MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Categories Potato Side Bake Vegetarian Parsley Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
- Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
FONTINA MASHED POTATOES, RICH AND DELICIOUS
I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!
Provided by CHRISSYG
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put your fontina in the freezer, this will make it easier to grate later.
- Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- Bring to a simmer and cook until potatoes are tender.
- Drain and mash the way you prefer (I like a ricer)
- Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
- Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- Just prior to serving, stir in chives.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
RICH MASHED POTATOES
At half a stick of butter per serving, this recipe obviously isn't for everyone, but it makes sumptuous mashed potatoes, rich in flavor and velvety in texture. Since both the milk proteins and the starch in the potatoes tend to mask the butter taste, you really can't use much less; adding the unmelted butter last also preserves its freshness. And no, this isn't the most buttery recipe ever, not by a long shot: "Chez Maxim's" (1962) gives a version from the Paris restaurant with 50% more butter than this, a full 3 sticks for a pound and a half of potatoes!
Provided by R. L. Wallace
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and quarter the potatoes, and cook 25 minutes in a steamer. (Three or four large garlic cloves, peeled, can be steamed and pureed along with the potatoes.).
- If not yet ready to serve, it is better to leave the potatoes in the hot steamer, off heat, than to make the puree in advance and try to keep it warm.
- Just before serving, combine the cream and seasonings in a 3-quart saucepan and bring to a full boil, so it reduces slightly. Off heat, puree the potatoes through a ricer or food mill directly into the hot cream, and stir together well with a rubber spatula. (The potatoes will seem too dry at this point, but the butter brings them to the right consistency.).
- Add the butter last, beating hard to produce a fluffy texture. Serve at once.
Nutrition Facts : Calories 692, Fat 62.7, SaturatedFat 39.5, Cholesterol 183.1, Sodium 324.1, Carbohydrate 31.1, Fiber 3.8, Sugar 1.4, Protein 4.8
RICH MASHED POTATOES
I CREATED this recipe to serve my husband and me, but it's so tasty I also prepare it for special occasions when we have dinner guests. The secret to the fluffy texture is making sure the potatoes are well drained, and heating the butter and cream before adding them. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a saucepan; cover with water. Cook until tender, about 10-12 minutes; drain. Add cream, butter, salt and pepper; mash until smooth. Garnish with parsley if desired.
Nutrition Facts :
RICH-TASTING MASHED POTATOES
This is a very simple and quick recipe for delicious, rich-tasting mashed potatoes. It's a perfect side dish to any meal. Yum.
Provided by Chef Amira
Categories Mashed Potatoes
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a deep pot and over high heat, drop the potatoes in the water. If needed, add more water to cover the potatoes.
- Add the chicken stock cubes.
- Bring to a boil, stirring occasionaly until the chicken stock cubes dissolve, then lower the heat and simmer until the potatoes are tender.
- Drain the potatoes, saving 1/4 cup of the broth.
- Place the potatoes in a large flat dish, add the butter, milk, and 1/4 cup of broth, and mash the potatoes until you get a soft purée. Meanwhile, add salt and pepper to taste, until you get the right taste for you.
- note: remember that the chicken stock is salty, so go easy on the salt at first. also, if you use salted butter, go even easier on the salt.
- I usually like my mashed potatoes with small lumps, so if you're like me, stop here. If you like your potaoes creamy, then use a hand mixer and blend to get a smooth and creamy texture.
- Bon appetit.
Nutrition Facts : Calories 270.4, Fat 6.7, SaturatedFat 4.1, Cholesterol 17.7, Sodium 607.3, Carbohydrate 47.8, Fiber 5.9, Sugar 2.1, Protein 6.3
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
PIZZA WITH FONTINA, POTATOES, AND TAPENADE
Provided by Rick Rodgers
Categories Olive Potato Appetizer Bake High Fiber Father's Day Dinner Lunch Fontina Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
- Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
- Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
- Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
- Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
- A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.
DIVINE MASHED POTATOES W/FONTINA-SAGE-BRUSSELS SPROUTS #5FIX
5-Ingredient Fix Contest Entry. You take the great rich flavor of Simply Potatoes Traditional Mashed Potatoes and blend with herbs and spices and cheese and broil in as a casserole, Serve a high mound on your plate and top with microwavable Brussels Sprouts and more cheese. Simple, easy, divine! Dig into this side dish and smile!
Provided by NancyManloveCooks
Categories Potato
Time 35m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to BROIL.
- Peel plastic film at corner of Simply Potatoes package to allow it to vent and place carton into the MICROWAVE. Heat on high for 3 minutes; then remove film completely and stir. Return to the microwave and cook on high for 1 more minute.
- While mashed potatoes are in the microwave, mince about 6 of the larger sage leaves; setting aside the smaller sage leaves to use for garnish.
- Remove the mashed potatoes from the microwave and add in the 3 ounces of shredded Fontina cheese, minced sage leaves, and garlic powder. Stir until evenly blended. Pour the potato mixture into greased 8x8x2-inch casserole dish. Sprinkle top of potatoes with 2 ounces of the shredded cheese.
- Place in the preheated OVEN and broil on high until cheese is melted and bubbly and golden brown spots appear (about 5-8 minutes). Remove from oven.
- While the potatoes broil, place the frozen Brussels sprouts package in microwave and cook as per the directions on the package, about 6 minutes on high.
- To plate, take an 1/2 to 3/4 cup serving portion of the broiled mashed potatoes and place on a plate. Top with a portion of the microwaved Brussels sprouts. Sprinkle with several of the small leaves of sage and a couple of pinches of the reserved shredded cheese. Serve.
Nutrition Facts : Calories 115, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.9, Sodium 228.1, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 7.6
BACON & FONTINA MASHED POTATOES
I serve this on special occasions. You may be able to substitute white potatoes, but with the Italian Fontina I prefer this with unpeeled red potatoes.
Provided by peachez
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and then lower heat and simmer 20- 25 minutes or until tender.
- Drain the potatoes into a colander. Return the potatoes to the saucepan. Over medium heat continuously shake the potatoes to remove any excess moisture 15-20 seconds. Remove them from the saucepan.
- Rice or mash the potatoes. Return the prepared potatoes to the saucepan--no heat now.
- In a small saucepan over medium heat add the precombined garlic through cream, gently stirring till the butter melts. Pour this sauce onto the potatoes, stirring to mix.
- Add the bacon through pepper; hand mix to combine. Taste and adjust for seasonings. Spoon seasoned potatoes onto plates and top with cheese.
Nutrition Facts : Calories 498, Fat 25.3, SaturatedFat 15.6, Cholesterol 79.7, Sodium 192, Carbohydrate 56.6, Fiber 6, Sugar 3.9, Protein 12.5
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- Preheat the oven to 400°. Lightly grease a 2-quart shallow baking dish. In a large saucepan, combine the potatoes with enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain well and transfer to a large bowl. Mash the potatoes with 4 tablespoons of the butter, the crème fraîche, parsley and chopped sage. Fold in the Fontina and season with salt and pepper. Spread the potato mixture in the prepared dish in an even layer.
- In a small bowl, using your fingers, blend the remaining 2 tablespoons of butter with the breadcrumbs and Parmesan until coarse crumbs form. Top the potatoes with the breadcrumb mixture. Bake for about 30 minutes, until golden and crisp on top.
- Meanwhile, in a small skillet, heat 1/4 inch of olive oil over low heat. Add the sage leaves and cook, stirring occasionally, until crisp, about 3 minutes. Transfer the sage to paper towels to drain. Scatter the fried sage over the casserole and serve.
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