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.
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
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.
GARLIC MASHED POTATOES & BEEF BAKE
Make and share this Garlic Mashed Potatoes & Beef Bake recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 454.2, Fat 19.7, SaturatedFat 7.5, Cholesterol 80.3, Sodium 922.4, Carbohydrate 40.6, Fiber 5.8, Sugar 6, Protein 27.4
GARLIC MASHED POTATOES AND BEEF BAKE
Make and share this Garlic Mashed Potatoes and Beef Bake recipe from Food.com.
Provided by Chef mariajane
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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 400F for 20 minutes or until hot.
Nutrition Facts : Calories 478.6, Fat 20.5, SaturatedFat 7.6, Cholesterol 80.3, Sodium 862.2, Carbohydrate 46, Fiber 6.9, Sugar 3.3, Protein 28.4
ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD
Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.
Provided by Mimi Bobeck
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork, or force through a fine strainer.
- If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
- Peel and boil potatoes in salted water until tender.
- Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
- Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
- Add cream or milk to adjust consistency.
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
BAKED GARLIC MASHED POTATOES
Creamy, garlicky mashed potatoes are topped with bread crumbs and baked in ramekins for a pretty presentation.
Provided by Tony
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 61.5 g, Cholesterol 163 mg, Fat 45.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 27.8 g, Sodium 292.4 mg, Sugar 3.1 g
RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES
My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.
Provided by kitchengrrl
Categories Meat
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
- Season the beef shanks with salt and pepper.
- Dredge the beef shanks in the seasoned flour, coating each side completely.
- When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
- Remove the shanks and set aside.
- Add the onions to the pan and saute for 2 minutes.
- Season with salt and pepper.
- Add the celery, carrots and parsnips, and continue to saute for 1 minute.
- Season with salt and pepper.
- Stir in the garlic and herbs.
- Cook for 1 minute.
- Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
- Add the stock and mushrooms.
- Bring the liquid up to a boil and reduce to a simmer.
- Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
- You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
- Season with salt and pepper if needed.
- If sauce is not thick enough, add cornstarch mixed with sauce from stew.
- About half an hour before you are ready to serve, make the potatoes.
- Boil and drain the potatoes.
- Add seasonings and butter, then about 1/3 c half and half.
- Mash to desired consistency, adding more cream as necessary.
- To serve, mound garlic mashed potatoes in the center of the plate.
- Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 787.7, Fat 16.5, SaturatedFat 9.6, Cholesterol 38, Sodium 1967.8, Carbohydrate 131.8, Fiber 12.7, Sugar 9.6, Protein 21.4
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Estimated Reading Time 50 secs
- Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
- Pour off any fat. Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
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