Creamy Onion Garlic Mashed Potatoes Food

GARLIC & ONION MASHED POTATOES

Steps:

• Peel potatoes, cut into large chunks and place in a pot of boiling water.
• (Cook potatoes until they can be mashed with a spoon).
• Meanwhile brown the onion and the garlic in a small amount of butter.
• Strain the potatoes and place back into pot.
• (Leave the burner on a low heat).
• Add the browned onions and garlic.
• Add the sour cream, milk, butter, garlic salt, garlic powder and salt.
• Mash all together.
• Mash the potatoes until desired"thickness.
• "NOTE***Please feel free to use more or less of any of the ingredients to attain desired taste.
• NOTE***Using more milk will result in"creamier" mashed potatoes and less milk will result in"chunkier" mashed potatoes.

MASHED GARLIC & ONION POTATOES

Steps:

• Cook potatoes until fork tender (about 30 min).
• While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
• Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
• Drain potatoes, reserve 1/4 cup liquid.
• Cool potatoes until you can handle them to slip off the skins.
• Cut potatoes into quarters and return to the saucepan.
• Add 1/4 cup potato water, milk, salt & pepper.
• Heat mixture until heated through (about 5 min).
• Mash potato mixture until smooth.
• Stir in onion/garlic & thyme.
• Spoon potatoes into a serving dish; drizzle with butter and serve.

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.

CREAMY ONION & GARLIC MASHED POTATOES

Steps:

• Peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily.
• Meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don't allow to brown or burn.
• Set aside.
• Drain potatoes and return to pan, add onion-garlic mixture and all other ingredients.
• Mash with potato masher for lumpier potatoes or use your mixer for smoother texture.
• Serve hot.

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.

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES

Steps:

• Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
• Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
• Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
• Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
• Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
• When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
• Make any other adjustments with seasonings to your liking!
• Enjoy!

CREAMY FRIED ONION MASHED POTATOES

Steps:

• Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!).
• Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl.
• Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot).
• If desired you can add in more whipping cream depending on the consistancy you desire.
• Season with salt and tons of black pepper.

GARLIC MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.
• Meanwhile, melt 1/4 cup butter in large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté until tender, about 3 minutes.
• Add onion-garlic mixture to potatoes. Add cream and remaining 1/4 cup butter; mash coarsely. Season to taste with salt and pepper and serve.