Saltgrass Steakhouse Garlic Mashed Potatoes Food
SALTGRASS STYLE BAKED POTATO SOUP
If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.
Provided by Lone Star Kitchen
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
- While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
- Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
- Finely chop green onion and then mince garlic. Add to pot and stir.
- Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
- Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
- Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
- Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
- With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
- Prepare optional garnish and serve!
Nutrition Facts : Calories 900.1, Fat 69, SaturatedFat 37.4, Cholesterol 205.4, Sodium 887.6, Carbohydrate 46, Fiber 6, Sugar 5.7, Protein 26.5
SALTGRASS STEAKHOUSE GARLIC MASHED POTATOES
Saltgrass Steakhouse Garlic Mashed Potatoes can be made easily at home. You do not need a Garlic Roaster! You can make Saltgrass Steakhouse garlic mashed potatoes with a few simple ingredients you already have in your own kitchen. So why not make some Saltgrass Steakhouse Garlic Mashed potatoes at your next meal?
Provided by ElizabethKnicely
Categories Mashed Potatoes
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 - 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 - 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 - 5 cloves. The crushed garlic should measure out to be 1 1/2 teaspoons More garlic may be added for the hearty.
- When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
- If potatoes seem to be to dry add little more milk.
- These potatoes will be a hit. They really are a great change from those same old French Fries with that favorite cut of steak.
- .
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