Garlic Mashed Taters-?!
Help me make these please!.!.
Recipes, Thanks!!Www@FoodAQ@Com
Recipes, Thanks!!Www@FoodAQ@Com
Answers:
Sorry, I don't have measurements for this, but I have to make my garlic mashed potatoes for every family event!.!.!. I use a mix of red and russetts!. By baking the russetts, the potatoes will absorb the flavor and moisture from the garlic cream, and prevent the "watery mash" mess!.!.!.
-Enough red/russett potatoes to feed everyone (about 2 per person!.
-1 to 2 bulbs of garlic
-1 pint of heavy cream
-1/2 stick of butter
-fresh rosemary (optional)
Clean the russetts, rub with olive oil and bake in the oven (350-375) until fork tender (about an hour and a half)!. At the same time, cut off the top portion of the garlic bulbs, leaving the majority of the cloves stuck together (just want to remove enough of the top to allow the cloves to be removed)!. Wrap in aluminum foil, drissle with olive oil, then fold over the foil to cover them and place them in the oven with the potatoes (also takes about an hour)!.
Clean and quarter the reds and boil on medium in a large pot (large enough that it will hold ALL the potatoes) , also until fork tender!. Drain the water when done and leave them on the used burner (turned off) to allow the residual moisture to steam out!.
Remove the garlic from the oven carefully and let rest for 5-10 minutes (use you don't burn yourself)!. Use your fingers to queeze out the cloves into a small sauce pan, and use a fork to mash them up into a paste!. Heat on low/medium with about half of the butter (should be getting that great roaster garlic smell) and then add the cream, using a swisk to blend the cream and garlic together!. If you like rosemary, add it to the cream mixture!.
When the russetts are done, cut them in half and let them rest for 5 minutes as well!. Using a spoon, remove the meat from the potato and add it to the pot with the reds!. Next add the garlic cream mixture and mix together with a masher (I like it with actuall potato clunks as opposed to whipped/creamed potatoes)!. Add the additional butter as needed!.
Ok, this isn't diet food, I know!. But it's gooooood!.!.!.Www@FoodAQ@Com
-Enough red/russett potatoes to feed everyone (about 2 per person!.
-1 to 2 bulbs of garlic
-1 pint of heavy cream
-1/2 stick of butter
-fresh rosemary (optional)
Clean the russetts, rub with olive oil and bake in the oven (350-375) until fork tender (about an hour and a half)!. At the same time, cut off the top portion of the garlic bulbs, leaving the majority of the cloves stuck together (just want to remove enough of the top to allow the cloves to be removed)!. Wrap in aluminum foil, drissle with olive oil, then fold over the foil to cover them and place them in the oven with the potatoes (also takes about an hour)!.
Clean and quarter the reds and boil on medium in a large pot (large enough that it will hold ALL the potatoes) , also until fork tender!. Drain the water when done and leave them on the used burner (turned off) to allow the residual moisture to steam out!.
Remove the garlic from the oven carefully and let rest for 5-10 minutes (use you don't burn yourself)!. Use your fingers to queeze out the cloves into a small sauce pan, and use a fork to mash them up into a paste!. Heat on low/medium with about half of the butter (should be getting that great roaster garlic smell) and then add the cream, using a swisk to blend the cream and garlic together!. If you like rosemary, add it to the cream mixture!.
When the russetts are done, cut them in half and let them rest for 5 minutes as well!. Using a spoon, remove the meat from the potato and add it to the pot with the reds!. Next add the garlic cream mixture and mix together with a masher (I like it with actuall potato clunks as opposed to whipped/creamed potatoes)!. Add the additional butter as needed!.
Ok, this isn't diet food, I know!. But it's gooooood!.!.!.Www@FoodAQ@Com
A couple of tips:
First of all, start off by baking your potatoes because that will dry them out!. The drier, the better, as they'll then suck up all the fats (milk, butter)!. After baked, scoop out the "meat" and use a ricer!.
If you're determined to boil them, start them out in cold water!. (Rule of thumb: if it grows above ground, put it into the water when it's boiling; if it grows below ground, put it into the water when it's cold!.)
also, I like using roasted garlic!. Roast the garlic in a little chicken broth, squeeze the garlic out of the skin, and whip that in with the mashed potatoes!.Www@FoodAQ@Com
First of all, start off by baking your potatoes because that will dry them out!. The drier, the better, as they'll then suck up all the fats (milk, butter)!. After baked, scoop out the "meat" and use a ricer!.
