Ingredients
Directions
This recipes if from my own collection and we always have it for Thanksgiving and Christmas.
Our Roasted Garlic Mashed Potatoes
Do ahead, hold each pod of garlic on the side, take a sharp knife and cut the pod about ¼ or so of an inch from the top all the way across the top, exposing the raw garlic cloves.
Place on a Cooke sheet covered with a piece of aluminum foil.
Pour and rub in olive oil in to the top of the garlic.
Bake in a 325-degree oven for about 45 minutes to an hour or until garlic is soft, remove and let cool.
Peel cube and place potatoes in good water, bring to a boil, and simmer until they are soft, but not mushy. (Drain very well)
We add cooked potatoes to a large mixing bowl; add butter cream cheese and a very small amount of cream then add the chives and parsley, mix with beaters well.
You will be able to separate the garlic from the pod and just pinch at the stem end and the garlic paste will pop right out, add this paste to the potatoes, whip well and salt and pepper to taste.
Note: for those who want to Zip this dish up just chop up a Jalapeño pepper very fine and add it.
These are the very best mashed potatoes I have ever found in 60 years of cooking.
Enjoy, Bob (Old Gringo the Duce)
Ingredients
Directions
Cut baked potatoes in half. Scoop the flesh from the
potatoes and put into a mixing bowl. Toss lightly with
remaining ingredients. Spoon mixture back into shells.
Bake for 20 minutes at 400 degrees
Ingredients
Directions
Preheat oven to 500 degrees F. Combine all ingredients on a jellyroll pan coated with cooking spray. Bake for 25 minutes or until tender, stirring every 10 minutes.
Makes 4 servings.
Ingredients
Directions
Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
Serve with Meatloaf Patties (recipe found in meat/poultry section)
Ingredients
Directions
Bring a large pot of water to a boil and add some salt.
Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly.
Add the greens to the pot and cover.
As soon as the water returns to a boil, drain the greens in a colander and pat dry.
Preheat the oven to 375 degrees.
In a large skillet, heat the olive oil.
Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes.
Add the vegetable stock and bring to a boil.
Season with salt and pepper and remove from the heat.
Peel the potatoes and slice them 1/4-inch thick.
In a large bowl, toss the potatoes with the greens and leeks.
Season with salt and pepper.
Transfer the mixture to a large baking dish and press the vegetables down firmly.
Dot with 2 tablespoons of butter.
Cover the pan tightly with foil and bake for 1 hour.
Uncover and bake for about 15 minutes longer, or until the potatoes are very tender.
Makes 6 servings.
Ingredients :
· 1 cup heavy cream
· 4 tbsp. unsalted butter
· 3 large Yukon gold potatoes, peeled
· salt
· freshly ground black pepper
· 1/4 cup olive oil (optional)
Cooking Procedures :
1. Warm the cream with the butter in a small saucepan over medium heat until the butter melts. Keep warm and set aside.
2. Put the potatoes in a medium saucepan and cover with cold water. Bring to boil and then add 1 tsp. of salt. Reduce the heat and simmer for 15 to 20 minutes or until the potatoes are very tender. Drain.
3. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Alternatively, mashed potatoes by hand using a potato masher or wooden spoon.
4. 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 olive oil (if using) a tbsp. at a time until desired consistency acquired.
Ingredients :
· 6 cloves garlic
· 1 tablespoon olive oil
· 1-1/2 lbs. Russet or Yukon gold potatoes
· 5 tbsp. butter
· 1/3 to 2/3 cup warm milk
· salt and pepper, to taste
· 1/2 cup grated Parmesan cheese
Cooking Procedures :
1. Preheat oven to 400°F.
2. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place in a baking sheet. Bake in oven for 20 minutes or until golden.
3. If you prefer, peel the potatoes and quartered. Put in a large pot and cover with water. Bring to a boil and simmer until tender for about 15 minutes.
4. Drain the potatoes and return to hot pot and mash with masher, wooden spoon or hand held mixer. Mash in the roasted garlic. Mix in butter, warm milk and salt and pepper.
5. Transfer mashed potatoes to an ovenproof dish and sprinkle top with Parmesan cheese. Place in the center of the oven. Bake in oven for 10 to 15 minutes or until cheese is melted and golden brown.
Ingredients :
· 3 heads garlic, split head in 1/2
· 3 tbsp. olive oil
· 2 lbs. potatoes, peeled and diced
· 1 stick butter, cubed
· 1/2 to 3/4 cup heavy cream
· salt and white pepper
Cooking Procedures :
1. Preheat oven to 450°F.
2. Place the garlic on a pie pan. Drizzle with olive oil and season with salt and pepper. Place in the center of the oven. Roast for 35 to 40 minutes or until tender and golden brown.
3. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Set aside.
4. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender for about 12 to 15 minutes. Remove pan from the heat. Drain the potatoes.
5. Place the potatoes back in the pot and return to the heat. Stir the potatoes constantly for 2 to 3 minutes to dehydrate the potatoes.
6. Remove the potatoes from the heat. Add the mashed garlic and the butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The mashed potatoes should still be sort of lumpy. Season the mashed potatoes with salt and pepper.
7. Transfer to a serving dish and serve.
Ingredients :
· 2 lbs. Yukon gold potatoes, diced unpeeled (about 5 cups)
· 1/2 cup low-fat buttermilk
· 1/2 cup skim milk
· 1/4 cup grated Parmesan cheese
· salt
· 1 tbsp. unsalted butter
Cooking Procedures :
1. Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender for about 10 minutes.
2. While potatoes are cooking place buttermilk and milk into another small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Remove from heat.
3. Drain the potatoes well and then put in a mixing bowl. Add the warmed milk and mash together to desired consistency. Stir in Parmesan cheese and salt. Top with the butter and let it melt.
Ingredients :
· 4 lbs. golden creamer potatoes, peeled and cut into quarters
· 1 bay leaf
· salt and freshly ground black pepper
· 2 cups heavy cream
· 3 tbsp. unsalted butter
· 2 tbsp. chopped chives or parsley
Cooking Procedures :
1. Put the potatoes into a large pot. Add the bay leaf, 2 tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender for about 20 minutes. Drain the potatoes well and discard the bay leaf.
2. Pass the potatoes through a ricer or a food mill. Alternatively, mashed the potatoes by hand using a potato masher or a wooden spoon.
3. Meanwhile, heat the cream and butter in a small saucepan over medium-low heat, stirring occasionally. Do not boil. Remove from heat.
4. Pour the hot cream onto the mashed potatoes just enough to obtain desired consistency. Add salt and pepper to taste, mixing together with a spoon until well blended.
5. Transfer the mashed potatoes to a serving dish. Garnish with chopped chives (or parsley) and serve.
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