Smashed Potatoes With Roasted Garlic Gravy Food

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 SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

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:

• 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 NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES

Steps:

• If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
• Season the beef shanks with salt and pepper.
• Dredge the beef shanks in the seasoned flour, coating each side completely.
• When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
• Remove the shanks and set aside.
• Add the onions to the pan and saute for 2 minutes.
• Season with salt and pepper.
• Add the celery, carrots and parsnips, and continue to saute for 1 minute.
• Season with salt and pepper.
• Stir in the garlic and herbs.
• Cook for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
• Add the stock and mushrooms.
• Bring the liquid up to a boil and reduce to a simmer.
• Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
• You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
• Season with salt and pepper if needed.
• If sauce is not thick enough, add cornstarch mixed with sauce from stew.
• About half an hour before you are ready to serve, make the potatoes.
• Boil and drain the potatoes.
• Add seasonings and butter, then about 1/3 c half and half.
• Mash to desired consistency, adding more cream as necessary.
• To serve, mound garlic mashed potatoes in the center of the plate.
• Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
• Sprinkle with parsley and serve.

PARMESAN SMASHED POTATOES

Steps:

• Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.
• Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.

ROASTED GARLIC SMASHED POTATOES

Steps:

• Cut top off from the garlic bulb to expose the several garlic cloves inside.
• Drizzle with EVOO and sprinkle with salt and pepper.
• Wrap bulb in foil.
• Place in 425 degree oven for 30 minutes.
• Bring water to a boil.
• Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
• Drain potatoes.
• Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
• Squeeze garlic from the bulb into the pot.
• Salt and pepper to taste.
• Add potatoes to pot and smash.
• Stir and enjoy.

CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES

Steps:

• Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
• Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• To serve, season with a little extra salt and parsley, and serve immediately.

CARAMELIZED ONION & ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Add the avocado oil to a large non-stick skillet and heat to medium-high. Add the chopped onions and sprinkle liberally with sea salt. Cover the skillet and cook, stirring occasionally, until the onions leach a lot of their liquid, turn translucent and have softened.
• Remove the cover from the skillet and reduce the heat to medium or medium-low. Continue cooking, stirring occasionally, until the onions are brown and caramelized, about 50 to 60 minutes total.
• Cut the top off of the bulb of garlic and place it on a sheet of foil. Drizzle with avocado oil then wrap the bulb in the foil so that it's fully covered. Roast at 400 degrees Fahrenheit for 35 to 45 minutes, or until the garlic cloves are deeply golden-brown. Remove garlic from the oven and set aside until ready to use.
• Once the garlic is cool enough to handle, turn the bulb upside down over a cutting board and squeeze it to release all of the cloves. The cloves should squeeze out relatively easily. Chop up the cloves into finer pieces.
• Bring a pot of water to a boil on the stove top. Peel and chop the potatoes into 3-inch chunks (or roughly equal sized chunks) and transfer to the boiling water. Cook at a continuous boil until the potatoes are very soft when poked with a fork, about 15 to 20 minutes. Drain the potatoes into a colander, then transfer them back into the same pot you used for boiling.
• Add the buttermilk, parmesan cheese, butter, and sea salt to the pot with the hot cooked potatoes and mash using a potato masher until the potatoes reach your desired consistency. Taste the mashed potatoes for flavor and add more sea salt, parmesan cheese, and/or butter to taste.
• Add the caramelized onions and chopped roasted garlic to the pot and stir well to combine.
• Serve with your main dish and enjoy!

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.