by Allison Milam in Recipes, May 5th, 2016
by Allison Milam in Recipes, April 24th, 2014
Silky mashed potatoes, pulverized peas and more smooth sides spell out pure comfort, and it’s no wonder why these stick-to-your-ribs instances of mashed glory line our holiday tables year after year. Really anyone can eat them (we mean it, even babies can), but just because you can mash something to a different state of matter, doesn’t mean you always should. Before obliterating your veggies beyond recognition, those who dig more texture in their food should exercise some restraint and adopt a chunkier approach: what we like to call the “smash.” And we’ve got the most-smashing ways to do it right here.
Pounding and pureeing and ricing potatoes works when your side of mashed will hold a lake of gravy, but going the smashed route imparts the root veggie side with a whole lot more character. Rachael Ray doesn’t get carried away with the mashing of her Cheesy Smashed Potatoes, which are loaded with cheddar, sour cream and chives for the ultimate year-round side.
by Allison Milam in Recipes, April 24th, 2013
The babies in your life may be all about mashed veggies, but big kids (including adults) find just as much down-home comfort in them. This week, FN Dish is zeroing in on this fool-proof technique that works for potatoes and beyond. Feast your eyes on these favorite mashed recipes, each perfect for weeknight eating.
Potatoes are eaten in abundance year-round for a reason. To get in the spring spirit, add market-fresh produce into your mashed potatoes for a different kind of side. Giada’s Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs, for instance, go in the oven until crispy and golden brown on top. For a different dose of greens, try Giada’s Mashed Potatoes with Kale, which have mascarpone cheese folded in for added creaminess.
Chives, a mellow onion-esque herb now starring in a leading role at your local farmers market, add more than vibrant color. Chop them up and fold into Tyler’s Chive and Garlic Mashed Potatoes.
For a loaded appetizer gone side dish, leave the skins on — and fold in some crispy turkey bacon — get Rachael’s Mashed Potato Skins (pictured above) from Food Network Magazine.
A lot of our favorite spring sides come mashed — or smashed, depending on your word-choice preference. This week we’re zeroing in on a texture for side dishes that makes for good eating — and easy chewing. Some mashed dishes entail a ricer or the back of your fork. Others are mashed in a more casual sense. All of these dishes, however, involve a certain level of deconstruction.
When it comes to smashed spring peas, the British know what’s up. Go for Jamie Oliver’s Minty Mushy Peas, which will work as a hearty, vegetarian side. Though he opts for frozen peas, we all know the fresh ones are ripe for the mushing. Rachael Ray adds creamy, slightly sweet cheese to her Smashed Peas and Ricotta Cheese recipe.
This last recipe is not mashed in its entirety, but it shows how mashed ingredients fit into bigger pictures. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese by Giada De Laurentiis uses the pulverized pea for its creamy, filling and subtly sweet attributes. The spicy sausage counteracts the mild peas and cheese, creating a pasta side ready for any night of the week.
Get more mashed sides from friends and family