I tried this recipe last night for the first time and it was AMAZING!!! I have found that most garlic mashed potatoes in restaurants are not gluten free, unfortunately! I was surprised by this! This recipe is not only gluten free, but it's super easy as well! They are so good, they don't even need gravy! Although I served them with Pork Piccata and they were extra delicious with a little bit of that white wine, lemon sauce on top!
Enjoy!
Kirsten
GARLIC MASHED POTATOES
1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1) Place the potatoes and garlic in a steamer basket fitter over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.
2) Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave.
3) Remove the steamer basket and drain the water from the large pot.
4) Transfer the potatoes and garlic to the pot, add the oil, salt and broth, and mash until smooth.
NOTES:
~I couldn't find Yukon Gold potatoes at the store, so I just went with another yellow potato.
~I recommend using a chicken broth that has only a few ingredients! Some of them are full of unhealthy stuff, like MSG! Aldi has a great organic broth that is super cheap!
~I always use Kosher salt for cooking.
~I did this in my rice cooker/steamer and it was SO easy!! Also, I heated the chicken broth in the microwave, You just want it to be warm so it doesn't cool off your potatoes!
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Tuesday, January 14, 2020
Thursday, February 11, 2016
Sweet Potato Mash with Caramelized Onions
I just love this flavor combination! Serve it next to the Banger Sausage Patties and you've got one healthy and delicious meal!
Enjoy!
Kirsten
SWEET POTATO MASH WITH CARAMELIZED ONIONS
4 medium sweet potatoes, peeled and cut into large dice
5 tablespoons Ghee, divided
1/2 cup full-fat coconut milk
3 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1) Bring 4 cups of water to a boil in a medium pot over medium-high heat.
2) Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot.
3) Add 2 tablespoons of the ghee and the coconut milk. Using a potato masher, immersion blender or large kitchen fork, mash and mix the sweet potatoes with the ghee and the coconut milk. Cover the pot to keep warm and set aside.
4) While the potatoes are cooking, heat 3 tablespoons of the ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onions and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step-the browner the color, the more concentrated the flavor will be.)
5) Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine.
NOTES:
~Ghee is clarified butter. You could use butter if you don't have Ghee, but if you are dairy free - then try Ghee! It still has the butter flavor, but without the dairy!
~Caramelizing the onion adds so much flavor, but it takes care and patience. First, don't slice the onions too thin or they'll dry out too much while cooking. Aim for slices about 1/8 inch thick. Make sure you use a large enough pan - crowd your onions and they'll steam instead of caramelize. Finally, don't rush the process! Onions should be soft in texture and a rich brown color before you pull them off the stove!
~Serve alongside Banger Sausage Patties for a healthy and delicious dinner - or breakfast!
Enjoy!
Kirsten
SWEET POTATO MASH WITH CARAMELIZED ONIONS
4 medium sweet potatoes, peeled and cut into large dice
5 tablespoons Ghee, divided
1/2 cup full-fat coconut milk
3 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1) Bring 4 cups of water to a boil in a medium pot over medium-high heat.
2) Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot.
3) Add 2 tablespoons of the ghee and the coconut milk. Using a potato masher, immersion blender or large kitchen fork, mash and mix the sweet potatoes with the ghee and the coconut milk. Cover the pot to keep warm and set aside.
4) While the potatoes are cooking, heat 3 tablespoons of the ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onions and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step-the browner the color, the more concentrated the flavor will be.)
5) Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine.
NOTES:
~Ghee is clarified butter. You could use butter if you don't have Ghee, but if you are dairy free - then try Ghee! It still has the butter flavor, but without the dairy!
~Caramelizing the onion adds so much flavor, but it takes care and patience. First, don't slice the onions too thin or they'll dry out too much while cooking. Aim for slices about 1/8 inch thick. Make sure you use a large enough pan - crowd your onions and they'll steam instead of caramelize. Finally, don't rush the process! Onions should be soft in texture and a rich brown color before you pull them off the stove!
~Serve alongside Banger Sausage Patties for a healthy and delicious dinner - or breakfast!
Monday, December 8, 2014
Egg Nog Smashed Sweet Potatoes
I made a new recipe the other night called "The Best Pulled Pork in the Slow Cooker" and I decided to make some mashed sweet potatoes with it. I happened to have some holiday egg nog in the fridge, so I thought, what the heck, let's see how this turns out. Well, it was AWESOME!!! Especially with the spicy pulled pork. I just love the sweet and spicy combo! I think you will too!
Enjoy!
Kirsten
PS: This recipe is my own personal creation! I hope you like it as much as I do!
EGG NOG SMASHED SWEET POTATOES
4-5 Sweet Potatoes
1/3-1/2 cup of egg nog
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
3-4 tablespoons butter
2 tablespoons sugar
1) Peel the sweet potatoes and cut them into small equal sized chunks.
