Creamy Double Garlic Mashed Potatoes Food

CREAMY GARLIC MASHED POTATOES

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.

CREAMY GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
• Chop garlic and return to saucepan. Add cream and warm over medium heat.
• Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.

CREAMY DOUBLE-GARLIC MASHED POTATOES

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.

CREAMY GARLIC MASHED POTATOES

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.

SIMPLE GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
• Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
• Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
• Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
• Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
• Serve with a pat of butter in an indentation on top.

PERFECT DOUBLE CREAM GARLIC MASHED POTATOES RECIPE - (4/5)

Steps:

• Equipment needed: Food Mill, so worth the investment. Recommended: OXO brand, easily found at Bed Bath & Beyond type stores. Cook potatoes and garlic cloves in salted water (about 1 tablespoon of kosher salt--not table salt) Drain the potatoes and garlic, and return the the pot on low heat-- this allows excess water to evaporate, about 2 to 3 minutes. Place potatoes and garlic into food mill, and using larges disk, turn handle to rice the potatoes back into your cooking pot. Add the cream cheese and allow to melt from the heat of the potatoes. Add the heavy cream (slightly warmed). Half & half works, but the heavy cream is what tastes best. Stir and taste; add more salt, if necessary. Cover and keep warm, on lowest heat, for up to 15 minutes-- or for longer time, keep warm in a low heated oven.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400.
• Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
• Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
• Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
• Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
• Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
• Finally season with garlic powder, salt and pepper and serve.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel potato skin.
• Cut into cubes. Wash potatoes and place in a pan with 1 cup water.
• Boil for 20 minutes on medium heat.
• After 20 minutes, mash potatoes.
• In a pan, add butter and heat it up. Add grated garlic and saute on medium heat until garlic changes color.
• Now add mashed potatoes to the pan and give it a good mix. Sprinkle black pepper.
• Add milk and stir the pan until potatoes start to separate.
• Now add cheese and give it a good mix.
• Don't overcook otherwise the potatoes will be mushy.
• Take out in platter and garnish with parsley, olive oil, and butter.

CREAMY GARLIC MASHED POTATOES

Steps:

• 1. Wash, peel, and quarter potatoes. Place the potatoes and garlic in a large pot. Cover with cold water about 2 inches above the potatoes. Season generously with salt. Bring to a low boil and simmer until potatoes are fork-tender, about 20-25 minutes. Drain the potatoes and garlic and return the pot, toss over low heat until the moisture evaporates, about 1-2 minutes. 2. Warm the cream in the microwave or on the stovetop. While the potatoes are still hot, add 1/3 of the warm cream and the 6 pats of cold butter and mash with a potato masher. Repeat this process 2 more times until all the cream has been incorporated. Make sure you are slowly adding the cream, as the potatoes cool down it will absorb the cream better. You can use a little less cream if desired, depending on the texture you want. Add the 1 ½ teaspoons kosher salt and ¼ teaspoon black pepper. Keep mashing with a potato masher until smooth. Taste the potatoes for seasoning and add more salt and pepper if needed. 3. Serve warm, top with more butter and fresh parsley if desired. If serving later, cover with foil and keep warm in an oven on low heat or a slow cooker on the warm setting.

GARLIC MASHED POTATOES

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.

CREAMY GARLIC MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Return potatoes to pan; mash to desired consistency.
• Add cream cheese and garlic; cook and stir 3 to 5 min. or until heated through.

CREAMY MASHED POTATOES

Steps:

• Boil the potatoes in their skin, adding a pinch of salt to the water.
• When the potatoes are tender, allow to cool slightly, then peel them off and add to a large bowl.
• Add the salt, pepper, butter, milk, cream and parmesan, and use a potato masher to mash well until smooth and creamy.
• Serve hot!

GARLIC MASHED POTATOES WITH SOUR CREAM

Steps:

• Place potatoes and whole garlic cloves in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
• Drain and place back in the pot. Use a potato masher (or a fork) to mash the potatoes and garlic.
• Add in butter and sour cream and mix together with a spoon, until melted and incorporated into the potatoes. Stir in the milk and add salt and pepper, to taste.
• Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.

