I am have a house full of guests over for Easter Sunday Dinner and am wondering almost accepted wisdom to do something different or contained by assimilation to the standard mash potatoes and gravy side dish.
Any concept or suggestions?
Answers:
JAPANESE-STYLE POTATO SALAD WITH DAIKON AND CUCUMBER
Ingredients
Dressing
1 cup mayonnaise
1/2 cup white wine vinegar
1/4 cup fresh lemon liquid
1 tablespoon honey
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
Salad
2 3/4 pounds russet potatoes (about 4 hugely large), peel, sliced into 1/2-inch-thick rounds
1 2-inch-long piece daikon (Japanese white radish),* peel, halve lengthwise, cut crosswise into 1/8-inch-thick slices
1 roomy carrot, peel, cut into 1/8-inch-thick rounds
8 sizeable escarole leaves, torn into 1-inch pieces
1 cup highly sparingly sliced red onion
1 cup particularly sparingly sliced white onion
3/4 cup flimsily sliced peel Japanese cucumber or half-rounds of peel English hothouse cucumber
1/2 cup diced red bell pepper
1/2 cup diced pale bell pepper
Prep.
For dressing: Whisk first 6 ingredients within small bowl. Mix contained by celery and onion. Season near saline. (Can be made 1 sunshine ahead. Cover; chill.)
For salad: Steam potatoes until tender, more or less 12 minutes. Transfer potatoes to full-size bowl; pulp coarsely. Steam daikon and carrot until tender, roughly 5 minutes. Transfer to milieu bowl. Mix 1 1/2 cups dressing into mash potatoes. Cool to scarcely lukewarm.
Gently mix daikon, carrot, and remaining vegetables into potatoes. Season beside brackish and pepper.
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PASTA WITH ZUCCHINI AND POTATOES
Ingredients
1 immense (about 1/2 pound) boiling potatoes
2 1/2 tablespoons fine ocean brackish plus spare to drink
2 milieu zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
1 pound spaghettini
2 to 3 tablespoons extra-virgin olive grease
2 tablespoons fresh chopped basil or flat-leafed parsley leaves if desired
1/2 cup freshly grated Parmesan (about 12 ounces)
freshly ground black pepper to taster
Prep
In a 6-quart kettle bring 5 quarts wet to a boil. Peel potato and cut into 1/2-inch dice. Add potato and brackish to boiling dampen and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
Drain pasta and vegetables within a colander, reserving 1/2 cup cooking soft, and surrounded by a bowl toss pasta and vegetables beside grease, basil or parsley, reserved cooking gooey, and Parmesan. Season beside other saline and pepper.
Serves 4 to 6.
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POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD
Ingredients
1/3 cup translucently sliced red onion
1 lb small (1 1/2- to 2-inch) boiling potatoes
1 lb sweet or hot Italian sausage links
4 tablespoons extra-virgin olive grease
2 tablespoons red-wine vinegar
1 1/4 teaspoons saline
1/2 cup drained bottled roasted red pepper, cut into 1/4-inch strips
1/2 lb arugula, coarse stems discarded (4 cups)
Prep
Soak onion within cold sea to cover 15 minutes. Drain and pat dry.
Meanwhile, cover potatoes near salted cold dampen by 2 inches within a 3-quart fatty saucepan and simmer, uncovered, until freshly tender, 15 to 25 minutes. Drain surrounded by a colander and cool slightly.
While potatoes are simmering, prick sausages once or twice beside a fork, afterwards cook within 1 tablespoon grease contained by a significant starchy skillet over moderate warmness, turning occasionally, until browned and cooked through, roughly speaking 10 minutes. Transfer to rag towels to drain. When sausages are cool adequate to bar, cut diagonally into 1/2-inch pieces.
Whisk together vinegar and brackish within a big bowl until saline is dissolved. When potatoes are a short time ago cool plenty to toy with (but still warm), coat and cut into 1-inch cubes, tallying to vinegar as cut, and toss placidly.
Add onion, sausages, roasted pepper, arugula, remaining 3 tablespoons grease, and saline and pepper to bite to potatoes and toss economically.
Makes 4 servings.
Other Answers:
Baked potatoes stuffed beside garlic and blue cheese...
pulp
pulp the potatos, add on some mash carrot and a touch of cream cheese & nutmeg, put contained by an oven proof and sprinke near grated cheese and grill till golden brown :) yummmmmmmy but giant within podgy
Try making croquettes beside 'em.
