APPLE MASHED POTATOES
I love potatoes...especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. -Rebecca Page, Pensacola, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender., Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
Nutrition Facts :
MASHED POTATOES AND APPLES
This is a unique twist to mashed potatoes. The apple gives the potatoes a new dimension and level of flavor. They were a huge hit with my husband and tasted wonderful with chorizo and chicken.
Provided by Kari
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Boil 2 cups water, brown sugar, lemon juice, juiced lemon halves, and apple together in a pot over medium-high heat until apples are tender, 10 to 12 minutes. Discard spent lemon halves; drain and keep apples warm.
- Boil potatoes with 6 cups water in a large pot over medium-high heat until tender, 15 to 20 minutes. Drain.
- Mash potatoes and apples together with a ricer or hand mixer.
- Stir butter, heavy whipping cream, salt, and ground black pepper into mashed potatoes and apples. If desired, keep warm in a 350 degrees F (175 degrees C) oven for up to 20 minutes.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 51 g, Cholesterol 25.5 mg, Fat 8.9 g, Fiber 7.2 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 457 mg, Sugar 6.4 g
ADAMS' APPLE MASHED POTATOES
Steps:
- Preheat oven to 350 degrees F.
- Put the potatoes in a large pot and cover by 1-inch with cold water. Bring the water to a boil over high heat, add salt, to taste, and cook until the potatoes are tender, about 20 minutes.
- Meanwhile, create a boat shape out of aluminum foil and add the garlic cloves. Season with salt and pepper, to taste, and drizzle with oil. Seal the foil and roast until the garlic is nicely caramelized, about 30 minutes. Heat the half-and-half in a small saucepan over low heat until hot.
- Drain the potatoes and put them back into the pot. The heat from the pot will continue to dry out the potatoes. Add the half-and-half, butter and roasted garlic and mash. Fold in the apples and season, to taste, with salt and pepper. Transfer to a serving bowl and serve.
APPLE MASHED POTATOES
Make and share this Apple Mashed Potatoes recipe from Food.com.
Provided by Boomette
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes.
- Drain.
- Meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender.
- Put cooked apples in the saucepan with the drained potatoes.
- With a potato masher, roughly mash the mixture with the remaining butter.
- Then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg.
- Add salt and pepper.
- Serve now.
Nutrition Facts : Calories 488.6, Fat 21.7, SaturatedFat 13.5, Cholesterol 60.8, Sodium 142.8, Carbohydrate 69.1, Fiber 8.7, Sugar 9.8, Protein 8
CHICKEN NORMANDE WITH MASHED APPLES AND POTATOES
Categories Chicken Fruit Potato Poultry Bake Sauté Dinner Casserole/Gratin Apple Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.
- Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).
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