Mashed Potatoes Green Garden Medley Burnt Butter Sauce 5fix Recipes

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BASIC MASHED POTATOES



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

GARDEN MASHED POTATOES



Garden Mashed Potatoes image

This is a great way to dress up mashed potatoes. This color dish has lots of veggies and is full of flavor. It will be a delectable compliment to many meals.-Brenda Budler, Chadron, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Steps:

  • Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.

Nutrition Facts : Calories 211 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 275mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

MASHED POTATOES, GREEN GARDEN MEDLEY, BURNT BUTTER SAUCE #5FIX



Mashed Potatoes, Green Garden Medley, Burnt Butter Sauce #5FIX image

5-Ingredient Fix Contest Entry. Just another mash-up recipe. I lover rich foods and this dish includes other ingredients that I also love like, butter and garlic, leeks and peas. So I thought I'd try all these ingredients together and came up with a dish worthy of Thanksgiving dinner.

Provided by dlcavil

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups Simply Potatoes Traditional Mashed Potatoes
6 garlic cloves, roasted
1 small leek, cut into 1/4 inch slices
1 cup sugar snap pea, steamed
6 tablespoons butter, melted (I used salted butter for flavor)

Steps:

  • Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft. Do not burn garlic. Remove from oven and let cool.
  • Clean leek in cold water. Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it. Loosen the leafy layers and run under cold water until all grit is removed. Cut leek coarsely into about ¼ inch slices.
  • Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute. Shuck some peas from the pods and discard pods. Set aside.
  • In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit. Add the sugar snap peas and heat another half a minute. Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
  • Meanwhile, prepare mashed potatoes according to package directions. Remove potatoes from bag and place in serving bowl. Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
  • Season potatoes to your liking and serve alongside your favorite meat.
  • Recipe makes 6 servings.

PASTA AND BURNT BUTTER SAUCE



Pasta and Burnt Butter Sauce image

Make and share this Pasta and Burnt Butter Sauce recipe from Food.com.

Provided by gailanng

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups uncooked pasta (wide noodles, Penne, Linguini, Fuselli)
water for boiling pasta
1/2 teaspoon salt
1 -2 teaspoon oil
1/4-1/3 cup butter, unsalted
1 teaspoon garlic powder
1 1/2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
salt and pepper, to taste
2 -4 tablespoons grated cheese (Parmesan, Romano, etc)
1 few sprigs of finely chopped parsley (optional)

Steps:

  • Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
  • Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
  • Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
  • Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.

Nutrition Facts : Calories 311.1, Fat 15.1, SaturatedFat 8.6, Cholesterol 35, Sodium 462.7, Carbohydrate 36.2, Fiber 1.8, Sugar 1.3, Protein 7.8

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