Bistro Mashed Potatoes Recipes

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BISTRO MASHED POTATOES



BISTRO MASHED POTATOES image

Categories     Potato     Side

Number Of Ingredients 8

4 Med. red skinned potatoes - cut into large chun ks
4 med. sweet potatoes peeled and cut into large chunks
1 t. sea salt
1/2 c. heavy cream
1/2 c. milk
6 T. butter
salt and pepper to taste
4 T. Chopped Parsley

Steps:

  • Combine potatoes - Cover with cold water and sea salt. Boil and cook til tender. Heat cream, milk and butter - Do Not Boil. Mash potatoes adding cream mixture bit by bit. Leav some chuncks

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

THE BISTRO BAKED POTATO



The Bistro Baked Potato image

Bistro fare meets baked potatoes in this continental take on a stuffed potato.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1 beef top sirloin steak (1 pound)
1 teaspoon coarsely ground pepper
2 cups cherry tomatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 garlic cloves, minced
1 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese, divided
3 cups fresh baby spinach, coarsely chopped

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 904 calories, Fat 47g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 84g carbohydrate (11g sugars, Fiber 7g fiber), Protein 39g protein.

BISTRO POTATOES



Bistro Potatoes image

Delicious and simple potatoes...great as a side for barbecued meats. I found this in the Daily Herald, it's originally from a suburban Chicago catering company.

Provided by Hey Jude

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs small red potatoes
1 cup ranch dressing
2 tablespoons melted butter
1 teaspoon Hungarian paprika
1/4 teaspoon white pepper
1/2 teaspoon salt
1/3 cup parmesan cheese, grated

Steps:

  • Place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths.
  • Heat oven to 400°.
  • Combine ranch dressing and melted butter in a bowl.
  • Combine the paprika, white pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes.
  • Pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that.
  • Bake on middle rach of oven for 20 minutes, or until golden brown.

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