Provencial Black Olive And Fresh Thyme Mashed Potatoes Recipes

PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES

Steps:

• Put potatoes in a large saucepan and cover with cold water and bring to a boil.
• Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
• Drain well.
• Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
• Add the olives and thyme. Garnish with fresh thyme.
• Season generously with salt and pepper.
• According to Oprah this serves 12 to 15.

GOAT CHEESE & BLACK OLIVE MASHED POTATOES

Steps:

• Boil the potatoes with the thyme for 10 minutes.
• Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
• Reserve 1/3 cup potato water.
• Drain the potatoes and garlic.
• Mash potatoes and garlic until smooth.
• Stir in cream, goat cheese, olives, olive oil salt and pepper.
• If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.

CELERY MASHED POTATOES

Steps:

• Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
• Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
• Whir the simmered mixture in a a blender or food processor until well pureed.
• While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
• Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
• Season to taste with salt and pepper.
• Makes about 6 servings.
• Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.

CHUNKY MASHED POTATOES

Steps:

• Boil potatoes until tender, i prefer to leave the skin on.
• Drain water and put potatoes in a mixing bowl.
• Add margarine and sour cream.
• Use an hand masher and mash until desired consistency.
• Add salt, garlic powder and pepper to taste.
• Sprinkle chives or parsley on top.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

MASHED POTATOES WITH BLACK OLIVES

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

THYME ROASTED POTATOES

Steps:

• Preheat oven to 450°F and place a backing pan on rack in lower third.
• Toss together all ingredients in a bowl; season with salt and pepper.
• Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
• Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).

GARLIC-THYME MASHED POTATOES

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.