Since you're thinking of mash potatoes move about ahead and do that...BUT, take hold of some chicken breast and broil or boil 'em (depends on your flavor nouns but usually its best broiled) later shred the meat and mix it beside the mash potatoes along next to rather tarpitch sauce and vinegrette and some brackish & pepper to piece join some spices close to lately a tad of parsley to bring color and afterwards mix everything together. when thats arranged grab hold of some breadcrumbs and shape the mixture into sausage similar to integer sizing around an inch and a partially round and 3 inches long. roll 'em into the breadcrumbs and deepfry. A little flour since the crumbs and a rapid dip into egg white might give a hand keep hold of 'em together. Then...Badda-Bing-Badda-Boom! You've get Chicken Croquettes near Gravy as your dip!
Everyone'll a short time ago LOVE 'EM!
Have you considered doing a mash cauliflower instead of potato's?
Ok this is an Indian Dish.
Potato curry next to Onions.
Ingredients:
(serves 8)
5 big potatoes.
3 mid-size onions.
2 table-spoons of Chilli Powder
6-7 table spoons of courteous Oil
saline to appetite
here go
first of adjectives crust the potatoes and cut them into small cubes. Then cut the onions preferably into rings (can cut into cubes if shows potential enough).
Take a frying container and put around 7 tablespoons of Refined Oil, bring in sure the grease is pretty hot and after put within the Onion Rings or cubes.
Fry till they turn golden brown.
Then throw surrounded by the potatoes.
Then fry for 3 mins and put within the required amount of the Chilli Powder and brackish.
Fry for a while on milieu fire till the fresh smell of the chilli powder go rotten.
Then to see if it's done, pinch a piece of potato near the onion and try crushing it underneath the cup used for frying. If it's crushed slickly next it's done, except permit it fry till it's done.
There may be a bit of brown covering on the potatoes, do not verbs, they are the most crispiest and most lip-smacking module of the curry.
Try it and do letters me.
PS: If available put some jeera powder also when you throw surrounded by the chilli powder.
GOOD LUCK AND HAVE A NICE TIME.
Layer peel and sliced potatoes within ovenproof dish. Sprinkle 1 pack of French Onion Soup mix over potatoes, later pour 1 - 2 cups lite cream over adjectives ingredients. Stir. Place contained by moderately hot oven for 1 hour - stir during cooking time. The well brought-up hoary fashioned "Potato Bake"! Bloody bewdiful mate!! I presume 1 hour should be long plenty. Just keep hold of prodding the potatoes until they're soft. Oo-roo.
Cut the potato into partially, sprinkle some cheese, minced garlic and dried parsley on top, consequently baked contained by the oven. After that, put cavier or fish roe as toppings.
Or, you can gross potato salad. Cut potatoes into small cubes, boil contained by hot dampen until cooked, consequently drain the marine. Add some lettuces, cherry tomatoes, olives (cut into half), feta cheese, parma ham (or beef salami) together next to the potatoes, use italian salad dressing (or olive grease and dried basil). Then you'll enjoy a nice salad.
Could be paid gratin dauphinois - french dish (pommes boulangeres is also nice but a bit more complicated)
Slice your potatoes extraordinarily flimsily (you open-handed of obligation to use an electric ustensil to do this as next to a spear it's practically impossible).
Rub garlic over your ovenproof dish and put a deposit of potatoes... add on brackish and pepper, a psrinkle of flour, gooey cream mixed near milk (or only just single cream) - put in another seam of potatoes and next another blanket of flour + cream + brackish and pepper etc etc... finish the top lode by adding together a couple of knob of butter. Stick within the oven - NOT TOO HIGH (170C) or the cream will curdle - for around 45 min.
It's truly magnificent
Source(s):
am french
This is really undemanding, just a few steps more than regular baked-Clean the potatoes, and prick them near a fork contained by a row adjectives the approach across lengthwise. Make sure you set the pokes up. Then, depending on how oodles potatoes and associates, manufacture a mixture of grease, (olive, vegitable, doesn`t matter what you have) and kosher saline. Make it tacky, resembling a saline scrub for your body. Roll respectively potato within the mixture, pokes up. Place them on the rack next to a cookie sheet one rack down. Cook them for the regular amount of time, 45 mins to an hour. When they're done, push contained by the ends and they should "pop" right unscrew where on earth you pricked them. The grease make them So tender and mushy inside that you don't want butter or sour cream. I approaching to chomp through the shell, but some don't because it's remarkably aromatic.