SOUR CREAM & DOUBLE-CHEESE MASHED POTATOES

Steps:

• Cook potatoes and garlic in large saucepan of boiling water 15 min. or until potatoes are tender. Transfer potatoes and garlic to large bowl with slotted spoon, reserving cooking water in pan. Add broccoli to water in pan. Return water to boil; cook 2 to 3 min. or until broccoli is crisp-tender. Drain.
• Mash potatoes. Add cheeses, sour cream and pepper; mix well.
• Stir in broccoli.

TWICE BAKED MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in stock pot with 1 tbsp salt and enough cold water to cover.
• Bring to a boil and simmer potatoes for 25-30 minutes, or until tender.
• Drain and return to pot.
• Heat half-and-half and butter in a small sauce pan until butter is melted.
• Add warm mixture to potatoes, and mash with potato masher until smooth- (mine are never perfectly smooth) Fold in sour cream, Parmesan and mix well.
• Add salt and pepper to taste.
• If the potatoes seem thick, you may add a bit more cream and/or butter until the texture suits your taste.

CREAMY RED SKIN MASHED POTATOES WITH GARLIC

Steps:

• Wash and cut up the potatoes.
• Place in a saucepan and add garlic and salt.
• Add water to just cover potatoes.
• Bring to a boil over high heat.
• Once boiling, reduce heat to medium and continue to cook until potatoes are fork tender (15-20 minutes).
• Drain the potatoes. Place them back in the pan and use a potato masher to begin breaking them up and mashing them.
• butter and cream and continue mashing until you reach your desired consistency. You can can leave small chunks of potato in your mash or continue working them until they are 100% creamy and smooth.
• .

CREAMY GARLIC MASHED POTATOES

Steps:

• Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and simmer until the potatoes are very tender when pierced with a fork but not falling apart, about 20 minutes.
• Drain in a colander; discard the bay leaf. Add the light cream (or milk) and butter to the warm pan. Pass the potatoes and garlic through a ricer or the finest disk of a food mill directly into the pan. Set the pan over low heat and stir until combined and heated through. Season to taste with salt and pepper.
• Serve immediately or keep warm for up to 1 hour in a heatproof bowl covered tightly with foil and set over a saucepan of barely simmering water.

BEST RICED POTATOES RECIPE

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20-25 minutes.
• Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
• In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
• Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
• Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
• Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!

ROASTED GARLIC MASHED POTATOES WITH CREAM CHEESE

Steps:

• Roasted Garlic: Slice the top half of a whole garlic bulb off. Place in the center of a square piece of aluminum foil / tin foil, pour over olive oil, top with a pinch of sea salt, salt, pepper, a small cube of butter and a few springs of fresh thyme and rosemary. Wrap the garlic with the foil securing the opening to form a parcel. Air fry for 20 minutes at 200°C/390°F, leave to cool once cooked.
• Boiling the potatoes: Prepare a large pot with boiling water and a generous amount of salt. Peel and cut potatoes into small equal chunks. Add the potato, onions, fresh rosemary, fresh thyme (optional - I like to tie the fresh herbs with cooking string) and boil until the potatoes are tender this will take 12-15 minutes.
• Cream & Milk: Whilst the potatoes are boiling heat the milk and cream in a saucepan or microwave for 2-3 minutes until hot.
• Draining the potatoes: Remove the onion and rosemary pieces from the pot. Pour the potatoes into a drainer. Add the cooked potatoes into a large bowl, squeeze over the roasted garlic, the bulbs should fall out. Mash the potatoes and garlic mixture with a potato ricer or traditional masher utensil.
• Making the mash: Once the mash is combined place the pot back to the stove on a low to medium heat. Add in the mashed potatoes and garlic mixture, pour over the hot milk/cream, melted butter, salt, pepper. Stir with a spatula or wooden spoon until the mashed potatoes are creamy and smooth. Mix in the cream cheese and grated parmesan, continue to stir until combined.
• Best serving suggestion: Serve hot, garnish with melted butter, chopped chives and salt and pepper to taste.