Mashed Potatoes Mediterranean Style Recipes

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

BASIC MASHED POTATOES

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.

MEDITERRANEAN SLOW-COOKER MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain and coarsely mash. Combine next 6 ingredients in a greased 5-qt. slow cooker; stir in mashed potatoes and feta until well combined. Cook, covered, on low until heated through, 2-3 hours.

MEDITERRANEAN LOADED BAKED POTATO RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Wash and scrub the potatoes clean. Dry completely.
• Poke holes all over the potato using a fork - about 5 to 6 times. Rub the potatoes with olive oil and sprinkle with kosher salt, and prick them in several places with the tines of a fork. Arrange the potatoes on a baking sheet, and bake for 1 hour or until potatoes are super soft and fork-tender and the skin is nice and crisp (can take up to 75 minutes).
• While the potatoes are baking, make the Tzatziki sauce according to this recipe, if using, and prepare the remaining toppings.
• When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt and pepper, and dried oregano. Mash with a fork.
• Now, scoop the mashed potatoes back into the skins. Using your hands, reshape the potatoes if needed, then top with the Tzatziki sauce and the remaining Mediterranean toppings to your liking. Enjoy!

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

MASHED POTATOES, MEDITERRANEAN STYLE

Steps:

• Cover potatoes with water in a heavy saucepan, bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain potatoes, reserving about one-half cup of the cooking liquid.
• While the potatoes are simmering, saute the garlic in the olive oil over low heat until the garlic is tender and barely beginning to brown.
• Mash or rice the potatoes. Add enough of the cooking liquid to make them smooth and creamy-textured. Stir in the olive oil and garlic.
• Season to taste with salt and pepper and stir in the thyme.

MEDITERRANEAN MASHED POTATOES

Steps:

• Peel back a single corner on your Simply Potatoes and set tray into microwave for 3 minutes.
• While you wait for the potatoes to warm and soften in the microwave, grab a nonstick skillet and set on the stove top over medium heat. Rehydrate 1 cup of sun dried tomatoes in a 1/4 cup of white wine vinegar.
• While both are cooking, open and drain one can of black beans.
• Only let the sun dried tomatoes cook on the stove top for a maximum of 5 minutes.
• After the potatoes are done heating, remove them from the microwave and empty them into a larger serving bowl.
• Mix in the 1 cup of sun dried tomatoes and white wine mixture into the potatoes with 1/2 a can of black beans.
• Before serving, fold in 1 cup of goat cheese and 1 tbsp of cumin of potato mixture.
• Enjoy your Mediterranean inspired mashed potatoes!

MEDITERRANEAN MASHED POTATOES

Steps:

• Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, mince garlic; sprinkle with 1 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture and remaining salt until blended., Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.