Tag: mashed potatoes gordon ramsay

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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Mash potato

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

The golden rule for making perfect mash is to choose the right variety of potatoes. Usually called floury potatoes they have a drier more starchy flesh which after boiling will produce a lovely fluffy mash. Some of the most popular floury potatoes are Desiree, Maris Piper and King Edwards. It’s also essential not to overcook the potatoes or they will become water logged – if this does happen return the drained potatoes to the pan and heat very gently, shaking the pan occasionally until the excess moisture has evaporated.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Flavour your basic mash with grated cheese, smooth or wholegrain mustard, horseradish sauce or soured cream, if you like.

Ingredients

  • 900g floury potatoes, peeled
  • Salt and freshly ground black pepper
  • 50g butter
  • 2-4tbsp hot milk

Method

  1. Cut the peeled potatoes into even-sized chunks and cook in a large pan of salted boiling water for 10-15 mins until just tender. Drain the potatoes into a large colander and leave for 3-4 mins.
  2. Return the potatoes to the pan with the butter and 2 tbsp of the hot milk. Mash thoroughly until smooth, adding a little more hot milk for a softer mash. Season to taste with salt and freshly ground black pepper.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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