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Mashed Potato Triple Delight

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Learn how to make Idaho Potato's Cabernet Mashed Potatoes with Mini Beef Filet; Mashed Potatoes with Mushrooms and Gorgonzola; and Wasabit and Saffron Idaho Mashed Potatoes with Sea Scallop.
Ingredients
  Peeled quartered all blue potatoes 10 Ounce (Idahoâ®)
  Cabernet reduction 1⁄2 Cup (8 tbs), divided (Recipe Follows)
  Seared petite beef fillets 4 Ounce (For Garnish, 4 Beef Fillets)
  Crumbled blue cheese 1 Tablespoon (For Garnish)
  Peeled quartered yukon gold potatoes 10 Ounce (Idahoâ®)
  Pepper To Taste
  Button mushrooms 5 Ounce, minced
  Olive oil 1⁄2 Ounce
  Shallot 1⁄2 Ounce, minced
  Sherry 1⁄2 Ounce
  Crumbled gorgonzola cheese 1⁄2 Cup (8 tbs)
  Sliced oven-roasted portobello 1⁄2 Cup (8 tbs) (For Garnish)
  Pancetta 1⁄2 Cup (8 tbs) (Crispy, For Garnish)
  Peeled quartered russet potatoes 10 Ounce (Idahoâ®)
  Heavy cream 1⁄2 Ounce
  Saffron 1 Pinch
  Unsalted butter 1 Tablespoon, softened
  Wasabi paste 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Salt To Taste
  Pan seared scallops 4
  Basil oil 1 Teaspoon (As Needed)
  Fried basil leaves 4 (For Garnish)
  Cabernet sauvignon 1 Cup (16 tbs)
  Bay leaves 2
  Peeled chopped shallot 2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Cracked black peppercorns 1⁄4 Teaspoon
Directions

Cabernet Mashed Idaho®Potatoes with Mini Beef Filet
Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
In pan over low heat, bring heavy cream to simmer.
Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and white pepper. Combine 1/4 cup of cabernet reduction with mash.
Place mash in serving vessels; garnish each portion with beef filet and crumbled blue cheese. Drizzle 1 tablespoon remaining cabernet reduction over each portion.
Mashed Idaho® Potatoes with Mushrooms and Gorgonzola
Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
In pan over low heat, bring heavy cream to simmer.
Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and pepper.
Sauté mushrooms in olive oil until tender. Add shallot and sherry. Reduce until all liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
Combine mushrooms with mashed potatoes. Gently fold in Gorgonzola. Place in serving vessels; garnish with roasted portobello slices and crispy pancetta.
Wasabi and Saffron Mashed Idaho® Potatoes with Sea Scallop
Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
In separate pan over low heat, bring heavy cream and saffron to simmer. Turn off heat; rest mixture for 5 to 10 minutes to infuse saffron into cream.
Mash cooked potatoes. Combine with saffron-infused cream. Blend in butter and wasabi paste. Add white pepper. Season with salt.
Place mash in serving vessels; garnish each with scallop, drizzle of basil oil and fried basil leaf.
Cabernet Reduction

Combine all ingredients in saucepan.
Cook over low heat, stirring occasionally, until reduced by half, 10 to 15 minutes. Strain.

Please see video

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
If you that this cool weather comfort food was best relished with your Thanksgiving turkey, you are in for some real surprise. This video presents three different mashed potato combos that not only makes for a win-win pair, but also jazzes up the delight of any dish manifold.

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