If you're determined to boil them, start them out in cold water!. (Rule of thumb: if it grows above ground, put it into the water when it's boiling; if it grows below ground, put it into the water when it's cold!.)
also, I like using roasted garlic!. Roast the garlic in a little chicken broth, squeeze the garlic out of the skin, and whip that in with the mashed potatoes!.Www@FoodAQ@Com
Roasted garlic mashed potatos are the best!.
Ingredients
2 large garlic heads
2 tablespoons olive oil
5 large yukon gold potatoes, about 2 1/2 pounds, peeled and cut into rounds 1/4 inch thick
4 tablespoons unsalted butter, at room temperature
6 tablespoons whole milk, plus more if needed
kosher salt
fresh ground pepper
Directions
1 Preheat oven to 400 degrees F!.
2 Expose the cloves of garlic head by slicing off the top 1/2 inch!.
3 Place them in a small baking dish, and drizzle with olive oil!.
4 Cover tightly with aluminum foil and bake about 55 minutes, or until very tender when pierced with a small knife!.
5 Remove from oven, uncover, and allow to cool!.
6 Break apart the garlic heads!.
7 Squeeze each garlic clove into a small bowl and mash with a fork until almost smooth!. You should end up with about 1/3 cup!. Reserve any olive oil remaining in the baking dish!.
8 Pour 1-inch of water into a large pot and bring to a boil!.
9 Place the potatoes into a collapsible steamer basket and set the basket over the boiling water!. (Do not allow the water to touch the bottom of the steamer basket)!. Cover and steam about 15 minutes, or until the potatoes are tender when pierced with a small knife!. Transfer potatoes to a bowl!.
10 Empty the pot and wipe dry!.
11 Return the potatoes to the warm pot!.
12 Add the butter and 4 tablespoons of the roasted garlic and mash well with a potato masher!.
13 Add the 6 tablespoons milk, 1 teaspoon kosher salt, and 1/2 teaspoon pepper!.
14 Continue to mash, adding more milk, 1 tablespoon at a time, in order to reach the desired consistency!.
15 Taste and add more of the roasted garlic, if desired!.
16 Serve at once, drizzled with the reservedWww@FoodAQ@Com
Ingredients
2 large garlic heads
2 tablespoons olive oil
5 large yukon gold potatoes, about 2 1/2 pounds, peeled and cut into rounds 1/4 inch thick
4 tablespoons unsalted butter, at room temperature
6 tablespoons whole milk, plus more if needed
kosher salt
fresh ground pepper
Directions
1 Preheat oven to 400 degrees F!.
2 Expose the cloves of garlic head by slicing off the top 1/2 inch!.
3 Place them in a small baking dish, and drizzle with olive oil!.
4 Cover tightly with aluminum foil and bake about 55 minutes, or until very tender when pierced with a small knife!.
5 Remove from oven, uncover, and allow to cool!.
6 Break apart the garlic heads!.
7 Squeeze each garlic clove into a small bowl and mash with a fork until almost smooth!. You should end up with about 1/3 cup!. Reserve any olive oil remaining in the baking dish!.
8 Pour 1-inch of water into a large pot and bring to a boil!.
9 Place the potatoes into a collapsible steamer basket and set the basket over the boiling water!. (Do not allow the water to touch the bottom of the steamer basket)!. Cover and steam about 15 minutes, or until the potatoes are tender when pierced with a small knife!. Transfer potatoes to a bowl!.
10 Empty the pot and wipe dry!.
11 Return the potatoes to the warm pot!.
12 Add the butter and 4 tablespoons of the roasted garlic and mash well with a potato masher!.
13 Add the 6 tablespoons milk, 1 teaspoon kosher salt, and 1/2 teaspoon pepper!.
14 Continue to mash, adding more milk, 1 tablespoon at a time, in order to reach the desired consistency!.
15 Taste and add more of the roasted garlic, if desired!.
16 Serve at once, drizzled with the reservedWww@FoodAQ@Com
The only kind of garlic mashed that I make are with roasted garlic!. Something about the roasted garlic that just makes them just absolutely divine!. (I have used everything else in the past from garlic powder to raw garlic to boiled garlic, but roasted garlic is my absolute favourite and most popular recipe)
Take a whole head of garlic and chop the bottom tip and the top tip off!. Rub in olive oil, and roast on a pie plate in your oven until nice and dark brown!.While that's roasting, boil your potatoes!. Depending on what I'm serving the potatoes with, I either peel them first or don't (unpeeled for a more rustic dish)!. Make sure they are Russet or mature potatoes!. Those are the best for mashed potatoes!.
