Roasted Veggies and Potato Mash with Toasted Pecans | American Pecan Promotion Board
This recipe rolls two favorite fall dishes – mashed potatoes and roasted vegetables – into one delicious side. Creamy mashed potatoes are topped with celery, potatoes, carrots, red onion and...
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Cooking tools:
- Potato masher
- Oven
- Baking sheet
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Peeler
- Whisk
Ingredients
- 2 medium white potatoes, peeled and cut into 1/2 inch pieces
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 tablespoon cream
- Ground black pepper to taste
- 2 eggs
- 3 medium red potatoes, cut into 1/4 inch pieces
- 1 small red onion, cut into 1/4 wedges
- 2 medium carrots, cut into 1/4 inch pieces
- 2 stalks celery, cut into 1/4 inch pieces
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 1/4 cup olive oil
- 1 cup pecan pieces, toasted and finely minced
- 1/2 cup chopped parsley or herb of your choice
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