Home Style Mashed Potatoes With Peas Carrots Spinach Recipes

MASHED POTATOES WITH CARROT

Steps:

• Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

HOME-STYLE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender., Drain potatoes well and place in a large bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.

POTATO AND SPINACH CASSEROLE

Steps:

• In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

MASHED CARROTS AND POTATOES

Steps:

• Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

HOME STYLE MASHED POTATOES WITH PEAS, CARROTS, & SPINACH

Steps:

• Chop potatoes into wedges and put in a small pot of cold water. Add salt. Bring to a boil and cook until potatoes are tender when stabbed with a fork, 15-20 minutes. Drain, reserving some cooking water. Put potatoes back into pot with 1/4-1/2 cup cooking water back to pot, depending on desired consistency. Pour in oil. Partially mash potatoes with the back of a cooking spoon until desired consistency is reached - should retain some chunks of potato. Add salt & pepper to taste. Stir in frozen peas, carrots, and spinach, and heat until they have warmed. Serve!

PERSIAN SPINACH, POTATOES AND PEAS

Steps:

• Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
• Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
• Mince garlic, and add to onion as it cooks.
• Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
• Stir peas into onion mixture and cook 2 or 3 minutes.
• When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
• When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.

MASHED POTATOES AND PEAS

Steps:

• Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
• Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
• While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.