GARLIC MASHED POTATOES
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
- Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
- In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
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.
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.
ROASTED GARLIC VELVET MASHED POTATOES
Though they are such a simple thing to prepare, potatoes can be mashed in an infinite amount of ways. This is my favorite; these smooth and fluffy mashed potatoes are perfect alongside your Thanksgiving turkey or your Christmas ham. I enjoy them especially with fried chicken. They're sure to be a hit!
Provided by Waylando
Categories European
Time 50m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 400°F.
- Slice off top of garlic head, barely cutting of the top of each clove.
- Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
- Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
- Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
- Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
- Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
- Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
- Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
- Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
- Garnish with snipped chives.
VELVETY SMOOTH MASHED POTATO CASSEROLE
Make and share this Velvety Smooth Mashed Potato Casserole recipe from Food.com.
Provided by Parsley
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
- Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
- Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
- **If you are short on time, skip the baking.**.
- Pour into lightly greased/sprayed 13" x 9" baking dish. Evenly pour the 2 tbsp melted butter over top.
- Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.
Nutrition Facts : Calories 427.9, Fat 18.8, SaturatedFat 11.8, Cholesterol 57.8, Sodium 507.8, Carbohydrate 53.1, Fiber 4.2, Sugar 6.1, Protein 13.2
VELVET MASHED POTATOES
Found this recipe in BHG magazine. I did change it a little just for ease. This recipe is a wonderful change to plain mashed potatoes. Very, very tasty.
Provided by LAURIE W.
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- To roast garlic, slice bottom & place in aluminum foil with a little olive oil. (don't skip this step).
- Clean & prick potatoes & put in oven with garlic.
- Cook 35 minutes. Remove garlic. Continue to cook potatoes 20 minutes or until tender.
- Hold hot potatoes with towel & split & scrape flesh into sauce pan.
- Squeeze roasted garlic from the bottom to push cloves out & into potatoes.
- Add 2 tablespoons of butter, sour cream & cream cheese. Mash. Season with salt & black pepper.
- In large frying pan add 3 tablespoons butter. Add mushrooms & cook until browned. (4 minutes) Add shallot, thyme & dried tomatoes. (make sure you do not burn shallot).
- Add mushroom gravy to pan & heat.
- Gradually stir hot milk into potatoes until fluffy.
- Transfer to bowl & pour gravy mixture on top.
Nutrition Facts : Calories 279.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 34, Sodium 365.8, Carbohydrate 34, Fiber 4.2, Sugar 2.9, Protein 7.1
VELVETY GARLIC MASHED POTATO
I think the secret is in the warm milk. This is butter free and only 1 gram of fat yet still smooth and fluffy. If garlic isn't to your taste, replace it with a quarter of a teaspoon of nutmeg for a spicy flavor or the finely grated rind from half a lemon for a citrusy tang.
Provided by Carolyn Jay
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and cut them into even sized pieces.
- Put the potatoes in a large saucepan. Crumble the stock cube into a measuring jug and pour in boiling water, stirring until the crumbled cube has dissolved completely.
- Add cold water to the jug and pour the stock over the potatoes, adding more cold water if necessary, so the potatoes are completely covered. Bring to the boil and cook for 20-25 minutes or until the potatoes are tender.
- Drain the potatoes, reserving about 3tbsp of the cooking liquid. Return the potatoes to the saucepan over a low heat and add the reserved liquid, garlic and warmed milk. Mash well with a potato masher until the potatoes are smooth and fluffy.
- Beat in the green onions and black pepper until evenly mixed in and serve hot.
Nutrition Facts : Calories 231, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 21.3, Carbohydrate 52.8, Fiber 4.9, Sugar 3.2, Protein 5.5
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