Roasted Garlic Pesto 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.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

ROASTED PESTO POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

PESTO MASHED POTATOES

Steps:

• Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

PESTO MASHED POTATOES

Steps:

• Cut larger potatoes in half and leave small potatoes whole.
• Cover potatoes with water and bring water to a boil.
• Add salt and cook until potatoes are tender 10 to 12 minutes.
• Drain potatoes and return them to hot pot. Add broth and smash the potatoes up.
• Add pesto and smash to desired consistency. Serve while hot.

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 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 PESTO MASHED POTATOES

Steps:

• I like to dice my potatoes up so the cook fasted and take less mashing to get them smooth. Add your diced potatoes to a pot of boiling salted water. Make sure to add plenty of salt to the water. When you think you have enough, add a little more.
• While the potatoes are boiling, heat the Half & Half, the butter and the garlic.(I use the microwave, one high for 3 to 4 minutes).
• When the potatoes are done, drain them and return them to the pot.
• Add about half of the cream liquid to the potatoes and start mashing. I like and old school, dime store masher on a stick. Nothing fancy here. Oh, make sure to scoop all the garlic out of the liquid and into the potatoes.
• Mash until smooth and creamy, leaving as many lumps as you like. Add as much of the remaining liquid as it takes to get them to the smoothness you like. (Some lumps are good. That way they know they're real, not instant).
• Season with salt and pepper to taste.
• Fold in the pesto right before service.