Rustic Garlic Mashed Potatoes Recipes

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RUSTIC GARLIC MASHED POTATOES WITH HERBS



Rustic Garlic Mashed Potatoes With Herbs image

These are hearty, yet melt-in-your-mouth spuds. Delicious with an elegant beef entree or a casual fried chicken supper, with or without gravy!

Provided by KathyP53

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

6 lbs russet potatoes, unpeeled
1 cup heavy whipping cream
4 tablespoons unsalted butter
5 garlic cloves, crushed
1 shallot, minced
salt & freshly ground black pepper
thyme or rosemary

Steps:

  • Scrub potatoes under running water. Cut into fourths, cover with cold, salted water. Bring potatoes to a boil and simmer until tender, but not falling apart, about 30 minutes. Drain thoroughly.
  • Meanwhile, warm cream, garlic and herb leaves together in small saucepan. Mash warm potatoes together with scallions by hand, using a hand masher. Don't try to get potatoes perfectly smooth, they rustic! Strain warm cream and add to potatoes a little at a time, while continuing to mash. Stir in warm, melted butter. Season to taste with salt and pepper.
  • These work perfectly when made ahead and kept warm on LOW in a GREASED crockpot.

Nutrition Facts : Calories 420.3, Fat 17.1, SaturatedFat 10.6, Cholesterol 56, Sodium 33.1, Carbohydrate 61.4, Fiber 7.5, Sugar 2.7, Protein 7.7

RUSTIC GARLIC MASHED POTATOES



Rustic Garlic Mashed Potatoes image

This is a diabetic recipe with garlic. Make Ahead Tip - If desired, return mashed potato mixture to slow cooker; keep warm on low or warm setting for up to 2 hours. If mixture has thickened, stir in some of the reserve cooking juices to reach desired consistency.

Provided by Rev BJ Friley @RevBJFriley

Categories     Potatoes

Number Of Ingredients 11

3 pound(s) russet potatoes, peeled and cut into 2-inch pieces
6 clove(s) garlic, halved
1 - bay leaf
2 can(s) (14 oz each) reduced-sodium chicken broth
1 cup(s) fat-free milk
1 tablespoon(s) butter
1/2 teaspoon(s) ground white pepper
1/4 teaspoon(s) salt
1/4 cup(s) snipped fresh chives
OPTIONAL INGREDIENTS
- whole fresh chives

Steps:

  • In a 3 1/2 or 4-quart slow cooker - Combine potatoes, garlic and bay leaf
  • Pour broth over all in cooker
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours
  • Drain potatoes in a colander over a bowl to catch the cooking juices
  • Remove and discard bay leaf
  • Return potatoes to slow cooker
  • With a potato smasher - Mash to desired consistency
  • In a small saucepan - Heat milk and butter until steaming and butter is almost melted
  • Add milk mixture, white pepper, salt and enough of the reserved cooking juices to the potato mixture to reach desired consistency
  • Stir in snipped chives
  • Reserve remaining cooking juices
  • If desired, garnish individual servings with whole chives

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