Food recipes
Roasted Garlic Mash Potatoes
Roasted Garlic Mash Potatoes
Ingredients:
3 Garlic heads; split in half
3 Tablespoon Olive oil
2 Pound Potatoes; peeled and diced
1 Stick Butter; cubed
1/2 Cup Heavy cream; to 3/4 cup
Directions:
Salt; to taste
Freshly−ground white pepper; to taste
Preheat the oven to 450 degrees. 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 smoothness is achieved. The potatoes should still
be sort of lumpy. Season the potatoes with salt and pepper. This recipe
yields 6 to 8 servings.
Roasted Garlic Mash Potatoes 519
Roasted Garlic Paste
4 Dozen peeled garlic cloves
Drizzle of olive oil
Salt
Freshly ground black pepper
Preheat the oven to 400 degrees F. In a mixing bowl, toss the garlic with
some of the olive oil. Season with salt and pepper. Place the garlic on a
parchment lined baking sheet. Roast until golden, about 20. Remove from the
oven and cool completely. In a mini−food processor, fitted with a metal
blade, puree the garlic until smooth. Drizzle in enough olive oil to make
the mixture spread−able. Season with salt and pepper. Cover and refrigerate
until ready to use. The paste will keep for up to 1 week.
Yields: about 1 cup
Roasted Garlic Paste 520
Roasted Peach Soup With Peach Sorbet And Butter
Cookies
1−1/2 Sticks Unsalted butter; at room temperature
1−1/2 Cup Granulated sugar; plus
Ingredients:
3 Garlic heads; split in half
3 Tablespoon Olive oil
2 Pound Potatoes; peeled and diced
1 Stick Butter; cubed
1/2 Cup Heavy cream; to 3/4 cup
Directions:
Salt; to taste
Freshly−ground white pepper; to taste
Preheat the oven to 450 degrees. 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 smoothness is achieved. The potatoes should still
be sort of lumpy. Season the potatoes with salt and pepper. This recipe
yields 6 to 8 servings.
Roasted Garlic Mash Potatoes 519
Roasted Garlic Paste
4 Dozen peeled garlic cloves
Drizzle of olive oil
Salt
Freshly ground black pepper
Preheat the oven to 400 degrees F. In a mixing bowl, toss the garlic with
some of the olive oil. Season with salt and pepper. Place the garlic on a
parchment lined baking sheet. Roast until golden, about 20. Remove from the
oven and cool completely. In a mini−food processor, fitted with a metal
blade, puree the garlic until smooth. Drizzle in enough olive oil to make
the mixture spread−able. Season with salt and pepper. Cover and refrigerate
until ready to use. The paste will keep for up to 1 week.
Yields: about 1 cup
Roasted Garlic Paste 520
Roasted Peach Soup With Peach Sorbet And Butter
Cookies
1−1/2 Sticks Unsalted butter; at room temperature
1−1/2 Cup Granulated sugar; plus
Printed from https://recipe.bluelayer.org/recipe/66714/roasted-garlic-mash-potatoes