Keg Garlic Mashed Potatoes Food

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.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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 POTATOES SECRET RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

SIMPLE GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
• Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
• Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
• Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
• Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
• Serve with a pat of butter in an indentation on top.

RESTAURANT-STYLE GARLIC MASHED POTATOES

Steps:

• Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
• Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
• When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

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.

GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic 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, reserving 2/3 cup cooking liquid. Mash potato mixture. Add the oil, salt, pepper and reserved liquid; stir until smooth.

JOE'S ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400°F.
• Cut top 1/4 inch off garlic head and wrap head in foil. Roast garlic 40 to 50 minutes, or until very soft, and cool. Squeeze roasted garlic from head and reserve.
• In a 4-quart saucepan cover potatoes with water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander (do not peel). Transfer potatoes while still hot to a large bowl and add butter. With an electric mixer on low speed mash slightly. Beat in sour cream, buttermilk, chives, and oil until combined well. Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

GARLIC MASHED POTATOES (COOK'S COUNTRY METHOD)

Steps:

• Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
• Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
• Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
• Top with garnish.

KEG TWICE BAKED POTATOES

Steps:

• Bake the potatoes at 425 for 45 minutes, until done.
• Let the potatoes cool enough to handle, then cut the tops off.
• Mash potatoes by hand or with a mixer, adding butter, sour cream, salt and pepper.
• Add the garlic, bacon bits, and green onion.
• Spoon the mixture back into the potato shells.
• Bake again for 10 minutes at 425.

BEST GARLIC MASHED POTATOES

Steps:

• bring chicken broth to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
• stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
• Blend in sour cream, chives, and butter.
• Heat through and serve.

GARLIC MASHED POTATOES

Steps:

• Put oven rack in middle position and preheat to 450°F.
• Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.
• Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.