So many ways to potato this holiday season. Here are three of our favorites:
Garlic Rosemary Potatoes
4 sprigs of rosemary
4 sprigs of thyme
½ teaspoon salt (kosher is best)
½ teaspoon coarsely ground black pepper
4 tablespoons olive oil
3 cloves garlic
1 bag of Finger varieties (gives great color)
1 bag of sargento’s Parmesan Cheese
Preheat oven to 425 degrees
Pull out a large mixing bowl and add your washed fingerling potatoes. If your potatoes are larger cut them in half. Using a garlic press, press the 3 cloves of garlic into the bowl. Prepare your rosemary and thyme by removing the leaves from the stalk and place in the bowl. (If you want additional flavor, chop the thyme and rosemary). Make sure you save a sprig of rosemary or thyme for presentation. Add your olive oil, ¼ teaspoon salt and black pepper. Mix together thoroughly so the mixture is coated.
Pull out a baking dish and line with foil. Dump your mixture into this pan and place in the preheated oven for 30-35 minutes. Make sure you stir your potatoes at the 20 minute mark.
Allow the potatoes to roast longer if you want softer middles and less if you want harder potatoes.
In the last 5 minutes of cooking top with a handful of Sargento’s parmesan cheese
Serve with a sprig of thyme or rosemary. Add additional cheese while the potatoes are hot if necessary before serving.
Sweet Potatoes Topped with Pecans
4-5 Sweet Potatoes depending on the size. (2-3lbs)
1 ¼ tablespoon Butter (sub 2 ½ tablespoons olive oil for Dairy Free)
1/4 cup milk (Sub 2 tablespoons almond, rice or soy milk)
½ teaspoon salt (Kosher is best)
½ cup chopped pecans, toasted. (You can chop or keep whole depending on your preference)
¼ cup brown sugar (Optional: ½ cup pure maple syrup)
1 teaspoon nutmeg
1 teaspoon cinnamon
Clean your sweet potatoes off and pat dry.
Place in a large boiling pot of salted water. Let boil for 25-30 minutes. You want to be able to fork the potato without resistance. If it is still hard continue to boil. This time will vary on the size of sweet potatoes used. Remove from the heat and allow the potatoes to thoroughly dry off.
Mash your potatoes up using a food processor or mixer.
Ad your milk (almond, rice or soy milk) to your mixture. Reduce amount if your potatoes are runny. This may happen if potatoes aren’t properly dried off.
Add brown sugar, cinnamon, nutmeg and salt and mix thoroughly.
Top with toasted pecans and a spoonful of brown sugar if desired.
Mashed Potatoes with Minced Onion and Garlic
4 lbs of Russet, Red or Golden potatoes (Stick to one variety)
2/3 Cup of Butter (Sub with ½ cup olive oil for Dairy friendly)
1 yellow onion
4 cloves of garlic
1 cup cream (Sub with 1 cup coconut milk or Rice milk for Dairy Friendly)
1 tablespoon minced onion
1 sprig of chives
1 teaspoon salt (Kosher is best)
1 teaspoon pepper
1. Peel Russet potatoes. No need to peel red or golden potatoes. Place in a large boiling pot of salted water. Let boil for 20 minutes. Remove from the heat and allow the potatoes to thoroughly dry off, then add them back to your dry pot.
2. Melt 2/3 cup of butter in a large skillet that has been preheated to a medium heat. (You can sub (1/2 cup of olive oil for the butter). Chop up the yellow onion and add to the skillet to precook. This will take about 2-3 minutes. Use a garlic press to prepare the 4 cloves of garlic and drop into the skillet with the onion. Cook for an additional 2 minutes.
3. Remove the garlic and onions from the heat and add all of the mixture to the potatoes in the pot. (Olive oil or butter drippings included, you want that nice flavor)
4. Add 1 cup of whipping cream slowly to the potato, garlic and onion mixture slowly. Adding too much may make your potatoes runny. (You can use 1 cup of Coconut milk instead or 1 cup of Rice Milk) Add salt and pepper.
5. Get mashing and mix the ingredients together until you have fluffy mashed potatoes. Add more cream (coconut or rice milk) as needed to get the desired consistency.
6. Top with minced onions and cut chives for color.