husband to serve the mashed potatoes)
Mashed Potatoes (foodnetwork.com)
Ingredients
4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives
Directions
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
(Excuse the picture, this is what happens when you ask your husband to serve the mashed potatoes)
Mashed Potatoes (foodnetwork.com)
Ingredients
4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives
Directions
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Friday, May 30, 2008
Roasted Potatoes with North Indian Spices
These potatoes were amazing. I know these will be a regular in our house.
Roasted Potatoes with North Indian Spices(CookingLight.com)
Ingredients
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
1 3/4 teaspoons black mustard seeds (I used a dash of dry ground mustard instead)
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking spray
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (skipped!)
1 tablespoon fresh lime juice
8 lime wedges
Directions:
1. Preheat oven to 400°.
2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly.
I totally skipped this step and just made the spice mixture without cooking. I think this step only matters if you have actual mustard seeds. I couldn't find them.
Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint (skipped the mint because I am not a fan), and juice. Serve with lime wedges.
Roasted Potatoes with North Indian Spices(CookingLight.com)
Ingredients
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
1 3/4 teaspoons black mustard seeds (I used a dash of dry ground mustard instead)
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking spray
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (skipped!)
1 tablespoon fresh lime juice
8 lime wedges
Directions:
1. Preheat oven to 400°.
2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly.
I totally skipped this step and just made the spice mixture without cooking. I think this step only matters if you have actual mustard seeds. I couldn't find them.
Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint (skipped the mint because I am not a fan), and juice. Serve with lime wedges.
Subscribe to:
Posts (Atom)