Best Mashed Potatoes With Vegetables Recipes

Mashed Potatoes With Vegetables image

Provided by J. White Harris

Time 50m

Number Of Ingredients 14

1 lb potatoes, peeled, rough chopped
12 oz sweet potatoes, peeled, rough chopped
6 c chicken broth
2 medium carrots, rough chopped
1 medium yellow onion, peeled, rough chopped
4 clove garlic, peeled, rough chopped
1 tsp dill weed
1/2 c sour cream and more if needed
3 Tbsp chopped cilantro
1 tsp salt or to taste
1/4 tsp freshly ground black pepper, to taste
1/2 stick butter, cut up
1/4 c cooked corn
1/4 c cooked green beans

Steps:

1. Put potatoes, sweet potatoes, and broth in a large pot. Bring to a boil for about 15 minutes.
2. Add the carrots, onion, and garlic to the pot and cook until all of the vegetables are tender, about 20 more minutes.
3. Drain the vegetables, reserving the broth. Add the dill, sour cream, cilantro, butter, salt and pepper. Use an electric mixer to mix and mash up these vegetables and condiments.
4. Add the corn, green beans, and chopped cilantro and fold into the potato mixture. Taste and adjust the seasonings if needed. Serve and enjoy.
5. You can use the cooking liquid to make a tasty gravy to use with the meal. This turned out good enough that everyone went back for seconds and all was eaten.

Mashed Potatoes and Root Vegetables image

Provided by Dancer

Categories Vegetable

Time 40m

Yield 5 cs.

Number Of Ingredients 10

2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
1 cup sweet potato, peeled,diced (yellow variety)
1/2 cup rutabaga, peeled,diced
1/2 cup turnip, peeled,diced
1/4 cup heavy cream
1/4 cup milk
1 tablespoon unsalted butter
1 pinch ground nutmeg
1 pinch white pepper
1 tablespoon kosher salt

Steps:

Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
Cover pot and bring to a boil over high heat.
Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
Drain vegetables then return them to the pot.
To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
Stir them constantly to prevent scorching.
Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
Taste for seasoning and serve hot.

Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8

Savory Mashed Root Vegetables image

Provided by Tyler Florence

Categories side-dish

Time 38m

Yield 12 servings

Number Of Ingredients 10

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

Steps:

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.