Tasty Mashed Potatoes ~ again!

IRISH COLCANNON


Adapted from The Happy Herbivore Abroad, by Lindsay Nixon

2 1/2 pounds potatoes, peeled, chopped into 1" cubes

Two handfuls of shredded cabbage OR about 3 large leaves of washed kale, chopped

1 large onion, diced

generous dash Creole seasoning (to taste)

salt and black pepper (to taste)

unsweetened soy milk (enough to mash potatoes)

1 tablespoon Dijon mustard (or more, to taste)

Instructions.

Place potatoes in a large pot of water. Add a dash of salt, and bring to boil. Stir in cabbage or kale. Once boiling, reduce heat to simmer.

Cover, and cook for 15 to 20 minutes, stirring occasionally, until cabbage or kale is soft, and potatoes are tender.

Remove from heat, and drain.

Meanwhile, saute onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Add a few dashes of Creole seasoning, salt, and pepper. When onion is fragrant and begins to brown, remove from heat and set aside.

With a potato masher or electric mixer, smash the potatoes with enough soy milk to achieve the right mashed/smashed potato consistency. Mix in sauteed onions and Dijon mustard.

Season generously with salt and pepper to taste. Serve immediately.


the above recipe originally off this site!



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smashing good taties!

If you are looking for something quick, easy and tasty using potatoes, then here it is!

I have made these a few times, but each time I change some of the ingredients. The following is fairly basic, but you can add or change the topping to suit you and your family.

boil the required number of small potatoes till 'just tender'.

You can use any potato, but better to use the smaller ones like the Chat Potatoes.  Boil until 'just tender'.

place a small amount of olive oil on a baking tray

Take a large baking tray and to make it easier on yourself, cover with foil. Then cover with about a tablespoon of olive oil.  (in the USA that is a serving spoon full)

can create your own mix here, this is garlic and olive oil

While waiting for the potatoes to cool down, I make up the mix that is to go on top of them.  Here is a mix of olive oil and garlic.  Fresh garlic is obviously better, but had the paste on hand so used that this time. I also add a bit of salt & pepper to the mix.

if you want to add onions, chop 1/2 an onion finely

I don't always use onions, but this time I did. But you don't need much, maybe just half an onion to about 10 small potatoes.  I think next time I would gently fry them in a little olive oil prior to putting them on the top of the potato.

once the potatoes have reached their 'just tender' stage,
then place on oiled tray.

Take the potatoes out of the pot and place them on the oiled baking tray. Make sure there is not too much oil on the tray, it is not needed.

using a potato masher, press down lightly on each potato, enough to 'break them'

If you don't have a potato masher to press down on them, then use a large fork. Press gently, just enough to 'break' the potato.

at this point add the olive oil & garlic mix to each one, add the finely chopped onion.

Now add a little of the olive oil and garlic mix, then the onion and lastly some grated or shaved Parmesan cheese.

then add Parmesan cheese, I usually shave the Parmesan, but only had the packet this time!

You can also add herbs or perhaps some pre cooked and finely chopped bacon pieces or try these other variations ....

can be cooked a little longer than what I have here.

Leave off the onion and add some thyme, cook a little longer (45 mins)

leave off the onion and garlic, just add cheese and rosemary

Put the baking tray (with the potatoes) in a pre heated oven of approx 160c - 180c deg for about 30 - 45 mins.  These are very tasty and can be served as a side dish with salads, at a BBQ, or with the Sunday Roast ... in fact these tasty little smashers can be served at anytime with anything!



Hope you enjoy them!





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roasted tomato soup

This recipe is straight from taste.com.au and it delicious!!

The potatoes give it the creamy texture.

• 1kg roma tomatoes, halved
• 2 tablespoons olive oil
• 3 sprigs fresh thyme
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 200g potato, peeled, chopped
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar
• 2 cups vegetable stock
• Fresh thyme leaves and bread, to serve
  
• Step 1
  
  Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
  
• Step 2
  
  Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
  
• Step 3
  
  Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.
  
  
  Click on the link to see the recipe on Taste.com.au

Well worth making as it is quick and easy ... I used 4 cloves garlic, I didn't have any Thyme so left it out and I used only one teaspoon of the brown sugar.


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