MASH POTATO CALORIES RECIPES

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COMFORTING MASH | JAMIE OLIVER RECIPES



Comforting mash | Jamie Oliver recipes image

Yield 10

Number Of Ingredients 4

1.5 kg potatoes
1 celeriac (800g)
25 g unsalted butter
2 tablespoons semi-skimmed milk

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here. ON THE DAY Peel the potatoes and celeriac, chop into even-sized chunks and place in a large pan of salted water, ready to cook. TO SERVE Bring the water to the boil and cook for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well. Stir in the butter and milk, then season to perfection, tasting and tweaking. Once made, you can put the mash in a heatproof bowl, cover with tin foil and place over a pan of gently simmering water to keep warm, until needed.

Nutrition Facts : Calories 146 calories, FatContent 2.7 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 27.9 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0.2 g salt, FiberContent 4.9 g fibre

SWEET POTATO RECIPES | BBC GOOD FOOD



Sweet potato recipes | BBC Good Food image

Sweet potatoes are versatile, filling and packed with goodness. Serve this super root veg in curries, soups and salads, or turn them into mash or fries.

Provided by Good Food team

Number Of Ingredients 1

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Total Time 25 minutes
Category Side dish
Cuisine British
  • Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
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CREAMY MASHED POTATOES RECIPE | BBC GOOD FOOD
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From bbcgoodfood.com
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Category Side dish
Cuisine British
  • Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
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From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 644 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
    3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
    4. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
    5. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
    6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
    7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
    8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
    9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
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Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
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Reviews 4
Total Time 45 minutes
Calories 222 per serving
  • To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
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