CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
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.
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
GARLIC MASHED POTATOES RESTAURANT STYLE.......
These creamy potatoes are guaranteed to please. The roasted garlic & sauteed onions give these potatoes a wonderful flavor....the addition of sour cream and freshly grated parmesan take them to the next level.
Provided by Chef Decadent1
Categories Mashed Potatoes
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic cut top off garlic do not seperate the cloves as you will be roasting the garlic whole. brush the top of the garlic with 1 tsp oil. Wrap the bulb of garlic in tin foil and bake @ 425 for 30 to 35 minutes.
- Meanwhile in a large skillet cook onion in remaining oil for 15-20 minutes or until golden brown stirring occasionally. Transfer the onions to a food processor. Cover and process until blended. Set aside.
- Place potatoes in a large saucepan and cover with water bring to a boil. Cook until tender. Drain and place potatoes in a large bowl. Squeeze softened garlic into bwl add the butter, sourcream, parmesan cheese, milk, salt and pepper and onion . Beat until mashed.
RESTAURANT-STYLE GARLIC MASHED POTATOES
This is one of the most popular recipes from my blog, Delicious as it Looks. Who doesn't love the mashed potatoes served at restaurants? Now you can make them at home.
Provided by DeliciousAsItLooks
Categories Mashed Potatoes
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
- When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.
MASHED GARLIC POTATOES
I infuse creamy mashed potatoes with the subtle taste of garlic, which makes them a welcome addition to any meal. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.
Nutrition Facts : Calories 288 calories, Fat 17g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 986mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD
Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.
Provided by Mimi Bobeck
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork, or force through a fine strainer.
- If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
- Peel and boil potatoes in salted water until tender.
- Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
- Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
- Add cream or milk to adjust consistency.
GARLIC MASHED POTATOES SECRET RECIPE
This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you've ever tasted.
Provided by AUSTAD
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 100
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
Nutrition Facts : Calories 498 calories, Carbohydrate 43.2 g, Cholesterol 92.3 mg, Fat 33.4 g, Fiber 3.9 g, Protein 8.8 g, SaturatedFat 21.1 g, Sodium 848.6 mg, Sugar 2.2 g
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5/5 (15)Total Time 40 minsCategory Side DishCalories 315 per serving
- Peel the potatoes (or leave some/all of them unpeeled if you prefer, just make sure to scrub them well) and cut them into thirds. Add them to a salted pot of water and boil until a sharp knife easily pierces them.
- Meanwhile, while the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. I let it slowly warm through (and the garlic slightly cooks). The garlic flavor nicely infuses the cream so the potatoes are more evenly flavored.
- Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you've got a nice, smooth mash. Don't over-mash or they may end up gluey.
- Serve potatoes with extra butter (if desired). I also sometimes like to sprinkle some chopped parsley and/or chives over top (optional).
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