Garlic Thyme Mashed Potatoes Food

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GARLIC-THYME MASHED POTATOES



Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

Steps:

  • Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
  • Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
  • In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

CHIVE AND GARLIC MASHED POTATOES



Chive and Garlic Mashed Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Steps:

  • Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

CHIVE AND GARLIC MASHED POTATOES



Chive and Garlic Mashed Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Steps:

  • Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS



Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas image

Categories     Dairy     Garlic     Potato     Sauté     High Fiber     Vinegar     Tilapia     Thyme     Sugar Snap Pea     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Thyme mashed potatoes
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • For thyme mashed potatoes:
  • Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
  • For balsamic butter sauce:
  • Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
  • Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
  • Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
  • Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
  • Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

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.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g

MASHED POTATOES WITH GARLIC, BASIL AND CHIVES



Mashed Potatoes with Garlic, Basil and Chives image

I found this gem in a cookbook called Festive Recipes for the Holidays. Gave it some personal tweaks. Like more garlic. Can one have too much garlic? I don't think so! (Unless you're a vampire!)

Provided by PalatablePastime

Categories     Potato

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs yukon gold potatoes
10 -12 cloves garlic
3 tablespoons butter, softened (or vegan margarine)
1/2 cup milk
1/4 cup chopped fresh basil
1/4 cup snipped fresh chives
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Peel potatoes and chop into 2-inch pieces.
  • Peel garlic cloves, and halve them if they are very large.
  • Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
  • Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
  • Place potatoes in a bowl, and add butter.
  • Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
  • Season the potatoes with salt and pepper.
  • Serve.

Nutrition Facts : Calories 285, Fat 8.1, SaturatedFat 5, Cholesterol 21.7, Sodium 536.5, Carbohydrate 49.1, Fiber 4.4, Sugar 2.1, Protein 5.7

SAGE AND GARLIC MASHED POTATOES



Sage and Garlic Mashed Potatoes image

Categories     Garlic     Potato     Side     Yogurt     Fall     Sage     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

1 large garlic clove, sliced
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced or 1 1/2 teaspoons dried sage, crumbled
For fried sage leaves
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling
4 russet (baking) potatoes (about 2 pounds)
1 cup plain yogurt
1 tablespoon unsalted butter, softened

Steps:

  • In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
  • Make fried sage leaves:
  • In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
  • Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
  • Preheat oven to 350°F.
  • While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
  • Heat potatoes in oven until heated through and top with fried sage leaves.

GARLIC THYME POTATOES



Garlic Thyme Potatoes image

Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 pounds small red potatoes
4 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GARLIC AND HERB MASHED POTATOES



Garlic and Herb Mashed Potatoes image

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 10 servings.

Number Of Ingredients 11

4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
1 package (8 ounces) cream cheese, cubed and softened
1/2 cup butter, cubed
1 cup sour cream
1/3 cup heavy whipping cream
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

MASHED GARLIC & ONION POTATOES



Mashed Garlic & Onion Potatoes image

Garlic lovers unite! This is a really tasty way to serve potatoes but you have to like garlic and onions.

Provided by Bergy

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium russet potatoes, scrubbed
1 tablespoon olive oil
6 garlic cloves, minced
2 medium yellow onions, chopped (about 2 cups)
1/4 cup skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme (or 1 tsp dried)
1 tablespoon butter, melted

Steps:

  • Cook potatoes until fork tender (about 30 min).
  • While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
  • Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
  • Drain potatoes, reserve 1/4 cup liquid.
  • Cool potatoes until you can handle them to slip off the skins.
  • Cut potatoes into quarters and return to the saucepan.
  • Add 1/4 cup potato water, milk, salt & pepper.
  • Heat mixture until heated through (about 5 min).
  • Mash potato mixture until smooth.
  • Stir in onion/garlic & thyme.
  • Spoon potatoes into a serving dish; drizzle with butter and serve.

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