Mashed Green Banana

This is one of my favorite recipes and can be replaced for mashed potatoes. You will need about two big green bananas per serving, butter or margarine, milk and a bit of salt and pepper. Skin the bananas and boil them until they are soft enough to easy pierce with a spilt. Drain and then mash with about one spoon of butter and 1/4 cup of milk per serving. Adjust to your taste. Add salt and pepper to taste. This is just love preparing mashed potatoes, and, in my opinion, better. Serve immediately. Anything you would use with mashed potatoes, such as gravy or garnish, can also be used with mashed green bananas.

Green bananas, just choice green plantains, have what we call “mancha”—they announcement a sap when you cut them open. To avoid this, you just apply some cooking oil in your hands and on the knife you’ll use to prevent the sap to stick to any of them. When you go and boil them, add some cooking oil to the hot water to prevent the sap to get on the saucepan.

Be careful—this mancha or sap stains a lot. If you get it on your clothes, more then probable you will not be able to get it off. There’s a local saying when you can’t deny being a Puerto Rican, people say that you have “la mancha de platano” or “plantain sap stain” like the fact that the sap from a green plantain or banana can’t never be cleaned or taken away.

Green bananas are generally said to b good for your stomach, especially if you are suffering from diarrhea. Though this recipe, since it involves deep-frying, may not be a very healthy one. However I am also mentioning a healthy version of it at the end so that you can have it without much guilt.

For this recipe I had made the gravy using onions and garlic, however there is a simple version of it as well which I will mention at the end.

Nutrition Information

Per serving: Calories—140, Total fat—6.5g, Saturated fat—5.5g, Polyunsaturated fat—0.2g, Monounsaturated fat—0.3g, Cholesterol—0.0mg, Sodium—4.8mg, Potassium—426mg, Total carbohydrate—22.3g, Dietary fiber—2.3g, Sugars—0.0g, Protein—1.6g.

Ingredients

4 green bananas

200g can peeled tomatoes; liquidized

2 cloves garlic, minced

1 inch ginger, grated

2 peppers, minced

1 table spoon vegetable oil

1 tea spoon mustard seeds

1/2 ta spoon cumin seeds

1/2 tea spoon turmeric

2 tea spoons coriander/cumin mix

Salt to taste

Fresh coriander for garnish

How to make Mashed Green Banana

Peel the green bananas, cut that into 1 inch chunks and place in water and boil with some salt. Heat oil in a pan, add the mustard and cumin seeds, as soon as thy start to splutter, add onions and fry until golden brown. Then add the tomatoes, garlic, ginger and the minced peppers, stir and fry for a few minutes. Add the bananas (reserve the water) and mash using a wooden spoon. Add the reserved banana water (2 cups) and mix so that it blends in with the bananas. Garnish with coriander and serve. I served it with chick peas and tomato and red pepper salsa.  

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Mashed Potatoes and root Vegetables

Welcome to the root vegetable bin and I’d recommend that you stop for a second the next time you pass by it on your way to the Yukon potatoes. This segment can be intimidating because the vegetables all kind of look the same, they are hardly ever branded correctly, and they don’t really look choice anything you’d want to put in your mouth.

But with a bit of confidence, some peeling, and some butter, you can turn these ugly lumps into a mash that’s as good and interesting as any mashed potatoes I’ve ever had.

For this mashed potatoes and root vegetables side recipe, russet potatoes will yield a slightly fluffier, less creamy mash potato, but they can be used in place of the Yukon Gold potatoes, if desired. Washing the potatoes in some changes of water reduces the amount of starch and prevents the mashed potatoes from becoming sticky. It is essential to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be pleated and cooked in a big Dutch oven.

In truth, when I was planning this recipe, I had to request a friend to give me some root vegetable knowledge. Which is the one that looks choice a white carrot? Which one should I try first? She commended turnips, and thus dictated my first ever turnip acquisition.

Of course I took the wussy way out and mixed them with potatoes. Still, I liked the extra dimension of flavor they provided-kind of licoricey and fennel-like. Now I’m looking forward to introducing myself to other root vegetables with recipe-celery root in actual sounds interesting.

