Vegetables: Potatoes :: Leslie Durso

Archive for Vegetables: Potatoes

Creamy Mashed Potatoes

By Leslie · Comments (1) · October 30th, 2012

Thanksgiving is on it’s way! I’ve been cooking up a storm of new recipes and when I thought about which one to post first, I thought I’d start with one of the ultimate staples that will probably appear on every American table. Mashed potatoes. You have to love them, they are the foundation on which you can pile just about everything lol! So here is how I make mine

Creamy Mashed Potatoes

Serves 4

1 lb. potatoes (I like a 50/50 combo of yukon gold and red potatoes)

4 tbsp. butter alternative (like Earth Balance)

1/4-3/4 cup plain soy milk

salt and pepper to taste

What you’ll do:

Boil the potatoes with the skin on in salted water until fork tender, about 25 minutes depending on the size of your potatoes. Drain and peel if you are not fond of the skins. I personally peel about half of them cause I like a little skin Place the potatoes back in the pot or a large bowl with the “butter”. Mash with a potato masher and add the soy milk a 1/4 cup at a time until you get your desired consistency. Today it took about 1/2 cup. Add salt and pepper to taste and serve immediately.

Helpful tips & ideas:

- If you like your potatoes extra smooth, you can use a hand mixer. Just be sure to not raise the power above medium. If you whip them on high the potatoes will become “gluey” and gross.

- Feel free to stir in ingredients! Mashed potatoes are delicious with sauteed leeks stirred in or chopped green onions.

- One of my favorite things is using half sweet potatoes and half yukon gold potatoes, they turn out amaaaazing! Def give it a try!

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xoxo

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Categories : featured, gluten free, recipes, Side Dishes, Thanksgiving, Vegan, Vegetables: Potatoes

Red, White, & Blue Potato Salad

By Leslie · Comments (2) · June 29th, 2012

What is more patriotic than a red, white, and blue potato salad for the 4th of July!? Sooooo, what makes this a patriotic salad? I use red potatoes, white potatoes, and blue potatoes Make sure to watch my video on The Dasani Facebook page to see all I’ll be cooking for Independence day!

Red White & Blue Potato Salad

Serves 8-10

What you’ll need:

16-18 small red, white, and blue potatoes

1/2 purple onion, finely diced

1 tbsp. red wine vinegar

2 tbsp. olive oil

a big pinch of salt

1 cup plus some of vegenaise

chopped chives to garnish

What you’ll do:

Boil the potatoes in a large pot. While they are boiling, in a large bowl, add the 1/2 finely diced purple onion, a big pinch of salt, mix. Add in the red wine vinegar and about a cup of vegenaise. Add a few drizzles of tasty olive oil and mix.

When the potatoes are fork tender (they slide in and out easily, but don’t fall apart) drain them into a strainer. Immediately start quartering or eighthing them and dropping them into the liquid mix. You can leave the skin on or take it off. (I leave it) Stir every couple minutes to cover them. Add more veganaise as you go till you get it to the right consistency. Salt and pepper to taste. If they are still a little too vinegary, try adding a little sweet pickle juice or salt. Refrigerate a few hours or overnight. I serve them with chopped chives on top.

The key here is to toss the hot potatoes in the mixture. The potatoes will absorb the flavors and cook the onions a little.

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Categories : featured, recipes, Side Dishes, Vegan, Vegetables: Potatoes

Springtime Mash

By Leslie · Comments (1) · March 7th, 2012

Yesterday when I was making soup (a complete disaster and a whole other story!) I looked at some ingredients I had on the counter and thought… these could be really good together. With a wing and a prayer, I whipped up this mash in a matter of minutes and it turned out to be pretty darn tasty! I would recommend serving as a side dish or maybe with some sauteed veggies over it. Enjoy!

Springtime Mash

Serves 2-4

What you’ll need:

3-4 large red potatoes, peeled (I like to leave some of the skin on if you do too that’s fine)

1 celery root, peeled and quartered

2 tbsp. vegan butter (like Earth Balance)

1/4 cup chopped watercress

salt and pepper

What you’ll do:

Boil the potatoes and celery root in a pot. When fork tender, strain and return to the warm pot. Add in the vegan butter and mash with a fork or potato masher. For a smoother mash you can use an electric hand mixer. When the right consistency, stir in the watercress and season with salt and pepper. Serve warm.

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Categories : featured, gluten free, recipes, Side Dishes, Vegan, Vegetables: Potatoes

Pesto Roasted Potatoes

By Leslie · Comments (1) · October 11th, 2011

Technically this is not a main dish, but it's so yummy I can sure make it one!

My love affair with fresh basil began a long time ago and it's still one of my favorite things to incorporate into my meals. Tossing potatoes with pesto is a great way to enjoy it without the gluten of pasta or bread. Yes, if you couldn't tell, I'm on a bit of a gluten free kick.

