Mashed Potatoes With Roasted Garlic Food

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

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

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.

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.

ROASTED GARLIC MASHED POTATOES

Steps:

• Cut off the top of the garlic bulb, and roast in a preheated 350-degree oven in a ceramic dish for approximately 30 minutes.
• Place the red potatoes in a pot of water and boil until tender. Drain and set aside. Take 2 potatoes from the pile, cut them into quarters and place them on a cookie sheet. With a fork smash them down until flat, brush them with a little bit of the melted butter, and cook in a warm oven until crispy and golden brown. Set aside to top the finished potatoes.
• Saute the onions in the olive oil until the onions are translucent.
• Place the roasted garlic, boiled potatoes, 2 tablespoons butter, and sour cream into a standing mixer fitted with a paddle attachment, and beat until thoroughly blended.
• Scoop the potato mixture into a ceramic dish. Drizzle with the remaining melted butter and place in the oven until the top is browned. Push the "potato croutons" into the top of the potatoes and serve immediately.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and bake in oven for 20 minutes or until golden. If you prefer, peel the potatoes. Quarter potatoes and cover with water in a large pot. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return to hot pot and mash with masher or hand held mixer. Mash in the roasted garlic. Mix in butter, milk and salt and pepper. Transfer mashed potatoes to an oven proof dish and sprinkle top with parmesan. Bake in oven for 15 minutes or until top is golden.

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.

VEGAN ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
• Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
• Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

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.

ROASTED GARLIC MASHED POTATOES

Steps:

• The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
• Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
• For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
• For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
• Cook until tender, about 10 minutes.
• Drain well, place potato cubes in a food mill, and grind to remove skins.
• Alternatively, smash the potatoes with a large fork or potato masher.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
• Add the garlic paste and cook quickly.
• Add the cream, season, to taste, with salt and pepper, and bring to a boil.
• Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
• Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
• Season with salt and pepper, to taste, and serve.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
• Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.

ROASTED GARLIC PARMESAN MASHED POTATOES

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.

MASHED POTATOES WITH ROASTED GARLIC AND SHALLOTS

Steps:

• Heat oven to 350 degrees.
• Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
• Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
• Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.

MASHED POTATOES WITH ROASTED GARLIC AND CARAMELIZED ONIONS

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them.
• Add butter and milk, salt, and pepper mashing in to blend together.
• Mix in onions and garlic.
• Garnish with onions.

MASHED SWEET POTATOES WITH ROASTED GARLIC

Steps:

• Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
• Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
• Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
• Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)

ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
• Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.