Roast Chorizo Mashed Potatoes With Manchego And Charred Chard Recipes

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SAUTEED POTATOES WITH CHORIZO



Sauteed Potatoes with Chorizo image

Provided by Marcela Valladolid

Categories     side-dish

Time 35m

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHEESY CHARD MASHED POTATOES



Cheesy Chard Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Add 1/2 pound grated gruyere to Classic Mash; top with roasted tomatoes and cooked Swiss chard.
  • Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
  • Roasted Tomato Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning.
  • Swiss Chard Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash.
  • See all 50 easy mashed potato recipes

MANCHEGO MASHED POTATOES



Manchego Mashed Potatoes image

a la Rachael Ray-- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well.

Provided by Sandi From CA

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or 3/4-1 cup cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper

Steps:

  • Halve large potatoes, small ones can be left whole.
  • Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
  • Uncover, salt the water and cook until tender, 12 to 15 minutes.
  • Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

Nutrition Facts : Calories 458, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.9, Sodium 131.4, Carbohydrate 74.3, Fiber 7.7, Sugar 4.5, Protein 10.2

STOVE POT ROAST WITH MASHED POTATOES



Stove Pot Roast With Mashed Potatoes image

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.

Provided by cmm511

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h30m

Yield 8

Number Of Ingredients 14

Pot Roast:
1 (3 pound) beef chuck roast
salt and ground black pepper to taste
4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
1 cup water
1 white onion, cut into large wedges
5 cloves garlic
1 (16 ounce) package carrots, peeled
1 sprig fresh rosemary
Mashed Potatoes:
5 pounds Yukon Gold potatoes, peeled and diced
1 (12 ounce) can evaporated milk, or as needed
½ cup butter
salt to taste

Steps:

  • Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
  • Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
  • Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
  • Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Nutrition Facts : Calories 681.7 calories, Carbohydrate 62.6 g, Cholesterol 120.3 mg, Fat 34.6 g, Fiber 6.4 g, Protein 31.2 g, SaturatedFat 17.1 g, Sodium 756.7 mg, Sugar 7.5 g

ROAST CHORIZO MASHED POTATOES WITH MANCHEGO AND CHARRED CHARD



ROAST CHORIZO MASHED POTATOES WITH MANCHEGO AND CHARRED CHARD image

Yield 4

Number Of Ingredients 15

2 pounds baby Yukon gold potatoes, halved
1/2 to 3/4 cup whole milk
Salt and pepper
1/3 pound Manchego cheese, shredded, about 1 1/2 cups
1 1/2 pounds Spanish chorizo, cut into thick slices on an angle
1 medium Spanish onion, root end attached, cut into thin wedges
1 cup large Spanish olives
EVOO - Extra Virgin Olive Oil for liberal drizzling, plus 2 tablespoons
3 to 4 cloves garlic, 2 to 3 finely chopped, 1 halved
1 pound chard, stripped and chopped
1 1/2 teaspoons smoked sweet paprika, half a palmful
Freshly grated nutmeg, to taste
1 cup chicken stock
Crusty bread, such as peasant style or baguette, halved and cut into chunks
1 large vine ripe tomato or 2 ripe plum tomatoes

Steps:

  • Heat oven to 450°F. Place potatoes in a pot, cover with water, bring to a boil and cook to tender. Mash with milk, salt, pepper and cheese. While water for the potatoes comes to a boil, heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic then rub with halved ripe tomatoes. Drizzle bread with EVOO and season with salt. Serve potatoes, greens and roast chorizo with tomato toast alongside.

MASHED POTATOES (RACHAEL RAY STYLE)



MASHED POTATOES (RACHAEL RAY STYLE) image

Number Of Ingredients 4

2 pounds baby Yukon gold potatoes, halved & not peeled
1/2 to 3/4 cup whole milk
Salt and pepper
1/3 pound Manchego cheese, shredded, about 1 1/2 cups

Steps:

  • Place potatoes in a pot, cover with water, bring to a boil. Remove lid from pot (to prevent the starch from rising & causing it to boil over) and cook to tender. Mash with milk, salt, pepper and cheese. Use a hand masher so there are some large chunks of potato.

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