Pesto Roasted Potatoes

Serves 6

What you'll need:

6 medium to large red potatoes

pesto (your recipe or mine which is below)

parmesan cheese

Pesto:

a big handful of basil (about 15 leaves

1/4 cup pine nuts

1/4 cup grated parmesan cheese

1/4-3/4 cup olive oil

What you'll do:

Boil the potatoes until just fork tender. Remove from the water and set aside.

Make the pesto: In a food processor or blender, add the basil, then nuts, then cheese. Puree until your desired texture. I like mine a little more chunky, but you can blend it smooth if you like. Slowly drizzle in the olive oil until the desired texture is reached.

Cube the potatoes in 1 inch pieces and toss with the pesto. Place in a baking dish and top with some additional parmesan cheese.

Bake at 375 for about 15 minutes or until you are ready to serve them.

Enjoy!

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Categories : gluten free, Vegetables: Potatoes

My Favorite Potato Salad

By Leslie · Comments (2) · June 13th, 2011

Potato salad seems like it would be a really simple dish, but I find there are all sorts of different ways to make it. After lots of trial and error, this is how I like making it. I learned from my Aunt Patty that the key to a really good potato salad is cutting up the hot potatoes and tossing them immediately in the “dressing”. I hope you enjoy as much as I do!

Vegan Potato Salad

Serves 8-10

What you’ll need:

16-18 small red potatoes

1/2 purple onion, finely diced

1 tbsp. red wine vinegar

2 tbsp. olive oil

a big pinch of salt

1 cup plus some of veganaise

chopped chives to garnish

What you’ll do:

Boil the red potatoes in a large pot. While they are boiling, in a large bowl, add the 1/2 finely diced purple onion, a big pinch of salt, mix. Add in the red wine vinegar and about a cup of veganaise. (the veganaise gives it way more flavor and less fat than mayo) Add a few drizzles of tasty olive oil and mix.

The key here is to toss the hot potatoes in the mixture. The potatoes will absorb the flavors and cook the onions a little.

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Categories : Side Dishes, Vegetables: Potatoes

Italian Leftover Breakfast Hash

By Leslie · Comments (3) · May 26th, 2011

Have you ever made a big pasta dinner for two? Well, I do all the time and there is always leftover sauce. Most of the time I just freeze it and use it again for something else. But sometimes I carry it right over into breakfast. Check out this Italian style hash. It’s a great and tasty way to use up that leftover sauce!

Italian Leftover Sauce Hash

Serves 2

What you’ll need:

6-8 red potatoes, cubed (I like to keep the skin on, but feel free to take it off if you like)

6 (or more) cherry tomatoes, halved

Some leftover sauce (could be tomato, vodka, pesto just about anything) I used tomato vodka sauce in the picture. You can find my recipe for that here.

a few fresh basil leaves, chopped to garnish

What you’ll do:

In a medium frying pan heat up some olive oil on medium high, add in the potatoes and saute for about 10 ish minutes or until they are firm, but fork tender. Add in the tomatoes and toss for about 30 seconds. Then add in a few spoonfuls of sauce until it coats the potatoes. Reduce heat to medium low and let cook a couple more minutes in the sauce. If you are going to fry an egg, now would be the time. Serve in a bowl or on a plate and garnish with some fresh basil.

Enjoy!

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Categories : Breakfast, gluten free, Vegan, Vegetables: Potatoes

Deconstructed Potato Salad

By Leslie · Comments (2) · March 16th, 2011

Yup, this is the best name I could come up with for these. Though my friend Colleen had a great suggestion with "Wee Deviled Potatoes".

As you could see from earlier posts, I've been trying to "re-think" some classic Irish St. Patrick's Day menu items. Today I decided to tackle potato salad.

I thought about the parts I don't love about potato salad. One being, it's kind of an ugly dish. Two, you have to eat it with a fork errrrr! This got me thinking. Do you have to eat potato salad with a fork? What about a potato salad finger food? Yes! I went straight to the store to get me some baby potatoes and give this a whirl.

This dish came out fantastic and just how I envisioned! A simple, yet elegant, potato salad.

Deconstructed Potato Salad

Makes 20 pieces

What you'll need:

10 baby red potatoes

2 celery stalks, finely chopped

1 carrot, grated

1/4 of a sweet onion

1 tbsp. chopped pickles or relish

1/3 cup veganaise or mayonaise

a dash of dry mustard

salt and pepper to taste

chives, chopped to garnish

What you'll do:

Wash the potatoes well and boil in a medium pot until fork tender. Drain and rinse them in cold water. In a small bowl, mix the rest of ingredients together minus the chives. Season to taste.

To assemble: Slice the potatoes in half and then slice a very thin layer off the bottom so it can stand flat. (you don't want these suckers rolling all over the place)

Next, using a small spoon, scoop out a little indentation so the filling has somewhere to sit.

Spoon in some filling and top with the chopped chives. Chill and serve.

