Mashed Plantains With Leeks And Fresh Herbs Recipes

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MASHED PLANTAINS



Mashed Plantains image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

MASHED PLANTAINS



Mashed Plantains image

Mashed plantains make for a tasty Cuban-inspired side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

2 fully ripe plantains, peeled and halved lengthwise
1/2 teaspoon coarse salt
Pinch of cayenne pepper, or more to taste
1 tablespoon olive oil
Juice of 1/2 lime

Steps:

  • Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
  • Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.

LEEK MASHED POTATOES



Leek Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

4 pounds russet potatoes
Kosher salt
2 leeks, white parts only
6 tablespoons butter
Freshly ground black pepper
1 cup milk
1 tablespoon chopped garlic
2 sprigs fresh thyme

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
  • While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
  • Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
  • In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
Kosher salt
2 sticks salted butter, cut into pieces, at room temperature
2 leeks (white and light green parts), thinly sliced and rinsed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Freshly ground pepper
1/2 to 3/4 cup milk, warmed

Steps:

  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
  • Transfer the potatoes to a bowl; top with the remaining butter before serving.

MASHED POTATOES AND LEEKS WITH THYME



Mashed Potatoes and Leeks with Thyme image

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Leek     Chill     Thyme     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 6

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350° F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

MASHED PLANTAIN



Mashed Plantain image

Make and share this Mashed Plantain recipe from Food.com.

Provided by Mexi-Rosie

Categories     Tropical Fruits

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 green plantains
2 ripe plantains (blackish peel)
1/2 cup dairy cream
3 tablespoons cream cheese
3 tablespoons butter
2 tablespoons finely chopped parsley
salt

Steps:

  • Peel the plantains and cook them in salted water until they become soft inside.
  • Leave for a few minutes in a colander to lose excess water.
  • Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
  • If it has to be reheated, do it in a double boiler.

Nutrition Facts : Calories 261.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 75.8, Carbohydrate 39.1, Fiber 2.8, Sugar 18, Protein 2.7

MASHED PLANTAINS WITH LEEKS AND FRESH HERBS



Mashed Plantains With Leeks and Fresh Herbs image

Adapted from Bon Appetite magazine. Plantains are those big bananas in the supermarket. Often used in Caribbean cooking. They are a starch and must be cooked before eating. In this recipe they are an alternative to mashed potatoes. The original recipe basically had more butter and sour cream. Increase those if you want a richer dish.

Provided by MathMom.calif

Categories     Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

7 cups water
1 cup low sodium chicken broth
2 large unpeeled semi-ripe plantains, ends trimmed, each cut cross-wise into thirds (yellow with black)
1/2 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 large leek, finely chopped (white and pale green parts only)
4 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
1/4 cup sour cream
1 tablespoon ground cumin
1 tablespoon chopped pecans
1 tablespoon butter (optional)

Steps:

  • Bring 7 cups water and broth to boil in heavy, large pot. Add plantains. Reduce heat to medium, cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
  • Melt butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.).
  • Mix sour cream and cumin into hot plantains. Season with salt and pepper. If using last tablespoon of butter, cut into small cubes. Scatter butter and pecans over; serve.

Nutrition Facts : Calories 251.9, Fat 11.5, SaturatedFat 3.8, Cholesterol 10.1, Sodium 43.6, Carbohydrate 38.5, Fiber 3.3, Sugar 16.8, Protein 3.9

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