Presto Stew Garlic Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

Steps:

• Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.
• Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.
• As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.
• Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Steps:

• Place the olive oil in a small saute pan set over medium-low heat. Add the garlic, and cook until garlic is soft, about 2 minutes. Remove pan from heat, and set aside.
• Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks in a medium saucepan filled with cold water. Add 2 1/2 teaspoons salt. Bring to a simmer over medium heat. Cook until a knife inserted into a potato chunk comes out easily. Drain potatoes in a colander set over a heat-proof bowl, reserving 1/3 cup cooking water. Transfer potatoes and reserved water to a medium bowl.
• Using a whisk, mash the potatoes and reserved cooking water until smooth. Whisk in the reserved olive oil and garlic. Season the mashed potatoes with salt, and serve.

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:

• Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
• Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.