Mashed Potatoes With Anchovies 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

LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT



Lemony Mashed Potatoes With Asparagus, Almonds and Mint image

Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, vegetables, main course, side dish

Time 35m

Yield 6 side-dish servings

Number Of Ingredients 15

1 lemon, preferably organic, scrubbed
About 15 mint sprigs/40 grams plus 1/4 cup/5 grams lightly packed shredded mint leaves
5 garlic cloves, peeled
1 1/2 pounds/700 grams large potatoes (such as Yukon Gold or Désirée), peeled and cut into 1-inch/3-centimeter chunks
3 tablespoons/50 grams unsalted butter
1/3 cup/75 milliliters whole milk
Heaping 1/3 cup/90 grams sour cream (soured cream)
Salt and black pepper
2 1/2 tablespoons/40 grams unsalted butter
3 tablespoons olive oil
1 3/4 pounds/800 grams asparagus, woody ends trimmed off
6 anchovy fillets, finely sliced
3 garlic cloves, thinly sliced
1/2 cup/50 grams sliced (flaked) almonds, lightly toasted
1 1/2 teaspoons dried mint

Steps:

  • Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
  • Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
  • Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
  • Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
  • Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)



Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Provided by Engrossed

Categories     Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 -3 large onions, sliced
3 tablespoons unsalted butter
6 russet baking potatoes, peeled and sliced thin lengthwise
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 1/2 cups heavy cream
salt and pepper

Steps:

  • In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
  • Preheat oven to 400.
  • In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
  • Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
  • Bake the casserole on the middle rack for 10 minutes.
  • Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
  • Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
  • Great served with anything that goes well with a potato side dish.

Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3

ROASTED POTATOES WITH ANCHOVIES AND TUNA



Roasted Potatoes With Anchovies and Tuna image

In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds baby or fingerling potatoes
Kosher salt
Extra-virgin olive oil, for roasting
6 tablespoons unsalted butter (3/4 stick)
1 (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)
1 tablespoon capers, drained
2 garlic cloves, finely grated or minced
1 (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drained
1/2 teaspoon freshly ground black pepper
Fresh lemon juice, to taste
1 cup chopped soft herbs, including parsley, celery leaves and dill (optional)
1/4 cup thinly sliced red onion, shallot or scallion

Steps:

  • In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
  • Drain the potatoes, and let them cool until you can handle them.
  • Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
  • Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
  • Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
  • Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

MASHED POTATOES WITH ANCHOVIES



Mashed Potatoes With Anchovies image

Make and share this Mashed Potatoes With Anchovies recipe from Food.com.

Provided by hectorthebat

Categories     Mashed Potatoes

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes
1 teaspoon salt
8 anchovies
2 garlic cloves
1/4 teaspoon pepper
1/4 cup oil
1/2 cup creme fraiche

Steps:

  • Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
  • While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
  • Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.

Nutrition Facts : Calories 417.3, Fat 25.6, SaturatedFat 8.8, Cholesterol 47.6, Sodium 900, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 7.6

ROASTED POTATOES WITH ANCHOVIES AND LEMONS



Roasted Potatoes with Anchovies and Lemons image

Categories     Fish     Garlic     Potato     Side     Roast     Quick & Easy     Lemon     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 lb small (2-inch) white boiling potatoes, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced anchovy fillets
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons finely chopped garlic (3 large cloves)
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F.
  • Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
  • While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
  • Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

ANCHOVY MASHED POTATOES



Anchovy Mashed Potatoes image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 7

6 large russet (baking) potatoes (about 3 1/2 pounds)
1 onion, chopped fine
3/4 stick (6 tablespoons) unsalted butter
8 flat anchovies, rinsed, patted dry, and minced
3/4 cup milk
1/4 cup heavy cream
1/4 cup thinly sliced fresh chives or scallion greens

Steps:

  • Peel potatoes and cut into 1-inch pieces.
  • In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
  • In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
  • Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

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CRISPY SMASHED POTATOES RECIPE - BON APPéTIT
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2018-05-16 Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately …
From bonappetit.com
4.8/5 (136)
Estimated Reading Time 6 mins
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  • Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
  • Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
  • Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
  • Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.


ANCHOVY MASHED POTATOES - CLUB DES MILLIONNAIRES
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Directions. Peel potatoes, place in a large pot and cover with cold salted water. Bring to a boil. Once boiling, reduce heat to simmer and cook for 20-25 minutes or until fork tender. Drain and set aside in a large mixing bowl. Once potatoes are drained, melt butter in a small pan over low heat with the anchovies.
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Estimated Reading Time 30 secs
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  • Peel potatoes, place in a large pot and cover with cold salted water. Bring to a boil. Once boiling, reduce heat to simmer and cook for 20-25 minutes or until fork tender. Drain and set aside in a large mixing bowl.
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Estimated Reading Time 2 mins
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  • In a large sauce pan, heat 3 tablespoons of olive oil. Add the onion and pepper and cook until tender. Then add the garlic and saute together for a couple of minutes.
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POTATO AND ANCHOVY BAKE RECIPE - DELICIOUS. MAGAZINE
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  • Preheat the oven to 200°C/fan180°C/gas 6. Drain the anchovies, reserving their oil. Gently heat half the butter in a saucepan and stir in the anchovy oil as it melts. Add the onions and fry over a low heat until they are very sweet – don’t let them brown. This should take a good 20 minutes. Once cooked, set aside.
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GREEN GODDESS MASHED POTATOES - THE BOJON GOURMET
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MASHED POTATOES WITH ANCHOVIES RECIPES
Mashed Potatoes With Anchovies Recipes ROASTED POTATOES WITH ANCHOVIES AND TUNA. In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white …
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