2) Bring a large pot of water to boiling and add the sweet potato chunks. Cook until tender and drain.
3) Mash the potatoes with a potato masher or a hand held immersion blender. Add the remaining ingredients and mash/mix well.
4) Top with a sprinkle of nutmeg and serve.
NOTES:
~I did not measure the spices when I made it, so I am guessing. Just play with it! Also, keep in mind that you don't want to over do the nutmeg if you are going to sprinkle some on top as a garnish.
~I used Oberweis Egg Nog, which is super thick and creamy, so if you are using a different brand that is thinner, you might want to start with the smaller amount and add more if need be.
Enjoy!
Kirsten
PS: This recipe is my own personal creation! I hope you like it as much as I do!
EGG NOG SMASHED SWEET POTATOES
4-5 Sweet Potatoes
1/3-1/2 cup of egg nog
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
3-4 tablespoons butter
2 tablespoons sugar
1) Peel the sweet potatoes and cut them into small equal sized chunks.
2) Bring a large pot of water to boiling and add the sweet potato chunks. Cook until tender and drain.
3) Mash the potatoes with a potato masher or a hand held immersion blender. Add the remaining ingredients and mash/mix well.
4) Top with a sprinkle of nutmeg and serve.
NOTES:
~I did not measure the spices when I made it, so I am guessing. Just play with it! Also, keep in mind that you don't want to over do the nutmeg if you are going to sprinkle some on top as a garnish.
~I used Oberweis Egg Nog, which is super thick and creamy, so if you are using a different brand that is thinner, you might want to start with the smaller amount and add more if need be.
Wednesday, May 14, 2014
Easy Cheesy Scalloped Potatoes
My mother-in-law made these delicious scalloped potatoes for Easter and they were a huge hit! You can even make them in a slow cooker if you are short on oven space! They are a favorite at my house and I'm sure they will be at yours too!
Enjoy!
Kirsten
EASY CHEESY SCALLOPED POTATOES
4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese
1) Slice the potatoes and microwave them for about 3 minutes.
2) In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order: butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.
3) Bake in a 350F oven for about 1 hour or until potatoes are tender. If using a slow cooker, put on low for about 45 minutes.
Enjoy!
Kirsten
EASY CHEESY SCALLOPED POTATOES
4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese
1) Slice the potatoes and microwave them for about 3 minutes.
2) In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order: butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.
3) Bake in a 350F oven for about 1 hour or until potatoes are tender. If using a slow cooker, put on low for about 45 minutes.
Saturday, March 1, 2014
Cinnamon Baked Sweet Potatoes
I had a girl's night recently with a couple of my sisters and my friend Virgene made these awesome sweet potatoes! They were tender and sweet and I couldn't believe they didn't have any sugar on them! I had to have the recipe! I made them tonight for dinner and they were incredible, once again. I'm not sure you can call it a recipe, it's a little vague when it comes to amounts, but here goes!
Enjoy,
Kirsten
CINNAMON BAKED SWEET POTATOES
Sweet potatoes (washed and cut into bite sized chunks, skin on)
Cinnamon
Paprika
Coconut oil
1) Preheat oven to 375F and spray a cookie sheet with cooking spray, or brush with oil.
2) Put sweet potatoes into a large bowl, drizzle with coconut oil and sprinkle with cinnamon and paprika.
3) Toss until potatoes are covered evenly in the oil and spices.
4) Bake for 40 minutes or until potatoes are fork tender.
NOTES:
~I used about 6 sweet potatoes and I have a ton left over, which is what I wanted, but if you don't want leftovers, I wouldn't use more than 1 potato per person.
~I have no idea how much cinnamon and paprika I used. Just sprinkle and toss, sprinkle and toss until it looks covered and smells nice! I used more cinnamon than paprika, you want the paprika to be a background flavor, so don't use too much - and do not use Smoked Paprika - just regular Paprika!
~You could use olive, canola or any other oil, but I like coconut oil. It's super healthy and it adds a great flavor to this dish. Unless your house is hot, it will be solid, so you can melt it in the microwave first.
Enjoy,
Kirsten
CINNAMON BAKED SWEET POTATOES
Sweet potatoes (washed and cut into bite sized chunks, skin on)
Cinnamon
Paprika
Coconut oil
1) Preheat oven to 375F and spray a cookie sheet with cooking spray, or brush with oil.
2) Put sweet potatoes into a large bowl, drizzle with coconut oil and sprinkle with cinnamon and paprika.
3) Toss until potatoes are covered evenly in the oil and spices.
4) Bake for 40 minutes or until potatoes are fork tender.
