HERBED YOGURT MASHED POTATOES
Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.
SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS
Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it's also a probiotic, which is important for gut health.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
- Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
- Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.
Nutrition Facts : Calories 220 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
YOGURT MASHED POTATOES
Provided by Kate Zentall
Categories Microwave Potato Side Vegetarian Quick & Easy Yogurt Wheat/Gluten-Free Curry Bon Appétit Venice California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine yogurt, green onions and curry powder in bowl. Place potatoes in microwave-safe dish. Add milk. Cover tightly and cook on High until potatoes are tender but not mushy, about 12 minutes. Remove from microwave. Add yogurt mixture to potatoes and mash roughly. Season with salt and pepper. Garnish with parsley.
SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you're serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It's also very good on roasted carrots.
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees.
- In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
- Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
- Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 19 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 11 grams, TransFat 0 grams
MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES
Categories Milk/Cream Mixer Herb Potato Side Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
- Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.
YOGURT WITH MASHED POTATO AND FRESH CILANTRO
Number Of Ingredients 15
Steps:
- 1. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and mash them coarsely with a fork.2. Heat 1 teaspoon oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin, fenugreek, black pepper, and asafetida. Stir about 30 seconds. Add the mashed potatoes, green chili pepper, turmeric, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan, and cook, stirring occasionally, about 10 minutes. 3. Let cool to room temperature, Transfer to a serving bowl and fold in the yogurt until just incorporated. Lightly mix in the cilantro.4. Heat the remaining oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and curry leaves and stir until golden, about 30 seconds. Transfer to the yogurt bowl and stir lightly to mix, leaving most of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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POTATO FLATBREADS WITH CHICKEN AND CILANTRO-YOGURT SAUCE
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- Peel the potato and pass it through a ricer. In a medium bowl, combine the rice flour with the yogurt, salt and 1/2 cup of the riced potato. Whisk in the club soda, 1/2 cup at a time; the batter should be smooth and very thin.
- In a medium bowl, mix the yogurt with the cilantro, onion and salt. Add the shredded chicken and stir to coat.
- Heat a 10-inch nonstick skillet over moderately high heat. Add 1 teaspoon of oil to the center of the pan and immediately pour 1/4 cup of the batter directly onto the oil; the batter will spatter and spread on its own, forming a lacy crepe. (If the batter doesn't spread, thin it with club soda, adding 2 tablespoons at a time.) Cook the dosa until browned at the edge and dry on the surface, about 2 minutes. Gently flip the dosa with a spatula and cook until the browned on the second side, about 1 minute longer. Transfer the dosa to a baking sheet. Repeat with the remaining batter and oil, placing the finished dosas on the baking sheet but not stacking them as they will stick together. You should have about 12 dosas.
- Top each dosa with 1/3 cup of the chicken filling, fold them over and serve immediately, passing the mango chutney and hot sauce on the side.
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