GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g
ROASTED GARLIC MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
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.
MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE
Steps:
- Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
- While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.
LOADED GARLIC MASHED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
- Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
- Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
- Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
- Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.
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.
ROASTED GARLIC PARMESAN MASHED POTATOES
It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious.
Provided by Angel
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
- Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
- Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 34.2 g, Cholesterol 11.1 mg, Fat 10.8 g, Fiber 4.2 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 2.2 g
MASHED POTATOES WITH BACON & GARLIC
In this recipe, you'll stir roasted garlic into creamy, ultra-rich mashed potatoes for incomparable flavor, then finish off the fluffy mound with a generous helping of crunchy bacon bits.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Roasted garlic: Preheat oven to 350 degrees F. Slice off the top of the garlic head to expose the cloves; place in center of a sheet of foil. Drizzle 1 tablespoon olive oil over the top and season generously with salt. Wrap in foil and bake in the oven until golden and tender, about 1 hour.
- Potatoes: Cut peeled potatoes into ½-inch dice. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place diced potatoes into a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork tender, 15-20 minutes.
- Bacon bits: In a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve the bacon fat in a small bowl and set aside.
- Return the pan to stove over low heat, and add just enough half-and-half to coat the bottom of the pan. Use a wooden spatula to deglaze the pan, scraping up all the browned bits (or "fond"). When small bubbles form around the edges of the pan, add the rest of the half-and-half. Stir until warmed through, then remove from heat.
- Potatoes are done cooking when you can easily cut a piece in half with a fork. Drain potatoes in a colander, then add back to the pot. Turn heat to medium-low and let them dry, uncovered, stirring occasionally, 1-2 minutes. When the bottom of the pot is dry, turn off the heat: they are ready for the potato ricer. Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot. Fold in half of the warm half-and-half and gently stir to combine; avoid overmixing the potatoes, which could lead to a gluey texture. Add another ½ cup of half-and-half, and stir again. Drizzle with 2 tablespoons reserved bacon fat, and stir to combine. Add more half-and-half as needed to reach desired consistency. Then season to taste with salt and pepper (keeping in mind that the bacon bits will also add salt).
- Squeeze roasted garlic out of its skin into a small bowl, and use a fork to mash it into a paste. Add 1 tablespoon olive oil to thin out the paste and continue mashing. Fold the garlic paste into the potatoes and stir to distribute evenly; then add half the bacon bits and gently stir to incorporate. Season to taste with salt and pepper. Transfer to a warmed serving bowl, garnish with remaining bacon bits, and serve immediately.
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
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.
LOADED MASHED POTATOES WITH BACON AND CHEDDAR
Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
CREAMY ROASTED GARLIC MASHED POTATOES
I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.
Provided by Amanda Lee
Categories Mashed Potatoes
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
- Roast in the preheated oven until very soft, about 25 minutes.
- Meanwhile, 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.
- Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g
BACON CHEDDAR MASHED POTATOES
This is such a delicious way to fix mashed potatoes. If you are looking for something bursting with flavor and are looking for a different way to make your mashed potatoes, give this recipe a try! Easy and delicious!
Provided by Dine Dish
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil.
- Reduce heat; cover and cook for 20 minutes or until tender.
- Drain.
- Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes.
- Stir in cheese and bacon.
GARLIC MASHED POTATOES RESTAURANT STYLE.......
These creamy potatoes are guaranteed to please. The roasted garlic & sauteed onions give these potatoes a wonderful flavor....the addition of sour cream and freshly grated parmesan take them to the next level.
Provided by Chef Decadent1
Categories Mashed Potatoes
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic cut top off garlic do not seperate the cloves as you will be roasting the garlic whole. brush the top of the garlic with 1 tsp oil. Wrap the bulb of garlic in tin foil and bake @ 425 for 30 to 35 minutes.
- Meanwhile in a large skillet cook onion in remaining oil for 15-20 minutes or until golden brown stirring occasionally. Transfer the onions to a food processor. Cover and process until blended. Set aside.
- Place potatoes in a large saucepan and cover with water bring to a boil. Cook until tender. Drain and place potatoes in a large bowl. Squeeze softened garlic into bwl add the butter, sourcream, parmesan cheese, milk, salt and pepper and onion . Beat until mashed.
JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES
Very savory and creamy potatoes. It's quick and easy, not a lot of ingredients. I wanted to make mashed potatoes and kept digging out new stuff from the fridge that I thought would taste good with potatoes. Impress with these comforting mashed potatoes.
Provided by d.chojnacki
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1124.2, Fat 74.2, SaturatedFat 42.2, Cholesterol 193.6, Sodium 1069.1, Carbohydrate 79.7, Fiber 8.4, Sugar 10, Protein 36.7
BEN'S GARLIC CHEDDAR MASHED POTATOES
Make and share this Ben's Garlic Cheddar Mashed Potatoes recipe from Food.com.
Provided by WiGal
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
- Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
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5/5 (2)Total Time 1 hrCategory LunchCalories 579 per serving
- Preheat the oven to 220C/425F. Place the goose fat or lard in a large metal roasting tin and place in the oven to heat.
- Meanwhile, place the chunks of potato in a large pan. Cover with cold water. Bring to the boil, then simmer for 10-12 minutes until tender.
- Drain the potatoes well, place back in the pan, place a lid on and give the pan a good shake. This should fluff the potatoes up. A few may break apart too, but that's fine.
- By now the oil should be very hot. Open the oven door and working quickly but carefully, spoon the potatoes into the pan. Turn them over, so they're coated in hot oil then close the oven door.
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