Supreme Garlic Mashed Potatoes Food

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
• Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.

SUPREME MASHED POTATO CASSEROLE

Steps:

• Preheat your oven to 400 degrees.
• Peel and chop potatoes, then boil in salted water until soft, about 15-20 minutes. Drain and return to pot or a large bowl.
• Ideally, using a handheld mixer, add butter to your potatoes. I add butter first while the potatoes are hot so the butter melts easily.
• Add milk, sour cream, ranch (if using), cheese, garlic salt, pepper and any other option you want to include. Blend ingredients together. TASTE your potatoes and add more of whatever you think they need, if anything at all.
• Spray a casserole dish with cooking spray and press your potatoes into it. Try and make the top as even as possible.
• First, I sprinkle bacon all over the top (if using), then crispy fried onions, and parmesan cheese (if using). Last, I sprinkle between 1/2 - 1 cup of shredded cheddar and monterey jack cheeses all over the top. Sometimes a little more, sometimes a little less.
• Bake for 25-30 minutes until top is a golden brown. Sometimes I will broil for a minute or two to darken the cheese a little more, if needed.
• Top with chives or green onions. Serve as desired.

GARLIC MASHED POTATOES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover.
• Bring to a boil; reduce heat.
• Cover and simmer until potatoes are tender, about 10 minutes; drain.
• Transfer potatoes and garlic to a mixing bowl; mash or put through ricer.
• Add butter, cream and remaining salt; beat until smooth.
• Do not overbeat potatoes lest they turn into a glutenous mass!

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and cut into 1/2 inch thick slices.
• Peel garlic into individual cloves.
• Simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover.
• Once the potatoes are tender, drain the water from the pan, reserving 1/2 cup of water.
• Mash the potatoes with the evaporated milk and butter.
• Depending upon the size of the potatoes you may need more liquid.
• You can use some of the reserved potato water, or more butter, or regular milk.
• I usually use regular milk.
• Season to taste with salt and butter.

SUPREME MASHED POTATOES

Steps:

• Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
• Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
• Drain and keep 1 cup of the cooking liquid.
• Mash the potatoes and carrots with a hand masher.
• Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
• Slowly stir broth mixture into the mashed potatoes and carrots.
• If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.

GARLIC MASHED POTATOES

Steps:

• Place cut potatoes in colander.Rinse under cold water until water runs clear.Drain thoroughly.
• Melt 4 tbsp butter in Dutch pot over medium heat. Cook garlic and sugar,stirring ofter until sticky and straw color 3-4 minutes.Add potatoes
• 1 1/4 cup half and half,water,and 1 tsp salt to the pot and stir to combine.Bring to a boil,then reduce heat to low and simmer,covered and stirring occasionally,until potatoes are tender and most of liquid is absorbed 25-30 minutes.
• Off heat ,add remaining butter to pot and mash pototoes until smooth.Using rubber spatula,fold in remaining half and half until liquid is absorbed and pototoes are creamy.Season with salt and pepper.

SUPREME GARLIC MASHED POTATOES

Steps:

• Boil potatoes and the garlic cloves together.
• When tender, mash with potato masher and add butter.
• Mash some more, add sour cream and enough of milk to desired consistency.
• Season with salt and pepper.
• Top with a sprinkling of paprika and parsley flakes.

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.

GARLIC MASHED POTATOES

Steps:

• Peel and chunk the potatoes.
• Add the whole cloves of garlic and cover with water.
• Bring to boiling and cook until fork-tender.
• Drain the water from the potatoes.
• Dissolve the bouillon in warmed milk.
• Mash the potatoes as usual (do not remove the garlic).
• Mash them together, with milk/bouillon mixture, butter, salt and pepper.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

SUPREME MASHED POTATOES

Steps:

• 1. Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
• 2. Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
• 3. Drain and keep 1 cup of the cooking liquid.
• 4. Mash the potatoes and carrots with a hand masher.
• 5. Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
• 6. Slowly stir broth mixture into the mashed potatoes and carrots.
• 7. If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.

GARLIC MASHED POTATOES

Steps:

• In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
• Mash potatoes with potato masher or beat with electric hand mixer; reserve.
• Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy.
• Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.