SOUR CREAM MASHED POTATOES WITH ROASTED GARLIC, DIJON MUSTARD AND BACON
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 8
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
SOUR CREAM GARLIC MASHED POTATOES
What does it take to make the best mashed potatoes in the world? A little salt and pepper. Some milk and sour cream. And a couple of cloves of garlic.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes.
- Add remaining ingredients; mash until light and fluffy.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MASHED POTATOES WITH SOUR CREAM & GARLIC
Learn how to make Mashed Potatoes with Sour Cream & Garlic and your family will want them with every meal! Rich sour cream and zesty garlic make this recipe come alive. Serve Mashed Potatoes with Sour Cream & Garlic at your next potluck or get-together.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 9 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Bring water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
- Add potato flakes and sour cream; mix well. Cook on medium heat until heated through.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
BAREFOOT CONTESSA'S MASHED POTATOES
From Barefoot Contessa Family Style cookbook, 2002. My kids love these mashed potatoes and request them often!
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot.
Nutrition Facts : Calories 400.8, Fat 21.9, SaturatedFat 13.7, Cholesterol 56.6, Sodium 611, Carbohydrate 47.5, Fiber 4.1, Sugar 2, Protein 5.6
GARLIC & ONION MASHED POTATOES
I got this recipe from a friend who comes from Vlaidvostock, RUSSIA. This is her mother's recipe for mashed potatoes.
Provided by Nikki Kanaki
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes, cut into large chunks and place in a pot of boiling water.
- (Cook potatoes until they can be mashed with a spoon).
- Meanwhile brown the onion and the garlic in a small amount of butter.
- Strain the potatoes and place back into pot.
- (Leave the burner on a low heat).
- Add the browned onions and garlic.
- Add the sour cream, milk, butter, garlic salt, garlic powder and salt.
- Mash all together.
- Mash the potatoes until desired"thickness.
- "NOTE***Please feel free to use more or less of any of the ingredients to attain desired taste.
- NOTE***Using more milk will result in"creamier" mashed potatoes and less milk will result in"chunkier" mashed potatoes.
HEALTHY GARLIC MASHED POTATOES
Creamy potatoes with garlic and herbs is a satisfying side to any meat dish. Sandi Richard came up with this, but I changed it a bit. Enjoy!
Provided by Nif_H
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.
- When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.
- Stir butter or olive oil, sage, salt, pepper and sour cream or buttermilk into the remaining potatoes and return to low heat, stirring until warm.
Nutrition Facts : Calories 206.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.2, Sodium 110.9, Carbohydrate 43.1, Fiber 5.1, Sugar 3, Protein 5.5
DILL-SOUR CREAM MASHED POTATOES
My very picky traditionalist husband not only loved this recipe, but now insists I make it all the time instead of the old-fashioned recipe. I think it came from Southern Living magazine.
Provided by evewitch
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place milk& butter in a medium bowl.
- Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
- Mash with milk& butter in the bowl.
- Stir in remaining ingredients.
- Serve immediately.
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD
Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.
Provided by Mimi Bobeck
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SOUR CREAM & SCALLION MASHED POTATOES
Make and share this Sour Cream & Scallion Mashed Potatoes recipe from Food.com.
Provided by Kozmic Blues
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- After potatoes are boiled until tender, mash with milk and sour cream.
- Add chopped scallions, and salt and pepper to taste.
- It's nice if you can prepare these a bit in advance, and let them sit in order for the scalions to impart their flavor a bit.
Nutrition Facts : Calories 365.5, Fat 6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 54.9, Carbohydrate 69.9, Fiber 8.6, Sugar 3.2, Protein 9.9
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- Cut potatoes into even chunks, about 12 pieces each (cut into quarters, then cut each piece into three smaller chunks) and place in a large pot of water. Bring to a boil, lower heat to maintain a low boil and cook for 10 minutes, or until easily pierced with a fork.
- While potatoes are boiling, add the sour cream, butter, garlic and 1/2 tsp. each salt and pepper to a large mixing bowl.
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