You can of course mix chicken stock or vegetable stock, or butter and/or sour cream or yogurt or cream or milk, whatever you normally mix your mashed potatoes with!.
Pull your garlic out of the oven when it's done, and squish the cloves out of the skins (they pop out easily when they're completely roasted)!. Mash them up/grind/finely chop separately and mix them into your mashed potatoes!. Season with salt and pepper or just salt!. Whatever your preference!.
You'll have to gauge how much of the garlic head you add to how much potatoes you have made!. also to personal taste!. The nice thing about roasted garlic is that the strong garlic taste you get with raw garlic is minimized with roasting and it's a different flavour!. I don't know if you ever make hummus at home, but well I'm a garlic lover, and I never measure, but sometimes too much fresh garlic is well too much, you know!? Roasted garlic doesn't give you that OMG that's garlicky reaction!.
Enjoy!
ETA: I know you asked for recipes- that's the extent of my recipe lol, I don't think I've ever used any exact measurements of anything in my many years of making mashed potatoes!. As long as you taste things along the way you figure out what feels right, amount wise!.Www@FoodAQ@Com
Take a whole head of garlic and chop the bottom tip and the top tip off!. Rub in olive oil, and roast on a pie plate in your oven until nice and dark brown!.While that's roasting, boil your potatoes!. Depending on what I'm serving the potatoes with, I either peel them first or don't (unpeeled for a more rustic dish)!. Make sure they are Russet or mature potatoes!. Those are the best for mashed potatoes!.
You can of course mix chicken stock or vegetable stock, or butter and/or sour cream or yogurt or cream or milk, whatever you normally mix your mashed potatoes with!.
Pull your garlic out of the oven when it's done, and squish the cloves out of the skins (they pop out easily when they're completely roasted)!. Mash them up/grind/finely chop separately and mix them into your mashed potatoes!. Season with salt and pepper or just salt!. Whatever your preference!.
You'll have to gauge how much of the garlic head you add to how much potatoes you have made!. also to personal taste!. The nice thing about roasted garlic is that the strong garlic taste you get with raw garlic is minimized with roasting and it's a different flavour!. I don't know if you ever make hummus at home, but well I'm a garlic lover, and I never measure, but sometimes too much fresh garlic is well too much, you know!? Roasted garlic doesn't give you that OMG that's garlicky reaction!.
Enjoy!
ETA: I know you asked for recipes- that's the extent of my recipe lol, I don't think I've ever used any exact measurements of anything in my many years of making mashed potatoes!. As long as you taste things along the way you figure out what feels right, amount wise!.Www@FoodAQ@Com
Ingredients:
7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation:
Place potatoes and garlic in a saucepan!. Cover with water; bring to a boil!. Reduce heat!. Simmer 20 minutes; drain!. Place drained potatoes and garlic in a mixing bowl!. Add remaining ingredients; beat with mixer until smooth!. Serves 6 toWww@FoodAQ@Com
7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation:
Place potatoes and garlic in a saucepan!. Cover with water; bring to a boil!. Reduce heat!. Simmer 20 minutes; drain!. Place drained potatoes and garlic in a mixing bowl!. Add remaining ingredients; beat with mixer until smooth!. Serves 6 toWww@FoodAQ@Com
Adding peeled garlic cloves to the pot of potatoes when cooking is a good idea, as mentioned!. I like roasting my garlic in the oven first, sometimes I even roast an entire bulb, I cut the top off to expose a bit of the garlic cloves and pour a bit of olive oil over and wrap in foil and roast until tender, but I bet you know that, anywho, I sometimes mash an entire bulb with my 5 lbs of boiled spuds, 1/2 cup of butter, some sour cream, salt and pepper, sometimes I add a heaping spoonful of prepared horseradish for kick!. CheersWww@FoodAQ@Com
Peel, cut and boil potatoes as you normally would, adding several peeled cloves of garlic to the water, when done, drain well and mash with milk and butter!.!.!.or for a stronger garlic taste, add the minced garlic to the melted butter, then add!.Www@FoodAQ@Com
We occasionally make "smashed potatoes", which is maybe what you are looking for!. Wash thoroughly, leave skins on!. Boil until done, drain, lightly mash in kettle, adding minced garlic, to taste!. Add a bit of salt, and butter!. The skins make dark spots in mix, but are very tender!. These are really good!.Www@FoodAQ@Com
Put a couple of cloves of garlic in with the potatoes to boil!. When you're ready to mash the potaotes, the garlic will mash too and already mix in with the potatoes!.Www@FoodAQ@Com
to make this i would say:
make mashed taters and add garlic powderWww@FoodAQ@Com
make mashed taters and add garlic powderWww@FoodAQ@Com
GARLIC MASHED POTATOES
2 lb!. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp!. butter
1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan!. Cover and bring to a boil!. Reduce heat slightly and simmer until potatoes are fork-tender!.
