Lighter Irish Colcannon (Potatoes , Cauliflower, Kale Mash)

Lighter Irish Colcannon (Potatoes, Cauliflower, Kale Mash)
A delicious lighter version (By replacing some of the Potatoes with Cauliflower) of the Irish National Dish, Colcannon. Perfect as an easy side accompaniment for any savoury dish. A very comforting & filling dish.
Source:
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 4 medium yellow potatoes, washed and cubed
  • One large parsnip peeled and chopped
  • 1 tablespoon salt
  • 1 medium head of cauliflower
  • 1 Tablespoon of butter
  • 2 cups of kale or spinach chopped
  • 6 slices of bacon
  • ½ cup onion chopped fine
  • 1-3 cloves of garlic minced
  • 1 dried chili pepper crushed
  • 3 tablespoons light cream cheese
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh or dry chives, for garnish
Directions
  1. In a 2 qt saucepan, add potatoes & parsnips and 1 tablespoon salt. Cover with water and boil 10 minutes.
  2. Add cauliflower and simmer ten more minutes or until potatoes are cooked.
  3. Drain completely. Put back in pot stir a bit to remove excess moisture. Mash the mixture.
  4. Add the cream cheese and butter mash more to mix. Add salt, pepper, chili pepper, bacon bits, and onions, garlic Kale mixture. Mix
  5. While potatoes are cooking place bacon in a frying pan and cook until crisp. Remove from pan, crumble and set aside. Leave the bacon fat in the frying pan add onions and sauté until soft 3 minutes. Add garlic and cook another 30 seconds Then add chopped kale or spinach and sauté until Kale/Spinach is wilted.
  6. Garnish with chives or bacon pieces.
Notes
Great with a lighter version of Salisbury steak with mushroom gravy

What is Colcannon--"Colcannon. Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann which means white-headed cabbage. However, the cannon' part of the name might be a derivative of the old Irish , translated variously as garlic, onion, or leek. The dish was introduced into England in the 18th century, where it became a favorite of the upper classes. In Ireland, colcannon was associated traditionally with Hallowe'en (31 October) festivities when it was used for marriage divination. Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them while others filled their socks with spoonful’s of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.

 

Potatoes & Cauliflower Mash

Potatoes & Cauliflower Mash
A delicious lighter version of mashed potato’s and you can’t even tell that it is half cauliflower
Source:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 3 large baking potatoes, washed and cubed
  • 1 tablespoon salt
  • 2 cups of cauliflower florets
  • 1 Tablespoon of butter
  • 1 tablespoon of no fat Greek
  • yogurt
  • 2 tablespoons light cream cheese
  • ½ teaspoon minced garlic
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon chopped fresh or dry chives, for garnish
Directions
  1. In a saucepan, add potatoes and salt. Cover with water and boil 15 minutes.
  2. Add cauliflower and simmer 10 more minutes or until potatoes are completely done.
  3. Drain completely. Add butter, Greek yogurt and Cream cheese, yogurt, and garlic, using a masher or a mixer, smash the vegetables to desire consistency. Add pepper & salt to taste.
  4. Garnish with chives.
Nutrition Information
Serving size: 156 g Calories: 111 Fat: 2.5 g Saturated fat: 1.5 g Carbohydrates: 21.2 g Sugar: 1.4 g Sodium: 908 mg Fiber: 2.1 g Protein: 3 g Cholesterol: 7 mg

 

MAKE-AHEAD MASHED POTATOES

MAKE-AHEAD MASHED POTATOES
Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook
Source:
Serves: 8-10
Ingredients
  • 5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
  • 3 cups heavy cream, hot
  • 8 tablespoons unsalted butter (1 stick), melted
Directions
  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook).
  3. Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
  4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
  5. Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to ½ cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream.
  6. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  7. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
Notes
Note: Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than under cooking. You can use a handheld mixer instead of a standing mixer, but the potatoes will be lumpy.

 

Mashed Butternut Squash

Mashed Butternut Squash
Sautéed onions and garlic provide a savory backbone, while shredded apple, warm spices, and maple syrup add depth and sweetness
Serves: 8
Ingredients
  • 4 pounds butternut squash, peeled, seeded, and cut into pieces (10 cups)
  • 3 tablespoons vegetable oil
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 2 Granny Smith apples, peeled and shredded (2 cups)
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons maple syrup
Directions
  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine squash, oil, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Spread squash in even layer on prepared sheet. Roast until tender and starting to brown, 40 to 50 minutes, rotating sheet halfway through roasting.
  2. Meanwhile, melt butter in Dutch oven over medium-low heat. Add apples, onion, and ¼ teaspoon salt and cook, covered, until apples are soft, about 5 minutes. Uncover and continue to cook, stirring occasionally, until apples and onion are golden brown, 5 to 7 minutes longer. Add garlic, cumin, coriander, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Remove from heat, cover, and set aside while squash finishes roasting.
  3. Add squash and maple syrup to pot. Mash with potato masher until mostly smooth. Season with salt and pepper to taste. Serve.
Notes
Cutting the squash into uniform chunks ensures even cooking. To avoid watery, stringy mashed squash, cube the squash to cut through the tough fibers, and then roast it in a hot oven to concentrate the flavor and evaporate the moisture

Bleu Cheese Mashed Potatoes

Bleu Cheese Mashed Potatoes
The key here is a delicious bleu cheese dressing. Crumbled bleu cheese. is just too strong! The dressing provides a creamy base that mellows the bleu devi
Serves: 2-3
Ingredients
  • 7 small red bliss potatoes, quartered
  • ¾ cup of your favorite bleu cheese dressing
  • ⅓ cup milk
  • 2 tsp. butter or margarine
  • 1 handful of parmesan cheese
  • Salt & freshly ground black pepper to taste
Directions
  1. Boil water, chop your potatoes while you wait, boil potatoes until tender (10-15 minutes) then drain
  2. Add-in bleu cheese, milk, parmesan cheese, butter, salt and pepper
  3. Blend together with a hand mixer

 

Classic Mashed Potatoes with Caramelized Onions

 

Classic Mashed Potatoes with Caramelized Onions
Delicious. Melts in your mouth, you'll want to go back for seconds (and thirds)
Recipe type: Side Dish
Serves: 2 to 4 portions
Ingredients
Directions
  1. Boil your potatoes. Since they are so small the baby yukon golds only take about 20 minutes to cook
  2. While your potatoes are boiling take the time to cut up your fresh chives. My preferred method is with kitchen scissors, it makes quick and easy work! You can use dried chives but fresh is best in this classic recipe
  3. When your potatoes are done drain them and add all of your ingredients back in the pot for mixing. Use a hand mixer to mix.
Notes
Also check out the Bleu Cheese Mashed Potatoes

 

Fluffiest Whipped Potatoes Ever

Fluffiest Whipped Potatoes Ever
High-starch russet potatoes made for superior Whipped Potatoes
Source:
Serves: 8 - 10
Ingredients
  • • 4 pounds russet potatoes, peeled and cut into 1-inch pieces
  • • 1 ½ cups whole milk
  • • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • • 2 teaspoons salt
  • • ½ teaspoon pepper
Directions
  1. • 1. COOK POTATOES Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
  2. • 2. WARM DAIRY Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
  3. • 3. WHIP POTATOES Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.
Notes
If your steamer basket has short legs (under 1¾ inches), the potatoes will sit in water as they cook and get wet. To prevent this, use balls of aluminum foil as steamer basket stilts. A stand mixer fitted with a whisk attachment yields the smoothest potatoes, but a hand mixer may be used as well.

 

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