Disneys Mashed Potatoes And Root Vegetables Recipes

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MASHED POTATOES AND ROOT VEGETABLES



Mashed Potatoes and Root Vegetables image

Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 5 cs.

Number Of Ingredients 10

2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
1 cup sweet potato, peeled,diced (yellow variety)
1/2 cup rutabaga, peeled,diced
1/2 cup turnip, peeled,diced
1/4 cup heavy cream
1/4 cup milk
1 tablespoon unsalted butter
1 pinch ground nutmeg
1 pinch white pepper
1 tablespoon kosher salt

Steps:

  • Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
  • Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
  • Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
  • Cover pot and bring to a boil over high heat.
  • Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
  • Drain vegetables then return them to the pot.
  • To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
  • Stir them constantly to prevent scorching.
  • Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
  • Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
  • Taste for seasoning and serve hot.

Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8

JAMIE OLIVER'S MASHED ROOT VEGETABLES



Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

Steps:

  • *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
  • Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
  • Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
  • Drain in a colander.
  • Place the vegetables back in the pan and mash with a potato masher.
  • You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
  • Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

MASHED ROOT VEGETABLES



Mashed Root Vegetables image

Provided by Ken Haedrich

Categories     Potato     Vegetable     Side     Thanksgiving     Vegetarian     Root Vegetable     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
2 large carrots, peeled, thinly sliced
1 large garlic clove, peeled
1 bay leaf
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

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