Tag: gordon ramsay mashed potatoes

Garlic and Chive Mashed Potatoes

Garlic and Chive Mashed Potatoes

by Pam on September 24, 2013

I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak[1] and the Balsamic Roasted Tomatoes with Fresh Basil[2]. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed  potatoes. We all liked them and they paired perfectly with the rest of the meal.

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.



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Garlic and Chive Mashed Potatoes




Yield: 4 +

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

4 Yukon gold potatoes, peeled and cut into like sized chunks
1-2 tbsp butter
2 cloves of garlic
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste
Fresh chives, to taste

Directions:

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Balsamic and Dijon Marinated Flank Steak (www.gordon-ramsay-recipe.com)
  2. ^ Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Creamy Mashed Potatoes

Creamy Mashed Potatoes

by Pam on February 18, 2013

These potatoes were creamy, smooth, and so flavorful and they had just a touch of butter – how great is that!?! I found this recipe in my The Best Light Recipe cookbook from the editors of Cook’s Illustrated  I love this book because they test and re-test recipes until they are just right! These potatoes were a huge hit with the whole family and tasted excellent with the meatloaf (recipe to come) I paired them with. Quick, easy, and comforting – you can’t beat that.

Peel and cut the potatoes. Place them,along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.



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Creamy Mashed Potatoes




Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

4 russet potatoes, scrubbed, peeled, and cut into 1 inch chunks
1/4 cup + 2 tbsp 2% milk
1 tbsp butter
2 tbsp light sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Peel and cut the potatoes. Place them,along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by The Best Light Recipes – Cook’s Illustrated

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash[1], skinny garlic mashed potatoes[2], or creamy cauliflower puree[3] and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin [4]which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
gordon-ramsay-recipe.com
Servings:
4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories:
208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium:
219 mg  (without salt) 

Ingredients:

  • 3 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp fresh ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 1/2 oz reduced fat mozzarella cheese (Polly-o)
  • 2 cups fresh baby spinach
  • 2 tbsp chopped sun dried tomatoes
  • 1 oz thin sliced prosciutto
  • salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

References

  1. ^ potato parsnip mash (www.gordon-ramsay-recipe.com)
  2. ^ skinny garlic mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ creamy cauliflower puree (www.gordon-ramsay-recipe.com)
  4. ^ video on how to cut a pork tenderloin (www.youtube.com)

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