Nutritional Information

Calories—340.9, Total fat—17g, Saturated fat—10.5g, Polyunsaturated fat—0.8g, Monounsaturated fat—4.8g, Cholesterol—48mg, Sodium—67.2mg, Potassium—940.5mg, Carbohydrate—44g, Dietary fiber—4.1g, Sugar—2.7g, Protein—5.3g.

Ingredients

2 lbs Yukon gold potatoes or 2 lbs russet potatoes, peeled, cubed

1 cup sweet potato, peeled, diced

1/2 cup rutabaga, peeled, diced

1/2 cup turnip, peeled, diced

1/4 cup heavy cream

1/4 cup milk

1 table spoon unsalted butter

1 pinch ground nutmeg

1 pinch white pepper

1 table spoon kosher salt

How to make Mashed potatoes and root Vegetable

Prepare vegetable, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip. Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat. Cook vegetable in a big pot with salt and enough cold water to cover by ½”. Cover pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 minutes. Drain vegetables then return them to thee pot. 

To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly 1- 2 minutes. Stir them constantly to prevent scorching. Mash vegetablesusing a potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in the warm milk mixture until desired consistency is reached. Taste for seasoning and serve hot.

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Mashed Potatoes and Cauliflower

I am always on the look out for healthy replacements for classic recipes. When it originates to mashed potatoes I think I cloud eat them every night of my life. I must take after my Dad with that like because that man could prepare a meal out of just mashed potatoes and be happy as a clam to do it!

This is a best, low – carb alternate to mashed potatoes. I’m not a great fan of cauliflower, yet this tastes amazingly good. Steam cauliflower (optionally with a clove of garlic) until tender. Slice the cauliflower into parts and place in a blender with the milk, yogurt or butter. Season with salt and pepper and then whip until smooth. Pour cauliflower into slight baking recipe. Sprinkle with paprika and bake in boiling oven until bubbly.

We recently went to Sumy Mondays for dinner and guess what? They have cauliflower mashed potatoes! It looks choice mashed potatoes, its texture is like to mashed potatoes and the taste is mashed potato-y enough to prepare those who are on the Paleo diet or low carb diet happy.

When I prepared it for the family, they liked it but all agreed that we shouldn’t call it mashed potatoes but just easily mashed cauliflower—it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

I love the mashed cauliflower to be a slight chunky (I like my mashed potatoes) so instead of using an involvement blender I just use a potato masher to mash and mixing with the butter and sour cream. Top with chives (or whatever you normally choice on your mashed potatoes) and you’ve got one heck of a side recipe.

I am so happy to say that potato cauliflower mash was a complete success. She loves this recipe so much; I finally have to cut her off! That prepares me truly happy. This is a fabulous recipe and it tastes and feels just choice mashed potatoes. The braising of the cauliflower really prepares difference.

Nutritional Information

Per serving: Calories—160, Calories from fat—60, Total fat—6g, Saturated fat—2g, Trans fat—0g, Cholesterol—0mg, Sodium—190mg, Carbohydrate—22g, Dietary fiber—3g, Sugars—3g, Protein—4g.

Vitamin A—10%, Vitamin C—80%, Calcium—6%, Iron—4%.

Ingredients

2 lbs Ontario Baking Potatoes

4 cloves Ontario Garlic, slice into quarters

2 cups Ontario Cauliflower florets

3/4 cup milk, heated

3 table spoons olive oil

1 tea spoon salt

1/4 tea spoon pepper

1 cup shredded Cheddar cheese

1/3cup chopped Ontario Chives or Green Onion

How to make Mashed Potatoes and Cauliflower

Peel potatoes and slice into 2 inches pieces. In saucepan of boiling salted water, cook potatoes and garlic 10 – 12 minutes. Add cauliflower florets and cook another 10 – 12 minutes. Drain well.

With potato masher or food mill, mashed potatoes, cauliflower and garlic; beat in hot milk, olive oil, salt and pepper. Stir in cheese. Beat in chives. Taste and adjust seasoning if necessary.  

