Lindas Chunky Garlic Mashed Potatoes Recipes

Steps:

• Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
• In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
• Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
• Garnish with green onions, if desired.
• Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
• Enjoy!

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

Steps:

• Preheat oven to 350.
• Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
• After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
• Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
• Meanwhile:.
• While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
• To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
• Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
• Serve.

Steps:

• Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.
• Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.
• Excellent source of: Vitamin B6, Vitamin C, Potassium
• Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Steps:

• Boil potatoes until tender, i prefer to leave the skin on.
• Drain water and put potatoes in a mixing bowl.
• Add margarine and sour cream.
• Use an hand masher and mash until desired consistency.
• Add salt, garlic powder and pepper to taste.
• Sprinkle chives or parsley on top.

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Steps:

• Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
• Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.