Garlic Mash Potato Bake Food

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

GARLIC MASH POTATO BAKE

Steps:

• Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
• Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

BAKED GARLIC 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 fork-tender, 15 to 20 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
• Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
• Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

GARLIC MASHED POTATO CASSEROLE

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 to pot.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.
• Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
• Bake in the preheated oven until lightly browned, about 40 minutes.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and bake in oven for 20 minutes or until golden. If you prefer, peel the potatoes. Quarter potatoes and cover with water in a large pot. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return to hot pot and mash with masher or hand held mixer. Mash in the roasted garlic. Mix in butter, milk and salt and pepper. Transfer mashed potatoes to an oven proof dish and sprinkle top with parmesan. Bake in oven for 15 minutes or until top is golden.

GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLIC MASH POTATOES

Steps:

• Drizzle olive oil over garlic and roast in a 325° oven for approximately 15-20 minute.
• At the same time quarter your potatoes leaving skins on. Cover with water and boil until tender.
• Allow garlic to cool slightly then remove cloves and mash in deep bowl.
• Add potatoes, butter, milk salt and pepper.
• Mash well adding milk as needed to create a creamy mash.

MASHED POTATOES WITH OVEN-ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
• Roast in the preheated oven for 45 minutes.
• When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
• Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
• Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

GARLIC MASH POTATO BAKE

Steps:

• Cook the potaotes in a big pan of water until soft. Drain well. Place the pan back on the heat. Melt the butter and cook the garlic for 1 min to soften, then stir inthe milk and heat through. Return to the potatoes to the mash until smooth.
• Heat the oven 180c/fan/160/gas4. Spoon the mixture into a 20x30cm baking dish.
• Sprinkle the breadcrumbs , cheese and thyme over the top.
• If making for the freeze, freeze at this stage.
• Cook for 15 mins until the crumbs are crisp and the cheese has melted.
• To cook from frozen simply cook for 1hr 10mins.

CREAMY GARLIC MASHED POTATO CASSEROLE

Steps:

• Put everything, except the cheddar cheese in a large pot or bowl.
• Using a mixer blend until smooth.
• Spoon into a casserole dish that's been sprayed lightly with cooking oil.
• Cover and bake at 325 degrees for 40 minutes.
• Uncover and sprinkle with cheddar cheese.
• Bake 5-10 minutes just until cheese melts.

GARLIC MASH POTATOES

Steps:

• To easily peel the garlic cloves, remove the root end, then add to boiling water& agitate with a whisk.
• Heat oil in a small saute pan over medium low heat.
• Add garlic& brown the cloves, turning often, for 3- 4 minutes.
• Add wine, season with salt& pepper and gently simmer until garlic is very soft (about 15- 20 minutes).
• If you run out of liquid, add a little water& continue cooking until the garlic softenens& becomes glazed with the reduced liquid.
• Reserve.
• Quarter potatoes& cover with cold, salted water.
• Bring pot to boil on high heat, reduce to simmer& cool until potatoes are fork tender.
• Meanwhile, melt butter in another pot, add cream& warm.
• Thoroughly drain the potatoes.
• Add the cream mixture, a little at a time, while mashing the potatoes.
• Finally fold in the braised garlic cloves.
• Season with pepper& nutmeg.

MASHED POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream cheese, milk and butter; beat until smooth. Stir in the egg, pimientos, garlic and onion. Spoon into a greased 2-1/2-qt. baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until heated through.

EASY ROASTED GARLIC MASHED POTATOES

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth.

GARLIC MASHED POTATOES & BEEF BAKE

Steps:

• In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Pour off fat.
• In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables.
• STIR remaining soup into potatoes.
• Spoon potato mixture over beef mixture.
• BAKE at 400°F for 20 minutes or until hot.