Garlic Chive Mash Potatoes & Gravy
I'm not sure these go together, but we will see. I wanted to try some NEW mash potatoes and this gravy looks super tasty in the butter nut squash. I really just wanted it for presentation, but I also believe the butternut squash will give it a tasty flavor....Ummm my chops are already ready.....Lip smacking good is all I can say...
1 2/3 cups milk
2 garlic cloves, smashed
3 pounds Yukon Gold potatoes, peeled, and cut into 2 inches cubes
3 tablespoon unsalted butter
1/4 cup 2 percent greek yogurt
1 tablespoon chopped fresh chives
coarse salt and fresh pepper
garnish: 2 tablespoon chives
1. Bring milk and garlic to a boil in small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches.
meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. bring to a boil. Cook until tender, 10 to 12 minutes.
Drain, and pass through a ricer or a food mill, Return to pot.
2. Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm
Dumpling Squash with cream and sage
6 dumpling squashes (about 3 1/2 pounds),
halved, seeded, stems removed,
and bottoms trimmed to sit flat.
1 teaspoon chopped fresh sage
1 cup low sodium chicken stock
4 garlic cloves, halved
1/4 cup heavy cream
1.Preheat over to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13 inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock over each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender with pierced with a fork,45 to 55 minutes. Heat boiler with rack about 8 inches from heat source.
3. Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Boil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
1 2/3 cups milk
2 garlic cloves, smashed
3 pounds Yukon Gold potatoes, peeled, and cut into 2 inches cubes
3 tablespoon unsalted butter
1/4 cup 2 percent greek yogurt
1 tablespoon chopped fresh chives
coarse salt and fresh pepper
garnish: 2 tablespoon chives
1. Bring milk and garlic to a boil in small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches.
meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. bring to a boil. Cook until tender, 10 to 12 minutes.
Drain, and pass through a ricer or a food mill, Return to pot.
2. Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm
Dumpling Squash with cream and sage
6 dumpling squashes (about 3 1/2 pounds),
halved, seeded, stems removed,
and bottoms trimmed to sit flat.
1 teaspoon chopped fresh sage
1 cup low sodium chicken stock
4 garlic cloves, halved
1/4 cup heavy cream
1.Preheat over to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13 inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock over each dish, and scatter garlic around squashes.
Bake, covered, until squashes are tender with pierced with a fork,45 to 55 minutes. Heat boiler with rack about 8 inches from heat source.
3. Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Boil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
Comments
Post a Comment