Mashed Potatoes With Roasted Garlic And Herbs Recipes
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
GARLIC HERB MASHED POTATOES
Garlic Herb Mashed Potatoes, made with roasted garlic, fresh herbs, and gold potatoes, are an easy side dish recipe perfect for dinner!
Provided by Krissy Allori
Number Of Ingredients 8
Steps:
- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
- Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 973 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GARLIC AND HERB MASHED POTATOES
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
MASHED POTATOES WITH ROASTED GARLIC AND HERBS
Potatoes are comfort food But when you add Lavender to it and you have real comfort food! Lavender and rosemary are a match made in heaven. Use together or alone. Your choice. You can throw fresh garlic into the potatoes when boiling in place of roasting them for ease. Almost as good as roasted garlic. To bring it over the top try it topped with Recipe #243288.
Provided by Rita1652
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain.
- Add butter and cream, salt, and pepper mashing in to blend together.
- Mix in herbs and garlic.
- Garnish with herbs.
Nutrition Facts : Calories 337.7, Fat 17.9, SaturatedFat 11.2, Cholesterol 52.6, Sodium 490.1, Carbohydrate 40.9, Fiber 5, Sugar 1.8, Protein 5.3
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Reviews 2Category Side DishesCuisine AmericanTotal Time 55 mins
- Remove any loose skin from outside of garlic head. Cut top 1/4 off, exposing the garlic cloves. If there are side cloves still enclosed, take a pairing knife to carefully cut the top off. Place on square of aluminum foil. Drizzle 1 tbsp of olive oil on each bulb of garlic, pinch of black pepper on each, and wrap in aluminum foil. Roast for 45 minutes .
- While the garlic roasts, peel your potatoes and quarter or largely cube. Fill pot with cold water and bring potatoes to a boil (putting potatoes in already boiling water will cause them to cook unevenly). Boil for 20 minutes or until easily pierced with a fork.
- In a saucepan over medium heat, add 1 tbsp butter. Once melted and shimmering, add in the chopped herbs. Sauté for 3-4 minutes until fragrant. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream
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- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
- Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
ROASTED GARLIC DUCHESS POTATOES RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Total Time 2 hrsServings 8-10
- Preheat oven to 425°. Cut off pointed end of garlic bulb; place bulb on a piece of aluminum foil. Drizzle with oil, and sprinkle with 1/4 tsp. kosher salt. Fold foil to seal. Bake 30 minutes; cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl, and mash with a spoon until smooth.
- Place potatoes and remaining 3 Tbsp. salt in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and return to pan. Reduce heat to medium-low. Cook, gently stirring often, 5 minutes or until dry. Remove from heat.
- Bring butter and cream to a simmer in a small saucepan over medium heat. (Do not boil.) Remove from heat.
- Transfer potatoes to a large bowl, and mash with a potato ricer or masher until smooth and free of lumps. Add hot cream mixture, egg yolks, and roasted garlic, and stir until thoroughly combined. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe 3-inch-wide mounds 2 inches apart on 2 parchment paper-lined baking sheets.
ROASTED GARLIC MASHED POTATOES WITH ROSEMARY - KILLING THYME
From killingthyme.net
Reviews 1Category Side DishServings 6Total Time 50 mins
- You'll want to start roasting the garlic 25 minutes before boiling your potatoes.Heat oven to 375ºF. Peel any extra skin off of the garlic bulb leaving only the last outer later of skin (you want to keep the bulb intact). Place the bulb onto a sheet of tin foil (about the size of a dinner plate), and drizzle a bit of olive oil over it. Bring bring the foil together over the garlic bulb to create a tent. Pinch a few edges to secure the tent, and bake for 40 minutes or until the garlic cloves are golden brown and nicely roasted. (Check on it at 25-30 minutes.) When done, remove the bulb from the oven and set aside to cool.
- Place your peeled and quartered potatoes into a large pot and cover them with cold water. Add a pinch of salt. Place the pot over medium-high heat and bring the potatoes to a boil. Once boiling, bring the heat down to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork tender.
- When the potatoes are ready, drain them, and place them over medium-low heat. Let them sizzle for a few moments to remove any excess moisture. Then, remove from heat.
- In a separate saucepan, melt 3 TBSP of butter. Add the chopped rosemary, bring the butter to a low simmer, and whisk for about 30-40 seconds to let the rosemary soften up and infuse the butter with some flavor. Remove from heat.
ROASTED GARLIC MASHED POTATOES RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (10)Estimated Reading Time 5 minsCategory Side DishTotal Time 1 hr 10 mins
- Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.
HERB AND GARLIC MASHED POTATOES - VIKALINKA
From vikalinka.com
5/5 (1)Category Side DishCuisine AmericanCalories 255 per serving
- Preheat the oven to 200C/400F. Cut the top off the head of garlic to expose the cloves, wrap in aluminium foil and bake for 45-50 minutes until the cloves are very soft. Cool.
- Boil the peeled and quartered potatoes in salted water until very tender. While the potatoes are cooking, squeeze the garlic cloves out of their peels, they should pop out easily and mash them with a fork in a small bowl. Set aside.
- Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add hot milk, start mashing with a potato masher until mostly smooth, then add butter and keep mashing. Start by stirring in 1/2 of the mashed roasted garlic, slowly increase the garlic quantity according to taste, then mash until smooth and most lumps are broken, season with salt to taste. Add the fresh herbs and fold in with a spatula. Serve piping hot with a bit more butter if desired.
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