NOTES:
~I used about 6 sweet potatoes and I have a ton left over, which is what I wanted, but if you don't want leftovers, I wouldn't use more than 1 potato per person.
~I have no idea how much cinnamon and paprika I used. Just sprinkle and toss, sprinkle and toss until it looks covered and smells nice! I used more cinnamon than paprika, you want the paprika to be a background flavor, so don't use too much - and do not use Smoked Paprika - just regular Paprika!
~You could use olive, canola or any other oil, but I like coconut oil. It's super healthy and it adds a great flavor to this dish. Unless your house is hot, it will be solid, so you can melt it in the microwave first.
Thursday, April 4, 2013
Holiday Mashed Potatoes
These are by far the best mashed potatoes I have ever had! We usually make them for Thanksgiving and Christmas. It's a family recipe, from my husband's side, his Mom always made them and and I was lucky enough to get the recipe from her!
Enjoy!
Kirsten
HOLIDAY MASHED POTATOES
1 - 5 pound bag potatoes
1 package (8 ounces) cream cheese
1 cup half & half
1/2 cup butter
1 teaspoon sea salt
1 teaspoon season salt or garlic salt (optional)
1/4 teaspoon pepper
1) Boil potatoes until soft and ready for mashing. Drain.
2) In a large bowl, mash or whip potatoes with all other ingredients.
3) Put mixture into large casserole dish sprayed lightly with non-stick cooking spray. Cover with Saran wrap and refrigerate over night.
4) Set the casserole dish out on the counter 1 hour before baking and then bake at 350F for 30-45 minutes.
5) Garnish with chives, parsley or paprika if desired.
NOTES:
~I use kosher salt instead of sea salt, but either would be fine.
~I have never added the season salt or garlic salt and they are awesome, but if you want to add a bit more background flavor and saltiness, then go for it!
Enjoy!
Kirsten
HOLIDAY MASHED POTATOES
1 - 5 pound bag potatoes
1 package (8 ounces) cream cheese
1 cup half & half
1/2 cup butter
1 teaspoon sea salt
1 teaspoon season salt or garlic salt (optional)
1/4 teaspoon pepper
1) Boil potatoes until soft and ready for mashing. Drain.
2) In a large bowl, mash or whip potatoes with all other ingredients.
3) Put mixture into large casserole dish sprayed lightly with non-stick cooking spray. Cover with Saran wrap and refrigerate over night.
4) Set the casserole dish out on the counter 1 hour before baking and then bake at 350F for 30-45 minutes.
5) Garnish with chives, parsley or paprika if desired.
NOTES:
~I use kosher salt instead of sea salt, but either would be fine.
~I have never added the season salt or garlic salt and they are awesome, but if you want to add a bit more background flavor and saltiness, then go for it!
Monday, February 4, 2013
Pecan Sweet Potato Bake
We call this Sweet Potato Casserole in our house. It is so sweet and delicious, you could eat it for dessert! My kids even like it! It's not low-fat for sure, but if you just make it occasionally, it's a great way to get your kids to eat sweet potatoes! Also, it is gluten free and can easily be made dairy-free. It's a great supplement to your Thanksgiving or Christmas dinners as well!
Enjoy!
Kirsten
PS: This recipe came from my friend Amy.
PECAN SWEET POTATO BAKE
3 cups mashed sweet potatoes
2 eggs
1/2 cup sugar
1/4 cup half & half
1/4 cup butter, softened
2 teaspoons vanilla
1/8 teaspoon salt
Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
1/4 cup cold butter
1/2 cup chopped pecans
1) Combine first seven ingredients in a large mixing bowl. Beat until light and fluffy.
2) Transfer to a greased 11x7x2 inch baking dish.
3) For topping, combine the brown sugar and flour in a bowl. Cut in the butter until crumbly. Fold in pecans.
4) Sprinkle over sweet potato mixture.
5) Bake, uncovered, at 350F for 30-35 minutes or until a knife inserted near the center comes out clean.
NOTES:
~Peel sweet potatoes, cut into 1 inch pieces (for faster cooking time) and boil until tender, then mash.
~I have made this using Almond Milk instead of the 1/2 & 1/2 and it turned out great!
~Do not leave the flour out of the topping! I did it once, by mistake, and it definitely made a difference!
~I have never measured the sweet potatoes. I figure 1 large sweet potato is about a cup, maybe throw in one more for good measure and it always come out awesome! So don't waste your time dirtying your measuring cup!
~You can double the recipe for a 13x9 inch dish, but do not double the topping, keep it the same.
Enjoy!
Kirsten
PS: This recipe came from my friend Amy.
