GARLIC-SMASHED POTATOES
Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.
Provided by Karen Dekker
Categories Side Dish Potato Side Dish Recipes
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
- Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
- Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
- Sprinkle with parsley and serve hot.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 37.6 g, Fat 11.1 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 363.8 mg, Sugar 2.3 g
FAT FREE GARLIC MASHED POTATOES
This recipe is part of a personal quest of coming up with easy, fat free alternatives to artery-clogging old school heavies. If you substitute or vary ingredients sensibly, it will probably be hard to go wrong. Garlic and salt should be adjusted to taste.
Provided by Cooking in Minnesota
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and boil potatoes in water until appropriately tender.
- While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined.
- Preheat oven to 350°F.
- Drain potatoes and mash using masher.
- Add sour cream mixture to mashed potatoes and mash and stir until well combined.
- Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches).
- Bake for 15 minutes to serve hot.
Nutrition Facts : Calories 301.7, Fat 1.7, SaturatedFat 1, Cholesterol 10.2, Sodium 381.5, Carbohydrate 63, Fiber 4.1, Sugar 10.2, Protein 9.6
COPYCAT CHEVYS GARLIC MASHED POTATOES - FAT-FREE VERSION
Posted by request from the Top Secret Recipes - Treasury II cookbook. I haven't tried these yet myself. Prep time is approximate.
Provided by Marguerite214
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Bake the potatoes by first spraying them with oil cooking spray and then baking them in the preheated oven for 1 hour until they are tender.
- Cool.
- Remove about half of the skin and mash the potatoes.
- Leave the rest of the skin in.
- Melt the butter in a large saucepan over medium heat, then add the garlic and saute for 5 minutes.
- Add the potatoes and remaining ingredients to the pan and cook for 5 to 10 minutes while stirring often until mashed potatoes are hot.
FAT-FREE GARLIC SMASHED POTATOES
These potatoes are so full of flavor, you'd never guess they were fat free. My original recipe was made with dill, because I happened to have it on hand, but any of your favorite herbs would do nicely. Also, you could substitute seasoned salt for the creole seasoning.
Provided by Janda Potamus
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
- Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
- Smash with a potato masher or fork until desired consistency.
- Stir in remaining ingredients until well blended.
SMASHED POTATOES WITH GARLIC OIL
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
- Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
- Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.
ROSEMARY AND GARLIC SMASHED POTATOES
Scrumptious and lower fat way to make a super flavorful side potato dish. These are simple to make and do not have butter. Using olive oil and fat free half and half cuts the calories and fat back a lot yet still gives you a full flavored dish. I usually add more of everything as we like strong flavors and lots of salt and pepper at our house so feel free to adjust this recipe to your taste!
Provided by sassafrasnanc
Categories Low Protein
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in water until tender but do not over cook them. Drain water. (It is up to the individual whether you want to peel the potatoes after they cook or not - i do not usually peel red potatoes).
- Keep potatoes warm.
- Heat 1 tbsp olive oil in pot and saute garlic for about 2 minutes.
- Turn off heat add rosemary, the remainder of olive oil and the 1/2 and 1/2.
- Add potatoes, smashing with potato smasher.
- Add salt and pepper to taste.
- Reheat on low heat if needed.
- Serve warm.
Nutrition Facts : Calories 368.6, Fat 14.5, SaturatedFat 2.3, Cholesterol 1.5, Sodium 1846.7, Carbohydrate 55.2, Fiber 5.8, Sugar 5.7, Protein 7.1
ROASTED GARLIC MASHED POTATOES LOWER HEALTHIER FAT
Comfort food can be healthy!!! this is Low in trans fats. Nutritional facts for the mayo dressing is here http://www.smartbalance.com/MayonnaiseFamily.aspx. Do make the whole recipe even if you don't have 20 to serve. You can top a Shepherd's Pie, add it to soup for a gluten free thickener, croquettes, add to a bread dough recipe, stuff them in a meatloaf, pan fry them for breakfast....... Some ideas here book #246177
Provided by Rita1652
Categories Potato
Time 35m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
- Drain potatoes into a strainer.
- Return pot to low heat, adding milk, and oil just to warm.
- Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
- Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.
GARLIC SMASHED POTATOES
This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.
Provided by dojemi
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
- Bring the water to a boil, cover the pan, and lower the heat.
- Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
- Set the oven at 450 degrees.
- Have on hand a 12-inch baking dish.
- Rub the dish with a thin film of oil.
- Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
- Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
- Transfer the potatoes to the baking dish, packing them tightly into the dish.
- Chop the garlic and scatter it on the potatoes.
- Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
- Transfer the dish to the hot oven.
- Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
- Serve at once.
HEALTHIER ROASTED GARLIC MASHED POTATOES
Instead of butter & cream, this recipe gets most of its flavor from fat-free chicken broth and oven roasted garlic.
Provided by JelsMom
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place garlic cloves baking dish & drizzle with olive oil.
- Bake 15-20 minutes until garlic is soft & golden, then remove from oven and let cool.
- Peel potato & cut in half. Place in pot & cover with cold water.
- Bring to boil over high heat & simmer 30 minutes until tender. Drain.
- In small saucepan bring broth to boil, reduce heat, & simmer.
- Squeeze garlic to release cloves from skin. Throw away skins and mash cloves (I use a fork).
- Mash potatoes; add roasted garlic. Gradually add broth to desired consistency. Mix in kosher salt & pepper.
- Garnish with fresh parsley & flaked sea salt (I use black or pink flake salt for color).
Nutrition Facts : Calories 155.9, Fat 0.8, SaturatedFat 0.1, Sodium 311.9, Carbohydrate 34.1, Fiber 4.3, Sugar 1.5, Protein 4.2
GARLIC SMASHED POTATOES
Make and share this Garlic Smashed Potatoes recipe from Food.com.
Provided by Marie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salted water with peeled garlic cloves until tender.
- Drain and stir in butter, cheese and Italian seasoning.
- Mash with potato masher.
- Taste and adjust seasoning for salt, if necessary.
Nutrition Facts : Calories 397.2, Fat 25.1, SaturatedFat 15.7, Cholesterol 66.5, Sodium 273, Carbohydrate 37.1, Fiber 3.9, Sugar 2.4, Protein 7.1
AS GOOD AS MASHED POTATOES BUT FAT FREE
A lot of flavor and nutritionion without the fat of butter and cream. YAY, mashed spuds again! Feel free to use some fat free chicken broth with or for the water if you like.
Provided by Annacia
Categories Potato
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pare the potatoes or leave skin on, according to taste.
- Cut into 1 inch cubes, and place in heavy medium saucepan.
- Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
- Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork.
- Add more hot water if potatoes seem too dry.
- Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
- Remove from heat, stir in the mustards, horseradish and sour cream.
- Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.
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