Garlic Herb Mashed Potatoes Food

GARLIC HERB MASHED POTATOES

Steps:

• Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
• Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.

GARLIC-HERB MASHED POTATOES

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

GARLIC MASHED POTATOES

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
• Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
• Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.

GARLIC-HERB MASHED POTATOES

Steps:

• Simmer potatoes in water to cover until tender, about 10 minutes.
• Drain and return to pan.
• Mash with milk, cheese and season to taste.
• Heat over moderate heat until heated through.

MASHED POTATOES WITH HERB BUTTER

Steps:

• Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
• Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
• Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.

GARLIC HERB FETA CHEESE 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, about 20 minutes. Drain and return potatoes to the pot.
• Mash potatoes with a potato masher until smooth. Stir in milk, feta cheese, butter, garlic, oregano, and rosemary. Season with salt and pepper.

GARLIC-HERB MAKE-AHEAD MASHED POTATOES

Steps:

• Boil the potatoes and garlic in salted water to cover until tender; drain.
• Preheat the oven to 350° degrees; rub a 13 x 9 inch baking dish with 2 tablespoons butter.
• Sprinkle the parmesan cheese into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
• Put the potatoes and garlic into a large bowl, add the sour cream, Boursin, 2 tablespoons of the remaining butter, and the chives.
• Using an electric mixer, beat the potatoes until smooth.
• Taste for seasoning and add salt and pepper to taste.
• Transfer to the prepared dish and dot with the remaining 2 tablespoons butter.
• **At this point, you can cover and refrigerate for 2-3 days or freeze for up to 1 month.
• Bring to room temperature before continuing.
• Bake the potatoes until golden, about 25 minutes; serve hot.

GARLIC-HERB MASHED POTATOES

Steps:

• In a saucepan simmer potatoes in water to cover until tender, about 10 minutes. Drain potatoes and return to pan. Mash potatoes with milk, cheese, and salt and pepper to taste over moderate heat until they are smooth and mixture is heated through.

GARLIC & HERB MASH

Steps:

• Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam-dry for a few mins. Mash well, then stir through the crème fraîche, herbs and some seasoning, adding a little milk, if you like, for a softer consistency.