CREAMY GARLIC MASHED POTATOES
In her Auburn, Kansas kitchen, Myra Innes cooks these rich, creamy mashed potatoes frequently. Garlic cloves are boiled and then mashed right along with the potatoes to give them extraordinary flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. , Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.
Nutrition Facts : Calories 311 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 959mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
ALTON'S CREAMY GARLIC MASHED POTATOES
Homestyle creamy potatoes infused with an incredible garlic taste with a layer of parmesan that compliments.
Provided by Dolce Piquant
Categories Mashed Potatoes
Time 45m
Yield 3 3/4-4 Cups, 5-6 serving(s)
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.
Nutrition Facts : Calories 260.2, Fat 10.5, SaturatedFat 6.4, Cholesterol 32.5, Sodium 1685.1, Carbohydrate 31.1, Fiber 3.5, Sugar 1.5, Protein 11.3
CREAMY DOUBLE-GARLIC MASHED POTATOES
Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is well worth the effort. You can roast and fry the garlic and peel the potatoes ahead of time, storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Feel free to use either red or russet potatoes here: Red potatoes will make a thick and creamy mash, while russets will yield a lighter and fluffier result (see Tip). If you run short on time, trim the garlic chips from your to-do list. Canned fried onions from your local supermarket, or fried shallots or fried garlic flakes from most Asian markets provide the same jolt of texture on top.
Provided by Alexa Weibel
Categories vegetables, side dish
Time 4h
Yield 8 to 12 servings (8 cups)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
- Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
- Prepare the garlic chips: Line a plate with paper towels. In a small shallow saucepan or frying pan, heat the canola oil over medium-high until shimmering. Working in batches, fry the sliced garlic, stirring often, until just starting to turn golden, 30 seconds to 1 minute. (They'll continue to darken from the residual heat, so you'll want to remove them from the hot oil before they're fully golden brown.) Transfer garlic chips to the plate using a slotted spoon. Season with salt and repeat with remaining sliced garlic. Set aside.
- Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
- Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
- Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
- Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Top with garlic chips, and serve immediately.
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
More about "altons creamy garlic mashed potatoes food"
CREAMY GARLIC MASHED POTATOES RECIPE | ALTON BROWN
From altonbrown.com
5/5 (15)Category Sides & SaladsServings 8Total Time 45 mins
- Place all spud hunks in a 4-quart saucepan and add just enough cold tap water to cover. Add 2 tablespoons of the salt to the pot, cover, and bring to a boil over high heat, about 15 minutes.
- While the potatoes cook, melt the butter in a small saucepan over low heat. Then, add the garlic and gently simmer until garlic is light gold and fragrant, about 15 minutes.
- Meanwhile, combine the buttermilk, cream, and garlic in a 2-quart saucepan and bring to a bare simmer over low heat, watching to make sure the mixture doesn’t boil over. Keep the mixture barely bubbling until the potatoes are done.
- When the spud water boils, uncover, drop the heat to a simmer, and cook until the spuds are easily crushed with tongs, 15 to 20 minutes. Drain the potatoes, then return them to the pan and the heat. Toss and shake gently for one minute to cook off any excess surface moisture — the drier the spuds are the better.
ALTON BROWN'S CREAMY MASHED POTATOES | FOOD NETWORK - YOUTUBE
From youtube.com
Author Food NetworkViews 360.1K
CREAMY GARLIC MASHED POTATOES RECIPE - DINNER, THEN …
From dinnerthendessert.com
ALTON BROWN’S CREAMY GARLIC MASHED POTATOES
From everydaycookingadventures.com
ALTON BROWN'S EASY STEP FOR NEXT-LEVEL GARLIC MASHED POTATOES
From tastingtable.com
MAKE AHEAD GARLIC MASHED POTATOES - THE SEASONED …
From theseasonedmom.com
GARLIC BUTTER MASHED POTATOES | KITCHN
From thekitchn.com
CREAMY MASHED POTATOES - ALTON BROWN
From altonbrown.com
4.7/5 (13)Category Sides & SaladsServings 4Total Time 40 mins
- Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat, and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until the potatoes can easily be crushed with a pair of tongs, 15 to 20 minutes. Drain in a colander.
- Put the cream, butter, salt, and pepper into the now-empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die on top of the pot. Add 1 cup of potatoes to the mill at a time. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if desired. Serve immediately.
PARMESAN-GARLIC MASHED POTATOES RECIPE | ALTON BROWN
From altonbrown.com
GARLIC MASHED POTATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GARLIC MASHED POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY GARLIC MASHED POTATOES - FOOD NETWORK
From foodnetwork.com
MICHELIN CHEF ADAM SMITH SHARES 7 WAYS TO COOK POTATOES
From finedininglovers.com
BEST GARLIC MASHED POTATOES (MAKE AHEAD!) - CARLSBAD CRAVINGS
From carlsbadcravings.com
ALTON’S CREAMY GARLIC MASHED POTATOES - LUNCHLEE
From lunchlee.com
THE BEST RESTAURANTS IN ALTON UPDATED MAY 2023 - TRIPADVISOR
From tripadvisor.ca
CREAMY GARLIC MASHED POTATOES | CREAMY GARLIC MASHED
From facebook.com
I TRIED ALTON BROWN'S CREAMY MASHED POTATOES | KITCHN
From thekitchn.com
16 CELEBRITY CHEF TIPS FOR MAKING THE BEST MASHED POTATOES
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love