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Garlic mashed potato's recipe?
Anyone have such a recipe? Thanks
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"Harri85274" > wrote in message ... > Anyone have such a recipe? Thanks I just put some peeled cloves of garlic in the water with the potatoes. When the potatoes are done the garlic is soft. I put the drained potatoes and garlic through a ricer or food mill, add warm cream and butter, season with some salt and pepper and serve. You can put the whole head of garlic on a square of foil, drizzle with some oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it is soft. You can then just cut off the root end of the garlic and squeeze the roasted garlic into the potatoes before you mash, rice, or put them through the food mill. This is a more classic approach but requires advanced preparation. Boiling the garlic with the potatoes allows a more impromptu approach and is more energy efficient. Try it both ways and see what you think. Also, try using milk or half and half instead of heavy cream. I also like to substitute sour cream for the sweet cream. If you like olive oil use that instead of the butter. Sometimes I add cream cheese. You can add shredded cheese, herbs, or crumbled bacon. For special occasions you can go wild by adding cream cheese, chives, garlic, shred cheese, butter, and a garnish of bacon. |
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On Sat, 15 Jan 2005 16:57:01 -0500, Tony P.
> wrote: >In article >, says... >> >> "Harri85274" > wrote in message >> ... >> > Anyone have such a recipe? Thanks >> >> I just put some peeled cloves of garlic in the water with the potatoes. >> When the potatoes are done the garlic is soft. I put the drained potatoes >> and garlic through a ricer or food mill, add warm cream and butter, season >> with some salt and pepper and serve. >> >> You can put the whole head of garlic on a square of foil, drizzle with some >> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it >> is soft. You can then just cut off the root end of the garlic and squeeze >> the roasted garlic into the potatoes before you mash, rice, or put them >> through the food mill. This is a more classic approach but requires >> advanced preparation. Boiling the garlic with the potatoes allows a more >> impromptu approach and is more energy efficient. Try it both ways and see >> what you think. Also, try using milk or half and half instead of heavy >> cream. I also like to substitute sour cream for the sweet cream. If you >> like olive oil use that instead of the butter. Sometimes I add cream >> cheese. You can add shredded cheese, herbs, or crumbled bacon. For special >> occasions you can go wild by adding cream cheese, chives, garlic, shred >> cheese, butter, and a garnish of bacon. >> >> >> > >Hmmm.. that's a good idea you have there. Never thought to do it that >way. Instead I chop up the garlic and cook it over very low heat until >it just gets golden. Reserve, combine with mashed potatoes and the >flavor is definitely there. Howdy, Here's the French approach... Peel many cloves of garlic (on the order of 5 per person to be served...!) Put them in butter over very low heat until the garlic is extremely soft. Do not allow it to brown. Add cream and simmer until the garlic falls apart. Add that mixture to mashed potatoes. Add Salt & Pepper... HTH, -- Kenneth If you email... Please remove the "SPAMLESS." |
"Vox Humana" > wrote in message ... > > "Harri85274" > wrote in message > ... >> Anyone have such a recipe? Thanks > > I just put some peeled cloves of garlic in the water with the potatoes. > When the potatoes are done the garlic is soft. I put the drained potatoes > and garlic through a ricer or food mill, add warm cream and butter, season > with some salt and pepper and serve. > > You can put the whole head of garlic on a square of foil, drizzle with > some > oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until > it > is soft. You can then just cut off the root end of the garlic and squeeze > the roasted garlic into the potatoes before you mash, rice, or put them > through the food mill. This is a more classic approach but requires > advanced preparation. Boiling the garlic with the potatoes allows a more > impromptu approach and is more energy efficient. Try it both ways and see > what you think. Also, try using milk or half and half instead of heavy > cream. I also like to substitute sour cream for the sweet cream. If you > like olive oil use that instead of the