Best Mashed Potatoes With Anchovies Recipes

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
• Preheat oven to 400.
• In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
• Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
• Bake the casserole on the middle rack for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
• Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
• Great served with anything that goes well with a potato side dish.

MASHED POTATOES WITH ANCHOVIES

Steps:

• Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
• While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
• Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.

BOBBY'S FAVORITE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

ANCHOVY MASHED POTATOES

Steps:

• Peel potatoes and cut into 1-inch pieces.
• In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
• In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
• Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

ROASTED POTATOES WITH ANCHOVIES AND TUNA

Steps:

• In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
• Drain the potatoes, and let them cool until you can handle them.
• Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
• Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
• Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
• Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY

Steps:

• Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
• When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
• Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.