BLUE CHEESE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
- Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.
BLUE CHEESE MASHED POTATOES
Add your favorite cheese to homemade or prepared mashed potatoes. Prepared mashed potatoes can be found in the refrigerated meat section of your local grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 2
Steps:
- Heat potatoes according to package directions; stir in blue cheese. Serve immediately.
Nutrition Facts : Calories 214 calories, Fat 11g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATOES AND CELERY ROOT
Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
- Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.
MASHED POTATOES WITH CELERY ROOT
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
Provided by Roxygirl in Colorado
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams
MASHED POTATOES AND CELERY ROOT WITH BLUE CHEESE
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes. Drain. Transfer to heavy-duty mixer fitted with whisk attachment. Beat potatoes and celery root until mashed. Add cheese and butter; beat until butter melts. Mix in milk. Season with salt and pepper.
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