Pureed Potatoes Gold And Sweet Recipes

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YUKON GOLD & SWEET POTATO MASH



Yukon Gold & Sweet Potato Mash image

Classic mashed potatoes get a nutrient boost with the addition of sweet potatoes. This healthy mashed potato recipe can easily be doubled, just be sure to cook the potatoes in a Dutch oven rather than a large saucepan.

Provided by EatingWell Test Kitchen

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Time 40m

Number Of Ingredients 7

1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
½ cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
  • Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 4.2 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 319.6 mg, Sugar 5.7 g

SWEET POTATO PUREE



Sweet Potato Puree image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

POTATO PUREE



Potato Puree image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

REALLY CREAMY POTATO PURéE



Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
  • Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
  • Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

SWEET POTATO PUREE



Sweet Potato Puree image

At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 3

3 large sweet potatoes, peeled and cut into 2-inch chunks
Maple-butter, orange-ginger, or lime-cayenne flavoring (optional, see below)
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
  • Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
  • Season with salt and pepper; serve.

Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g

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