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Mashed Sweet Potatoes

This recipe is quite easy. I started preparing these about 1 year ago and I get requirements for them all the time. Every so often, I get the wish to toy with this recipe and add some orange zest, chopped pecans, nutmeg or cinnamon, but I just can’t do it because, it’s just too best the way it is. For those valiant souls out there, if you feel similar truing it, you could add some orange zest, lemon juice, cinnamon, allspice, or nutmeg and let me know how it turns out for you. Simple and delicious sweet potatoes, mashed with maple syrup, butter, and slight cinnamon and cream.

Mashed Sweet Potatoes with a hint of cinnamon and nutmeg, topped with a heated brown sugar crust. Sweet potatoes are an essential for Thanksgiving and this recipe will be a hit on your Holiday table.

I am starting to post Thanksgiving recipes since it’s correct around the corner, so we are testing out lots of side recipes in my home. We really liked this recipe; I can happily say this is the recipe that finally turned me into a sweet potato fan. Previously I only liked them as sweet potato fire, or in a sweet potato pie, but I will surely be preparing this again and again.

To make ahead, prepare the mashed sweet potatoes the day before, then re-heat them before topping with sugar and roasted. Once you broil them, you’ll want to serve them correct away. If you are bringing them to someone’s house, don’t add the brown sugar glaze until you are ready to serve.

Mashed sweet potatoes are a typical accompaniment for traditional holiday recipes like roasted turkey and chicken. We use a slight bit of cinnamon in this recipe, which gives it some heat and merriness. You can also add a little pinch of ground nutmeg or cloves for a bit more spice.

You’ll also sign that there are no marshmallows in this recipe. Repeat: No marshmallows! The natural sweet flavor of the potatoes, the complex spice notes and the rich, creamy butteryness are all this recipe needs.

Nutrition Information

Per serving: Calories—210, Calories from fat—99, Total fat—11g, Saturated fat—7g, Cholesterol—45mg, Sodium—200mg, Dietary fiber—2g, Sugars—4g, Protein—3g.

Vitamin A—320%, Vitamin C—25%, Calcium—6%, Iron—4%.

Ingredients

2 medium sweet potatoes, peeled and slice into 2-inch chunks

1/2 cup half and half

3 table spoons butter

2 table spoons light- brown sugar

Coarse salt and ground pepper

How to make Mashed Sweet Potatoes

Set a steamer basket in a big saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a tender simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 16 to 24 minutes. Drain and return to saucepan.

Meanwhile, in a little saucepan, bring half and half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mush just until smooth; season with salt and pepper. 

 

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Mashed Vegetables

Welcome to the Mashed Vegetables and I’d recommend that you stop for a second the next time you pass by it on your way to the Mashed Potatoes. This section can be threatening because the vegetables all kind of look the same, they are hardly ever branded correctly, and they don’t really look choice anything you’d want to put in your mouth. But with a little of faith, some peeling, and some butter, you can turn these dreadful lumps into a mash that’s as good and interesting as any Mashed Potatoes I’ve ever had.

This mashed is healthy and delicious. Best for your small picky eaters! This recipe is highly variable in that you can use any recipe of vegetables, such as carrots, turnips, parsnips, rutabagas and potatoes.

I love Mashed Vegetables in the winter but became an idea from a client to boil and then mash’ em up with Greek yogurt. Orange root vegetables are readily available so I like butternut squash, carrots and sweet potatoes. Since you’re interesting them as they roast, you don’t have to add too much additional after mashing them. I used protein-packed basic Greek yogurt, which adds a tang choice buttermilk, but if you don’t favor you can use milk, little fat sour cream or chicken soup…or a little of each! If you desire a sweeter side recipe you can combination in some honey or maple syrup. These vegetarians are satisfying and very nutritious, and they taste fine as warmed leftovers for days after.

Various mixtures of vegetables—roasted, or boiled, mashed, and seasoned—are eaten in Western and Central Africa. The mixture of various similar ingredients in one recipe is typical in African cookery. Mashed Vegetables with onions, garlic and leeks. Ingredients can be replaced depending on what you have on hand. The beets give this a lively color. This is a vegetarian main recipe or colorful side recipe.

Nutritional Information

Total fat—3.7g, Saturated fat—2.2g, Polyunsaturated fat—0.2g, Monounsaturated fat—1.0g, Cholesterol—11.3mg, Sodium—173.2mg, Potassium—556.3mg, Total carbohydrate—21.5g, Dietary fiber—2.5g, Sugars—2.3g, Protein—3.2g.