Drain potatoes and set aside!. Return empty pan to heat and add butter, leaving until butter melts!. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil)!.
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy!.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes!.
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garlic roasted potato skins
Active time: 30 min Start to finish: 1 3/4 hr
Servings: Makes 8 servings!.
Ingredients3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: onion and spinach dip
PreparationPreheat oven to 350°F!.
Prick each potato once or twice with a fork!. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil!. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour!. Remove potatoes from oven and cool on a metal rack 15 minutes!. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack!.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges)!. Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins!.
Increase oven temperature to 425°F!.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork!.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes!.
Cooks' note:
? Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil!. Bring to room temperature Before baking!.
_------_---------_------------_-------!.!.!.
mashed potatoes with garlic and shallot
Serves 4-6
Ingredients12 shallots, unpeeled
1 large head of garlic, outer skin peeled leaving the head intact
4 tablespoons of olive oil (preferably extra-virgin)
3 1/2 pounds (about 6 large) russet (baking) potatoes
3/4 stick (6 tablespoons) unsalted butter, softened PreparationPreheat the oven to 425°F!. In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste!. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes!. Unwrap the package carefully and let the shallots and the garlic cool until they can be handled!. Peel the shallots and the garlic and purée them in a food processor!.
In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste!. Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl!. Beat in the garlic purée, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency!.
_------_-----------_--------------_---!.!.!.
Hope this Helps!?Www@FoodAQ@Com
2 lb!. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp!. butter
1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan!. Cover and bring to a boil!. Reduce heat slightly and simmer until potatoes are fork-tender!.
Drain potatoes and set aside!. Return empty pan to heat and add butter, leaving until butter melts!. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil)!.
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy!.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes!.
_---------_------------_--------------!.!.!.
garlic roasted potato skins
Active time: 30 min Start to finish: 1 3/4 hr
Servings: Makes 8 servings!.
Ingredients3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: onion and spinach dip
PreparationPreheat oven to 350°F!.
Prick each potato once or twice with a fork!. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil!. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour!. Remove potatoes from oven and cool on a metal rack 15 minutes!. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack!.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges)!. Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins!.
Increase oven temperature to 425°F!.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork!.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes!.
Cooks' note:
? Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil!. Bring to room temperature Before baking!.
_------_---------_------------_-------!.!.!.
mashed potatoes with garlic and shallot
Serves 4-6
Ingredients12 shallots, unpeeled
1 large head of garlic, outer skin peeled leaving the head intact
4 tablespoons of olive oil (preferably extra-virgin)
3 1/2 pounds (about 6 large) russet (baking) potatoes
3/4 stick (6 tablespoons) unsalted butter, softened PreparationPreheat the oven to 425°F!. In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste!. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes!. Unwrap the package carefully and let the shallots and the garlic cool until they can be handled!. Peel the shallots and the garlic and purée them in a food processor!.
In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste!. Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl!. Beat in the garlic purée, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency!.
_------_-----------_--------------_---!.!.!.
Hope this Helps!?Www@FoodAQ@Com