4 Mashed Potatoes and Steamed Vegetables Recipes
In this article, you can learn some super easy ways to cook steamed vegetables served with delicious mashed potatoes. You’re going to love making these recipes!
Mashed potatoes and steamed vegetables are a delicious combination. This healthy dish is rich in carbohydrates, potassium , and vitamin B5. Therefore, this dish can help you maintain a healthy lifestyle, which is important for your physical and emotional well-being. So, go ahead and learn some healthy, easy to make, and delicious recipes.
You can eat mashed potatoes and steamed vegetables all by themselves or with some of your favorite foods.
4 Mashed Potatoes and Steamed Vegetables Recipes
Mashed Potatoes with Celery
Let’s begin by making a special mashed potatoes recipe with a touch of celery. Mashed potatoes are a meal that everyone loves all by itself. However, it never hurts to give it a special flavorful kick. Do you dare to give it a try?
Ingredients
- 1 sack of potatoes (500 g).
- Salt (to taste)
- 1 celery root (300 g).
- 1 can of whole milk (150 ml).
- A stick of butter (125 g).
Instructions
- Thoroughly wash the potatoes and put them in a pot.
- Add some salt and cook for 30 minutes.
- While the potatoes cook, peel the celery bulb and cut it into small pieces. Cook for 20 minutes.
- Take the potatoes out of the water and peel them while they’re still hot.
- Mix the potatoes and celery and mash them completely with a potato masher.
- Place this mix into a pot and add butter.
- Heat over a low heat while stirring constantly.
- Heat the milk and add it to the cream before it boils.
Finally, now your mashed potatoes with celery are done. You can use other vegetables as well. Now since your mashed potatoes are done and know how to make different variations, you can learn how to make steamed vegetables in different ways.
Take a look at this article: 2 Ways to Accompany Your Steamed Vegetables
Steamed Vegetables with Grated Cheese
This simple dish is only 60 calories per serving.
Ingredients
- 1 tray of Oaxaca cheese (also known as string cheese) (250 g).
- 1 small cup of sweet corn (125 g).
- 3 carrots (60 g).
- 1 broccoli (300 g).
Steps to Follow
- Thoroughly wash and disinfect the vegetables.
- Chop the vegetables into small pieces.
- Wrap all the ingredients in aluminum foil.
- Cook the vegetables in a pot over medium heat for 20 minutes.
- Serve these steamed vegetables with your mashed potatoes that go well with white meat or pasta dish.
Stuffed Chicken Breasts with Steamed Vegetables
Take a look at this stuffed chicken breast with steamed vegetables and mashed potatoes dish above. Below is the chicken breast recipe.
Ingredients (Single Serving)
- Variety of vegetables (to steam).
- Chicken breast fillets (250 g).
- Breadcrumbs (300 g).
- Ham (200 g).
- 1 egg (60 g)
Instructions
- Place the amount of ham and yellow cheese that you please on top of the filleted chicken breast.
- Once you stuff the breast, dip it several times in a bowl of scrambled eggs and then dip it in the breadcrumbs.
- Stir fry your chicken breasts with a little oil.
- Finally, drain well and serve with the steamed vegetables and mashed potatoes.
Want to know more? Read: Health Benefits of Potatoes
Steamed Salmon With Buttered Vegetables
This dish is absolutely amazing. It’s incredibly easy to prepare and also very delicious and nutritious. However, be careful because this recipe has Mexican pepper-leaf .
This herb is usually found in Mexico. If you live in a Latin American community, you can probably find it. But don’t panic if you don’t. Steamed salmon is very delicious even without Mexican pepper-leaf. Try it for yourself!
Ingredients
- Epazote sprigs.
- 1/4 onion (55 g).
- 1/4 salmon (55 g).
- 5 Mexican pepper-leaves (10 g).
- 1 red tomato (220 g).
- Butter and salt (to taste).
Steps to Follow
- Coat the salmon with the butter. Place a Mexican pepper-leaf over aluminum foil and then place the salmon on top.
- Cut the red tomato and onion into julienne strips and add them to the salmon along with the epazote sprigs. If you’d like, you can add a few drops of broth.
- Cover the salmon with the Mexican pepper-leaves using the aluminum foil.
- Cook on a hot griddle for 15 minutes or until it starts to steam.
- Now serve with your mashed potatoes and enjoy.