Vitamin A—103.4%, Vitamin B-12—1.8%, Vitamin B-6—16.8%, Vitamin C—43.4%, Vitamin D—0.0%, Vitamin E—1.0%, Calcium—7.2%, Copper—7.0%, Folate—7.2%, Iron—5.4%, Magnesium—8.8%, Manganese—13.6%, Niacin—7.4%, Pantothenic Acid—5.7%, Phosphorus—9.5%, Riboflavin—5.6%, Selenium—2.5%, Thiamin—8.0%, Zinc—3.6%.

Ingredients

1 table spoon olive oil

1 onion, chopped

1 garlic clove, crushed

1 red pepper finely chopped, seeds removed

1 large parsnip, peeled and diced

2 leeks, cut into rings

350g/12 oz potatoes, peeled and diced

2 table spoon milk

1 tea spoon mustard

60g/ 2 oz mature cheddar, grated

60g/ 2 oz light cream cheese

How to make Mashed Vegetables

Heat oil in pan; gently cook the onion, garlic, pepper, parsnips and leeks with a few table spoons of water and the lid on for 5 minutes. Add enough boiling water from the kettle to just cover and simmer gently for 15 minutes or until the vegetables is tender.

Meanwhile, boil potatoes for 10 minutes or until tender; drain then mashed with milk, mustard, cream cheese, 3/4 of the cheddar cheese and freshly ground black pepper.

Drain the vegetables well, stir into the mashed potato and serve sprinkled with the remaining cheese. Great served with ham or roast beef.   

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Mashed Cauliflower

One of my all time favorite recipes is Mashed Cauliflower. I really prefer it to mashed potatoes! Several of you may have seen my recipe for mashed cauliflower, which is an actually tasty recipe, however more often than not I prepare a basic mashed cauliflower because it is time efficient, and very lovely.

I’m actually large on textures. I will often keep eating something because of the texture, or even desire a food foe the texture rather than the taste. Mashed Cauliflower is one those foods. There is something so heartening about warm bowl of Mashed Cauliflower topped with frivolously seasoned ground meat. I could possibly eat that meal daily and never get sick of it. Bill actually enjoys Mashed Cauliflower as well, however he includes starch in his food more than I do, so he will typically have the real contract mashed potatoes. I do not texture left out or deprived, because, well, I would pretty have the cauliflower anyway,

This is my best recipe for Mashed Cauliflower. Fell free to add your own rotation to it, but it is fantastic as is! The stimulus for this recipe came from my mother. She has served Mashed Cauliflower many times in its place of mashed potatoes when something brighter was needed to balance another component of the recipe. I always liked hers and was so surprised by how like the texture was to mashed potatoes when I first tried it.

Below is my attempt mother’s mashed cauliflower. This Cauliflower mash tastes soft, creamy, rich, and light all at the same time. Feel free to dual the serving size. You won’t regret it! You can serve it as an additional for mashed potatoes or easy appreciate it for what it is: lovely and notorious cauliflower mash.

Hands down, my complete favorite side recipe is my mother’s mashed potatoes. She prepares them with sour cream which gives them a lovely creamy tang and when t comes to food, I tend to consume anything with some tang. Over the years, I’ve modified this recipe into a somewhat healthier version by substituting Greek yogurt and it tastes just as decadent. Continuing on the healthy route, tonight I decided to make my modified recipe with cauliflower instead of potatoes.

Nutrition Information

Per serving: Calories—110 (80 from fat), Total fat—9g, Saturated fat—1g, Cholesterol—0mg, Sodium—330mg, Total Carbohydrate—8g (dietary fiber- 3g, sugar- 3g), Protein—3g.

Ingredients

1 medium head cauliflower, trimmed and cut into small florets (about 5 to 7 cups)

1 to 2 table spoons extra virgin olive oil

Sea salt and ground black pepper to taste

How to make Mashed Cauliflower

Bring a big pot of salted water to a boil. Add cauliflower and cook until very tender, about 9 to 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 table spoon at a time, and puree until smooth. (Or, mashed cauliflower with a potato masher). Season with salt and pepper and serve. 

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