Olive Garlic Parmesan Mashed Potatoes Food

GARLIC PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large pot of cold, heavily salted water. Bring to a rolling boil and cook until potatoes are tender. In a separate non-stick pot, warm the heavy cream and butter slowly but do not let it boil. Add a dash of salt.
• Once the potatoes are cooked full, strain the water out and return to the pot. Cover the pot and shake over medium heat for about 1 minute to dry the potatoes.
• For smooth, creamy potatoes, put them through a ricer. If more chunky potatoes are desired, you can use a hand potato masher or fork. Add ½ of the cream, gently folding it into the potatoes. Add remaining cream and continue to mix until you reach your desired consistency.
• Stir in the parmesan cheese until melted. Add the Garlic Olive Oil 1 tbsp at a time, stirring as you go. Season generously with salt and pepper and transfer to a serving bowl. Finish with a drizzle of Garlic Olive Oil.

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.

ROASTED GARLIC-PARMESAN MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
• Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
• Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
• Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
• Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.

OLIVE, GARLIC AND PARMESAN MASHED POTATOES

Steps:

• Cook potatoes and garlic in gently boiling water to cover 20 to 25 minutes until tender. Ladle off and reserve 2⁄3 cup cooking water. Drain potatoes; return to pot.
• Mash hot potatoes and garlic with potato masher or beat with handheld mixer on medium-high speed, adding olive oil and reserved cooking water. Stir in cheese, olives, salt and pepper.
• Spoon into serving bowl. Drizzle with a little olive oil and sprinkle with parsley.

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.

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.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

GARLIC MASHED POTATOES RECIPE

Steps:

• Wash and dry potatoes. Using a fork, poke holes in the potatoes. Microwave for 5 minutes and check them. Leave the skin on. They should be soft and cooked through. Put potatoes in a medium sized bowl.
• Using a potato masher, mash the potatoes but keep them lumpy. Add in Olive oil, salt, pepper and cheese. Mix all ingredients together and then mash them some more. We like serving them a little lumpy. You can keep mashing and stirring until they are a smoother texture.

OLIVE, GARLIC & PARMESAN MASHED POTATOES

Steps:

• Cook the potatoes and garlic gently in boiling water for 25 minutes (or until tender).
• Reserve 2/3 cup of the cooking water.
• Drain potatoes and return to the pot.
• Mash the potatoes and galic with a potato masher(or beat with hand held mixer on medium high speed), adding olive oil and reserved cooking water.
• Stir in cheese, olives, salt and pepper.

ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Peel and quarter the potatoes.
• Place potatoes in medium pot with cold water on high heat.
• Let boil until fork tender, drain, and return to pot.
• Grate the parmesan cheese.
• Cut the top of garlic bulb, cover with teaspoon of olive oil, wrap in tin foil, roast 450 degrees until soft.
• Pour the cream and add the butter to the potatoes and mash until smooth.
• Squeeze the garlic cloves out of the skin.
• Add the cheese, garlic, salt and pepper to the potatoes.
• Whip until well combined.