Garlic Rosemary Red Mashed Potatoes Food

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

GARLIC ROSEMARY MASHED POTATOES

Steps:

• 1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
• 2. Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

GARLIC AND ROSEMARY 'SMASHED' POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
• In a large pot, add potatoes and fill with water.
• Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
• Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
• Mash the potatoes until few lumps remain.
• Season with salt and pepper and serve immediately.

MASHED RED POTATOES WITH GARLIC AND PARMESAN

Steps:

• Put potatoes and garlic in lg pan.
• Cover with water.
• Bring to a boil.
• Reduce heat and simmer for 25 minutes, until potatoes are tender.
• Drain well.
• Mash with the butter, milk, and salt.
• Stir in the parmesan cheese.

ROSEMARY GARLIC MASHED POTATOES

Steps:

• Prepare Roasted Garlic.
• Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt.
• Bring to a boil.
• Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender.
• Drain potatoes; set aside.
• Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often.
• Mash potatoes with potato masher until smooth.
• Add roasted garlic and milk mixture; beat with electric mixer until smooth.
• Beat in remaining 1/2 teaspoon salt and pepper.
• Serve hot.
• Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top.
• Place head of garlic, trimmed end up, on 10-inch square of foil.
• Rub garlic generously with olive oil and sprinkle with salt.
• Gather foil ends together and close tightly.
• Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft.
• When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.

GARLIC-ROSEMARY MASHED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
• Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
• Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
• In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
• Add milk and salt; beat until fluffy.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

CREAMY GARLIC/ ROSEMARY MASHED POTATOES

Steps:

• In lrg. pan fill with water and bring to a boil on med-med hi heat, add chopped potatoes and boil 10-15 minutes or until potatoes are tender. drain water from potatoes,turn burner down to low heat. using the same pan add remaining ingrdients and mix with electric hand mixer until smooth. ready to.
• serve.