Best 2 Batatas Mashi Recipes
Batatas Mashi, also known as mashed potatoes, is a delicious and versatile dish that can be enjoyed as a side dish or as the main course. Mashed potatoes are made from cooked potatoes that are mashed until they are smooth and creamy. They can be seasoned with a variety of herbs and spices, and they can be served with a variety of toppings, such as gravy, cheese, or bacon. This article will provide you with several recipes for making batatas mashi, so that you can find the perfect recipe for your taste and dietary needs.
Let's cook with our recipes!
BATATAS MASHI
This is really nice Middle Eastern dish not from one particular country. It looks very nice presented. The taste develops more over time so make the dish up to a day in advance for best flavour. If you can not find a tool made especially for coring vegetables an apple corer will work just as well. I used a knife but just be careful the direction you cut if you do so. If there is leftover meat mixture you can use it to make Hashwa which is equally as good all on its own or just eat it up as I like to do! Modified from a recipe on http://www.yasalamcooking.com.
Provided by UmmBinat
Categories Meatballs
Time 1h20m
Yield 10 stuffed potatoes, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.
- Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. Mix well and cook until the pine nuts turn golden.
- Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.
- Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
- You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.
- Enjoy!
BATATA MAHSHIYEH (STUFFED POTATOES)
Steps:
- Heat the oven to 350 degrees F.
- Peel the potatoes and place in a bowl of cold water to prevent browning. Trim both ends of each potato so they are flat and the potatoes can stand upright, then use a peeler or melon baller to scoop out the center of the potato, leaving a 1/2-inch border. Return the scooped potatoes to the water.
- Heat several inches of oil in a large, heavy pot to 300 degrees F. Drain the potatoes well and pat them dry, then fry until they are slightly golden but not completely tender, 10 to 12 minutes, turning occasionally. Remove the potatoes to a paper towel-lined plate to drain, taking care to pour any hot oil back into the pot as you remove them.
- Meanwhile heat 2 tablespoons vegetable oil in a large, heavy skillet or pot. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon. Cook, stirring to break up any lumps, until the beef is browned. Remove from the heat and stir in the pine nuts.
- Stuff each potato with the filling and place upright in a baking dish.
- Pour a thin layer of stock into the baking dish and squeeze the lemon over the potatoes. Bake for 15 to 20 minutes until the potatoes are completely tender. Sprinkle with parsley leaves.
Tips:
- Select the right potatoes: Use starchy potatoes like russet or Yukon Gold for a creamy texture. Avoid waxy potatoes like Red Bliss or fingerling potatoes, as they will not mash smoothly.
- Cook the potatoes properly: Boil the potatoes until they are tender and can be easily pierced with a fork. Overcooking can make the potatoes mushy and watery.
- Drain the potatoes thoroughly: After boiling, drain the potatoes well to remove excess water. This will help prevent the mashed potatoes from becoming watery.
- Mash the potatoes until smooth: Use a potato masher or ricer to mash the potatoes until smooth and creamy. Avoid using a blender or food processor, as this can make the potatoes gluey.
- Add seasonings and butter: Stir in butter, milk, and seasonings like salt, pepper, garlic powder, and herbs. Start with small amounts and adjust to taste.
- Serve immediately: Mashed potatoes are best served hot and fresh. You can keep them warm in a slow cooker or chafing dish if you need to hold them for a while.
Conclusion:
Mashed potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. By following these tips, you can make creamy, flavorful mashed potatoes that everyone will love. Whether you are making them for a weeknight dinner or a special occasion, mashed potatoes are sure to be a hit. So next time you are looking for a simple yet satisfying side dish, give mashed potatoes a try.
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