Emerald Mashed Potatoes Recipe Foodcom

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. 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. 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, about 12 to 15 minutes.
• Remove the pan from the heat and drain. 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. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

EMERALD MASHED POTATOES

Steps:

• 1. 1 In a large pot, combine potatoes and lightly salted water to cover. 2 Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes. 3 Drain well. 4 Meanwhile, in large saucepan, combine milk, scallions& kale. 5 Bring to a boil, reduce heat to low and simmer 3 minutes. 6 Remove from heat. 7 Transfer potatoes to large bowl. 8 Add butter and mash with potato masher until smooth. 9 gradually stir in hot milk mixture until combined. 10 Season with salt and freshly ground pepper to taste. 11 If desired, add 2 or 3 roasted garlic cloves with salt&pepper!

MASHED POTATOES

Steps:

• Peel, cut up and boil potatoes until tender.
• Drain water and put potatoes in a mixing bowl.
• Add margarine, sour cream and milk.
• Use an electric mixer and mix until desired consistency.
• The KEY here is to add salt and pepper to taste.
• You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
• Pepper is the same way, although use it more sparingly.
• Just remember to add a little at a time, until you get it where you like it.
• Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
• Then sprinkle parsley over it.
• This will make the best mashed potatoes I've ever found anywhere.

MASHED POTATOES

Steps:

• 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, about 12 to 15 minutes. Remove the pan from the heat and drain. 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. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

EMERALD MASHED POTATOES

Steps:

• In a large pot, combine potatoes and lightly salted water to cover.
• Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
• Drain well.
• Meanwhile, in large saucepan, combine milk, scallions& kale.
• Bring to a boil, reduce heat to low and simmer 3 minutes.
• Remove from heat.
• Transfer potatoes to large bowl.
• Add butter and mash with potato masher until smooth.
• gradually stir in hot milk mixture until combined.
• Season with salt and freshly ground pepper to taste.
• If desired, add 2 or 3 roasted garlic cloves with salt& pepper!