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I hope you enjoy this new recipe as much as I enjoyed creating it : )

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Categories : Appetizers, Vegetables: Potatoes

Corn & Beet Hash

By Leslie · Comments (5) · March 9th, 2011

With St. Patrick's day right around the corner, I've been thinking of fun ways to "vegetarianize" some of the traditional Irish fare. My first attempt was to make vegetarian corned beef hash. And I have to say, I love my version of corn and beet hash! So delicious! I don't know why I have never tried potatoes and beets together before. And I love the play on words with this dish : )

Traditional corned beef hash is a mix of corned beef, cabbage and potatoes fried up the day after eating corned beef for dinner. It is also often served with a fried egg on top, which if you eat eggs could definitely add to this recipe.

Serve this as breakfast dish or a side dish, either way I think you'll enjoy.

Corn & Beet Hash

Serves 4

What you'll need:

3 red potatoes, diced

1/2 onion, diced

1/2 red bell pepper, diced

1/2 cup corn

2 small beets (red or gold), steamed and peeled

garlic salt

pepper

chives to garnish

What you'll do:

In a large frying pan, add a couple tablespoons vegetable oil. Add in the potatoes with a pinch of salt and toss to coat in the oil. Fry for about 10 minutes tossing occasionally until the potatoes start to toast. Add in the onions and red bell peppers. Cook another couple minutes until the onions just start to get soft. Add in the corn and season with garlic salt and pepper. When the potatoes and onions are soft, gently toss in the beets. Garnish with chopped chives and serve as a side or with toast or a fried egg.

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Comments (5)

Categories : Breakfast, Vegetables: Beets, Vegetables: Potatoes

Game Day Potato Skins

By Leslie · Comments (1) · February 2nd, 2011

If you are here in the United States you are probably getting excited for the Super Bowl this weekend! Even if you are not a big football fan, hopefully you can appreciate the excitement, the commercials and the food I love “game day” food!

Here is a great recipe for a simple, fabulous potato skins! Now when you make these don’t throw out all insides of the potatoes! You can use them for making gnocchi, mashed potatoes, soups or chowders.

Game Day Potato Skins

What you’ll need:

Russet Potatoes (regular brown baking ones)

a few handfuls of daiya shredded cheddar cheese

Chopped tomatoes or Salsa

Chopped scallions

Salt and Peppers

a few dollops of sour cream or tofutti sour cream

What you’ll do:

Preheat the oven to 400 degrees. Clean your potatoes well. Using a fork, pierce the skin in a few places to allow for steam to escape. Coat the potatoes with some olive oil and place the potatoes in the oven. Bake for about 40 to 45 minutes. Take the potatoes out and let cool on a cutting board for a few minutes. When they are cool enough to handle, slice in half lengthwise.

With a spoon, scoop out all the insides and place in a bowl. You can use these in a soup, gnocchi or chowder later.

Place the skins on a cookie sheet and sprinkle in some shredded cheddar cheese. Place the pan under the broiler for a few minutes till the cheese is melted and the skins a little crisp. Take out and place on your serving platter. Top the skins with tomatoes or salsa, scallions, salt and pepper. Then dollop a small spoonful of sour cream on top.

Serve warm and Enjoy!

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Categories : Appetizers, Party Ideas: Game Day, Vegetables: Potatoes, Vegetables: Tomato

Buttermilk Mashed Potatoes

By Leslie · Comments (1) · November 19th, 2010

Let's face it, Thanksgiving is not Thanksgiving without mashed potatoes. And honestly, my favorite kind of mashed potatoes are the traditional ones. I'm all for changing things up and experimenting with this very cookie cutter holiday dinner, but in this case I don't. I LOVE good old fashion smashed potatoes : )

note: I use red potatoes with the skin on, but you are welcome to use white and or skin them. I just don't like mashed Idaho potatoes.

Also, mashed potatoes are fickle. . . the measurements are not exact because sometimes they are wetter or dryer. You just have to add more moisture and flavor as you see fit.

Buttermilk Mashed Potatoes
serves 4

What you'll need:

4 large red potatoes, cleaned

3 tbsp. butter

a heaping tbsp. cream cheese (yes low-fat is fine)

about 1/4 cup buttermilk (plus or minus as you go)

1 tsp. garlic salt

salt to taste

What you'll do:

Wash and boil the potatoes until fork tender. Drain and put in a large bowl. Add the butter, cream cheese and garlic salt. Using the back of the fork, mash the potatoes. You could use a hand mixer if you like really creamy potatoes, but I prefer mashing with a fork. As you mash, add the buttermilk until you get the right texture. Add salt to taste.

Enjoy warm and garnish with some chopped chives.

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Enjoy with this delicious mushroom gravy

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Categories : Side Dishes, Vegetables: Potatoes

Archive for Vegetables: Potatoes

Creamy Mashed Potatoes

Red, White, & Blue Potato Salad

Springtime Mash

Pesto Roasted Potatoes

My Favorite Potato Salad

Italian Leftover Breakfast Hash

Deconstructed Potato Salad

Corn & Beet Hash

Game Day Potato Skins

Buttermilk Mashed Potatoes

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