Escarole Mashed Potatoes Recipes

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

ESCAROLE AND POTATO SOUP

Steps:

• In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
• Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan

ESCAROLE MASHED POTATOES

Steps:

• in sauce pan bring the potatoes,garlic and enough salted water to cover the potatoes to a boil cover,and simmer 20 minutes,drain return the mixture to saucepot over low heat using hand masher or ricer mash until smooth.
• in a sauce pot cook the escarole in butter for 2 minutes in seperate saucepan heat the buttermilk,fold in escarole,buttermilk,salt,and pepper in the potatoes.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

ESCAROLE AND POTATO SOUP

Steps:

• Heat the drippings or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the escarole and cook 5 minutes more. Remove from the heat, discard the bay leaf and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with grated pecorino.
• Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

MASHED POTATO CASSEROLE

Steps:

• Lightly grease a 9-inch-by-13-inch baking pan.
• In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
• Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
• In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
• Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

DUTCH MASHED POTATOES WITH BUTTERMILK GRAVY

Steps:

• 1. MASHED POTATOES: Peel the potatoes and cut 1-inch chunks and place potato chunks in a large saucepan add just enough water to barely cover them the potatoes. Bring to a boil. Add 1 tsp salt to the water, then lower the heat to medium and boil for about 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain potatoes, and return potatoes to the same pan. Add the butter to the pan, and mash the potatoes until smooth, adding a little bit of warm milk at a time if the mashed potatoes are too dry.
• 2. Wash the escarole, rinse and cut into 1/2-inch strips, leaving out the bottom part of the leaves (as the white vein tends to be hard and bitter). Stir the chopped escarole , 1/2 tsp sale and nutmeg into the mashed potatoes
• 3. BUTTERMILK GRAVY: Fry the pork (or bacon) in a skillet for about 5 or 6 minutes or until the pork is lightly crisp. Remove the pork (or bacon) from the pan. Add the flour to the pork fat and stir constantly until a smooth gravy forms. Slowly add the buttermilk while stirring, and keep stirring until the pan sauce thickens, then stir the cooked pork back into the pan sauce.
• 4. TO SERVE: Spoon the Buttermilk-Bacon Sauce over the foeksandijvie. Foeksandijvie can be served in two different ways. It can be served on individual plates with a little bit of the gravy poured on top of each serving. Or it can be served family style in which all of the foeksandijvie is placed in the center of a platter with all of the sauce poured on top, and then individual portions are then scooped from the platter.