butter. Sometimes I add cream > cheese. You can add shredded cheese, herbs, or crumbled bacon. For > special > occasions you can go wild by adding cream cheese, chives, garlic, shred > cheese, butter, and a garnish of bacon. You can put the whole head of garlic on a square of foil, drizzle with some oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it is soft. You can then just cut off the root end of the garlic and squeeze the roasted garlic into the potatoes before you mash, rice, or put them through the food mill. Another way to do this is : Before you bake your garlic, cut the top part of the garlic off, spread it apart a little bit, drizzle oil down into garlic head, then when it is finished baking, you can just squeeze the little garlic cloves out without shmashing up the whole head with a cut if your knife is not of the sharpest. Or you can pick out with a little nut-picker all the little cloves -- but if you start picking out the little cloves and taking a bite, or are tempted to squeeze a few & slather it onto bread, you'd better make sure that you have baked more than you intended. Yummy! > > |
"Kenneth" > wrote in message ... > On Sat, 15 Jan 2005 16:57:01 -0500, Tony P. > > wrote: > >>In article >, says... >>> >>> "Harri85274" > wrote in message >>> ... >>> > Anyone have such a recipe? Thanks >>> >>> I just put some peeled cloves of garlic in the water with the potatoes. >>> When the potatoes are done the garlic is soft. I put the drained >>> potatoes >>> and garlic through a ricer or food mill, add warm cream and butter, >>> season >>> with some salt and pepper and serve. >>> >>> You can put the whole head of garlic on a square of foil, drizzle with >>> some >>> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or >>> until it >>> is soft. You can then just cut off the root end of the garlic and >>> squeeze >>> the roasted garlic into the potatoes before you mash, rice, or put them >>> through the food mill. This is a more classic approach but requires >>> advanced preparation. Boiling the garlic with the potatoes allows a >>> more >>> impromptu approach and is more energy efficient. Try it both ways and >>> see >>> what you think. Also, try using milk or half and half instead of heavy >>> cream. I also like to substitute sour cream for the sweet cream. If >>> you >>> like olive oil use that instead of the butter. Sometimes I add cream >>> cheese. You can add shredded cheese, herbs, or crumbled bacon. For >>> special >>> occasions you can go wild by adding cream cheese, chives, garlic, shred >>> cheese, butter, and a garnish of bacon. >>> >>> >>> >> >>Hmmm.. that's a good idea you have there. Never thought to do it that >>way. Instead I chop up the garlic and cook it over very low heat until >>it just gets golden. Reserve, combine with mashed potatoes and the >>flavor is definitely there. > > Howdy, > > Here's the French approach... > > Peel many cloves of garlic (on the order of 5 per person to > be served...!) > > Put them in butter over very low heat until the garlic is > extremely soft. Do not allow it to brown. > > Add cream and simmer until the garlic falls apart. > > Add that mixture to mashed potatoes. I like this approach -- thanks! Dee |
GARLIC AND PARMESAN MASHED POTATOES
12 garlic cloves, minced 1 c. whipping cream 1 tsp. salt 3 lbs. baking potatoes, peeled and quartered 1 tbsp. salt 3/4 c. grated Parmesan cheese 3/4 c. minced parsley 1/4 c. butter Freshly ground pepper Melt the butter in a heavy small saucepan over very low heat. Add garlic; cover and cook until very tender, stirring occasionally, about 20 minutes - do not brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep warm. Meanwhile, boil the potatoes in water with the tablespoon salt; cook until tender. Drain well. Mash the potatoes until smooth. Add the cream mixture, cheese, and parsley; stir until fluffy. Top potatoes with parsley and additional butter if you wish. Serve immediately. Serves 6. GARLIC MASHED POTATOES 2 lb. peeled and diced potatoes 1/2 to 1 head garlic cloves, peeled and mashed 4 tbsp. butter 1/2 to 3/4 c. heavy cream or milk Put potatoes in heavy pan with water to cover. Bring to boil with lid on. Cook until potatoes are soft. Drain and set aside. Return empty pan to heat. Add butter to melt. Bring cream or milk to boil in separate pan. Mash potatoes. Beat in butter and hot cream or milk to desired texture. Add garlic, salt, and pepper to taste. NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes. |
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