PECAN SWEET POTATO BAKE
3 cups mashed sweet potatoes
2 eggs
1/2 cup sugar
1/4 cup half & half
1/4 cup butter, softened
2 teaspoons vanilla
1/8 teaspoon salt
Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
1/4 cup cold butter
1/2 cup chopped pecans
1) Combine first seven ingredients in a large mixing bowl. Beat until light and fluffy.
2) Transfer to a greased 11x7x2 inch baking dish.
3) For topping, combine the brown sugar and flour in a bowl. Cut in the butter until crumbly. Fold in pecans.
4) Sprinkle over sweet potato mixture.
5) Bake, uncovered, at 350F for 30-35 minutes or until a knife inserted near the center comes out clean.
NOTES:
~Peel sweet potatoes, cut into 1 inch pieces (for faster cooking time) and boil until tender, then mash.
~I have made this using Almond Milk instead of the 1/2 & 1/2 and it turned out great!
~Do not leave the flour out of the topping! I did it once, by mistake, and it definitely made a difference!
~I have never measured the sweet potatoes. I figure 1 large sweet potato is about a cup, maybe throw in one more for good measure and it always come out awesome! So don't waste your time dirtying your measuring cup!
~You can double the recipe for a 13x9 inch dish, but do not double the topping, keep it the same.
Sunday, January 20, 2013
Cheesy Potatoes
These are sinful, but absolutely amazing and very easy to make! This is one of those great potluck dishes that everyone will want the recipe for! This recipe is gluten-free, but unfortunately, not dairy-free.
Enjoy!
Kirsten
PS: This recipe came from my friend Stacy, so I'm not sure of the origin of the recipe.
CHEESY POTATOES
1 pound Velveeta
1 can cream of chicken soup (gluten-free recipe below)
2 sticks butter
1 bag frozen shredded hashbrowns
2 cups gluten-free cornflakes
Enjoy!
Kirsten
PS: This recipe came from my friend Stacy, so I'm not sure of the origin of the recipe.
CHEESY POTATOES
1 pound Velveeta
1 can cream of chicken soup (gluten-free recipe below)
2 sticks butter
1 bag frozen shredded hashbrowns
2 cups gluten-free cornflakes
1) Melt Velveeta and 1 stick of butter in microwave until
creamy. Add soup and mix well.
2) Put hashbrowns in 9x13 pan. Poor cheese mixture over the top and stir well. Spread evenly in
pan.
3) Bake at 350F for 30 minutes.
4) Melt remaining stick of butter and
stir in cornflakes. Spread evenly over top of potatoes. Bake for another
30 minutes.
Gluten-Free Condensed Cream of Chicken Soup
1 cup milk
2 tablespoons corn starch
1 tablespoon butter
1 cube chicken bouillon
1/2 teaspoon salt
Dash of pepper
1) Whisk cold milk and corn starch in small saucepan
over med-high heat until dissolved.
2) Add butter, chicken bouillon, salt and pepper.
3) Continue to whisk until boiling. Turn
to low and let simmer for 1 minute.
Friday, January 18, 2013
Roasted Sweet Potato Salad
This is a super delicious recipe from my cousin (Kristin). It's healthy and delicious and very easy to make! This one isn't so "kid friendly", but I had to include it on my blog because it ROCKS in my opinion!!
Enjoy,
Kirsten
ROASTED SWEET POTATO SALAD
4 large sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 garlic cloves, minced
Garnish: fresh rosemary
1) Preheat oven to 450F.
2) Coat a large roasting pan with gluten-free cooking spray.
3) Toss together the sweet potatoes and 1 tablespoon of the oil in the pan.
4) Bake, uncovered, for 40-45 minutes or until the sweet potatoes are tender and roasted, stirring after 30 minutes.
5) Whisk together remaining 1 tablespoon oil, honey and the next 5 ingredients in a large serving bowl. Add warm potatoes and toss gently.
6) Cool and garnish if desired.
NOTES:
~I made this a day ahead and warmed it up in the microwave just to take the chill off. You could even take it out of the fridge and leave it on the counter for a while before serving, to bring it to room temp and it would be great!
Enjoy,
Kirsten
ROASTED SWEET POTATO SALAD
4 large sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 garlic cloves, minced
Garnish: fresh rosemary
1) Preheat oven to 450F.
2) Coat a large roasting pan with gluten-free cooking spray.
3) Toss together the sweet potatoes and 1 tablespoon of the oil in the pan.
4) Bake, uncovered, for 40-45 minutes or until the sweet potatoes are tender and roasted, stirring after 30 minutes.
5) Whisk together remaining 1 tablespoon oil, honey and the next 5 ingredients in a large serving bowl. Add warm potatoes and toss gently.
6) Cool and garnish if desired.
NOTES:
~I made this a day ahead and warmed it up in the microwave just to take the chill off. You could even take it out of the fridge and leave it on the counter for a while before serving, to bring it to room temp and it would be great!
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