HOW TO MAKE GARLIC MASHED POTATOES FROM SCRATCH RECIPES

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BEEF STEW WITH POTATOES RECIPE - HOW TO MAKE SUNDAY NIGHT ...



Beef Stew With Potatoes Recipe - How to Make Sunday Night ... image

Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 21

For the Stew:

3 tbsp.

olive oil

1 tbsp.

butter

2 lb.

beef stew meat (chuck roast cut into chunks)

Salt and pepper

1

whole medium onion, diced

3

cloves garlic, minced

4 oz.

tomato paste

4 c.

low sodium beef stock or broth, more if needed for thinning

Several dashes Worcestershire

1/2 tsp.

sugar

4

whole carrots, peeled and diced

2

whole turnips, peeled and diced

2 tbsp.

minced fresh parsley

For the Mashed Potatoes:

5 lb.

russet potatoes, peeled

1

package (8-ounce) cream cheese, softened

1

stick butter, softened

1/2 c.

heavy cream

1 tsp.

seasoned salt

Salt and pepper, to taste

Steps:

  • Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.  Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.  Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.  After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed! When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end. Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible. Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed. Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

LOW-CARB MASHED CAULIFLOWER RECIPE - SKINNYTASTE



Low-Carb Mashed Cauliflower Recipe - Skinnytaste image

Mashed Cauliflower is essentially a creamy cauliflower puree that makes a delicious low-carb or Keto alternative to mashed potatoes.

Provided by Gina

Categories     Side Dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

1 medium head cauliflower (cut up into florets)
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp salted butter (plus optional more for serving)

Steps:

  • Steam or boil cauliflower and garlic until soft.
  • Drain the cauliflower, then add buttermilk, butter, salt, pepper and purée with an immersion blender. (If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it!) A regular blender would work fine as well.

Nutrition Facts : ServingSize 3 /4 cup, Calories 62 kcal, CarbohydrateContent 8.5 g, ProteinContent 3.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 6 mg, SodiumContent 67 mg, FiberContent 4 g, SugarContent 3 g

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