Dolce Potato Mash

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No, it’s not sweet potato mashed potatoes, it’s Dolce Potato Mash and it only takes one Friends episode to make.This particular recipe serves 8, so tell that ninth friend to spend his Thanksgiving somewhere else.

Anyway, between passively watching football and catching up with correspondence (just a euphemism for procrastinating), run down to your nearest Trader Joe’s or Associated or Gristede’s for the following ingredients:

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  • 3 pounds of sweet potatoes, peeled and cut into symmetrical 1″ by 1″ cubes (or chunks in an assortment of sizes)
  • 1/2 stick of butter
  • 1 banana, sliced
  • 1 orange, zested and juiced
  • 1 cup of chicken broth
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of grated nutmeg (opt., aka only if you’re feeling fancy)
  • Salt and pepper

And here we go.

  1. Boil potatoes until as tender as a first kiss. Drain and reserve.
  2. Return the pot to the stove top over medium heat.
  3. Add butter and bananas into the pot.
  4. Cook bananas for 5 minutes before adding the orange juice to the pot, reserve the zest.
  5. Allow the juice to cook out (this typically takes 1 minute).
  6. Add potatoes to the pot, as well as the stock and sugar.
  7. Mash potatoes, banana, stock, and sugar together until more combined than the Boleyn blood line.
  8. Season with nutmeg, salt, pepper, and orange zest, to your ultra-refined taste.
  9. Mash to combine spices.
  10. SERVE!

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There you have it, your first Friendsgiving dish! Hope you enjoyed this recipe (discovered a la Food Network), and stay tuned for more posts!

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Microwave Potato Chips

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I made these in the microwave. Really!

Yes, I know.  Microwave potato chips.  They do come out of a microwave, but trust me.  Unlike most nuked food, these are actually crispy.  They’re also healthier than the normal potato chip, because they use much less oil. I’ve tried making these before, but foodgal’s tips made my chips better, so I’m sharing a mashup of our recipes.  Depending on how thinly you slice your potatoes, the amount of each ingredient will change.

Ingredients:

1-2 pounds of potatoes (foodgal said Yukon Gold or red, I say whatever you have in the kitchen)

1-3 tablespoons of oil (if you cut your potatoes super thin, you may need more)

1 teaspoon salt (add to taste- I like my salt)

Something to grease your plate with- oil, butter, or cooking spray

Optional: onion powder, chili powder, garlic salt, be creative!

Directions:

1. Grease your microwave-safe plate, just well enough to cover the whole surface

2. Slice your potatoes.  This may take a while, if you want thinner (and crispier!) chips.  But if you’re impatient and hungry, like me, mangled chips or thicker chips in the style of kettle chips still taste great.

3. Toss your potato slices in a bowl with your oil and salt.  Try to get a bit of oil and salt on every slice.  Feel free to add a little more salt and oil if you need to.

4. Arrange your slices on the greased microwave-safe plate in one layer.  Overlapping chips in multiple layers means they won’t be crispy.  I like to form spirals.

5. Microwave uncovered for 2-3 minutes, or until it starts to turn brown (may be 30 seconds if you sliced your potatoes really thinly).  Thinner slices brown faster.  Turn your slices over (I use a fork or chopsticks because they are HOT) and repeat.

6. Once both sides have been microwaved, take them out!  Wait for them to cool and turn crispy.  This shouldn’t take too long, unless your slices are on the thicker side. And even then, potato slices taste great!  Now distribute your chips among your friends (but only if you want to) and enjoy!

Credit: http://www.foodgal.com/2010/01/microwave-potato-chips-really/

Microwave Mashed Potatoes

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Desserts will always be my favorite, but there’s something to be said for mashed potatoes.  They’re easy, (or at least this recipe is) filling, and flavorful.  Here’s three variations you can make it with a microwave!

Ingredients:

4 approximately 6-ounce potatoes, peeled and cut into 1 inch cubes (doesn’t have to be perfect!)

1/2 cup reduced-fat sour cream (go for normal sour cream if you’re going all out)

1/2 cup 1% low fat milk (2% works too)

2 tablespoons minced fresh chives

1/2 tablespoon salt

1/2 tablespoon ground black pepper

(See below for alterations for the variation of microwaved mashed potatoes you like best)

Instructions:

  1. Put your cubed potato into a big microwave-safe bowl. Stretch some plastic kitchen wrap over the bowl to cover it, then cut a small slit, about an inch is good.
  2.  Microwave on high for about 10 minutes. Let it stand for 2 minutes.
  3. Add the sour cream and all the other ingredients to the bowl.
  4. SMASH!  You can use a fork, or a potato smasher if you have one.

SOUTHWEST VARIATION:

  1.  Leave out the sour cream and chives
  2. Decrease milk to 2 tablespoons and decrease the amount of salt to 1/4 teaspoon
  3. Add 3/4 cup plain low-fat yogurt, 1 tablespoon chopped chipotle chile, canned in adobo sauce, and 1/4 teaspoon ground cumin

ROASTED GARLIC VARIATION:

  1. Leave out the sour cream and chives
  2. Increase the amount of milk to 3/4 cup.
  3. Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage.

BACON AND CHEDDAR VARIATION:

  1. Decrease salt to 1/4 teaspoon.
  2. Add 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese and 1 slice center-cut bacon (cooked and crumbled, mash to the consistency you like)

Enjoy!  This makes about 4 servings.

Credit: http://www.cookinglight.com/food/recipe-finder/microwave-recipes/microwave-smashed-potatoes

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