Olive Oil Mashed Potatoes With Pancetta Recipes

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OLIVE OIL MASHED POTATOES WITH PANCETTA



Olive Oil Mashed Potatoes with Pancetta image

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and cubed
3 slices pancetta or bacon, chopped
1 tablespoon plus 1/4 cup olive oil, divided
4 garlic cloves, minced
1/3 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes., Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat., Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.

Nutrition Facts : Calories 206 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

Steps:

  • Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
  • Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 baking potatoes (each about 8 ounces)
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
  • Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.

MASHED POTATOES WITH OLIVE OIL AND PANCETTA



Mashed Potatoes with Olive Oil and Pancetta image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

3 pounds Yukon gold potatoes, peeled and cubed
Kosher salt
2 ounces pancetta, cubed very small
1/2 small yellow onion, chopped fine
1 cup whole milk
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoon roughly chopped fresh parsley

Steps:

  • Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes.
  • Meanwhile, add the pancetta and onions to a large skillet. Turn on the heat to medium-high, and saute until the pancetta is crisp and golden. Add the milk and season with salt and pepper. Heat until hot.
  • Drain the potatoes well in a colander. Use a food mill to rice the potatoes into the milk mixture. Fold together the potatoes with the hot milk, olive oil and chopped parsley.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

Categories     Potato     Side     Vegetarian     Quick & Easy     Winter     Vegan     Chive     Boil     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb large boiling potatoes
1 tablespoon plus 1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives (optional)

Steps:

  • Peel and quarter potatoes. Put potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.
  • Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.

MASHED POTATOES WITH PANCETTA AND LEEKS



Mashed Potatoes with Pancetta and Leeks image

Categories     Pork     Potato     Vegetable     Side     Sauté     Christmas     Easter     Thanksgiving     Dinner     Winter     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
2 ounces sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
3/4 teaspoon dried thyme
1/4 cup 1/4-inch carrot pieces
1/3 cup 1/4-inch zucchini pieces
*Available at Italian markets and some supermarkets.

Steps:

  • Cook potatoes in pot of boiling salted water until tender, about 30 minutes.
  • Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer.
  • Drain potatoes. Peel and return to same pot. Add remaining 2 tablespoons oil and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

OLIVE-OIL MASHED POTATOES



Olive-Oil Mashed Potatoes image

These easy-to-make mashed potatoes are smooth and creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

1 1/2 pounds waxy potatoes (4 medium)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup skim milk

Steps:

  • Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
  • Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.

Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are rediculously easy and they are absolutely delicious! You've really got to try these! The recipe is from the September 2008 Gormet Magazine.

Provided by Chef Johnny Ringo

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs yukon gold potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 cup water (reserved from cooking the potatoes)

Steps:

  • Peel and cut potatoes into 2 inch chucks.
  • Cover potatoes with cold water and salt.
  • Boil, partially covered until tender, 12 to 15 minutes.
  • Reserve 1 cup cooking water and drain potatoes.
  • Heat oil in a pot over medium heat and remove from heat.
  • Force potatoes through potato ricer into oil in pot(you really need a potato ricer for this recipe).
  • Stir in cooking water, salt and pepper to taste.

Nutrition Facts : Calories 356.4, Fat 18.2, SaturatedFat 2.5, Sodium 1173.4, Carbohydrate 45.7, Fiber 4.1, Sugar 2, Protein 4.2

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