I can't exactly vouch for this one since i absolutely loath mashed potatoes. But, i did make it for DarRell (and Dick) for Father's Day and he swore by it (and Joline took a bunch home for leftovers).
Courtesy of Pioneer Women once again.
Roasted Garlic Mashed Potatoes
May be easily halved
5 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 1/2 sticks regular (salted) butter (1 1/2 sticks is the same as 3/4 cup)
1 package softened cream cheese
1/2 cup (give or take) Half & Half (or heavy cream if you’re feeling naughty)
3-5 roasted garlic cloves (find recipe HERE)
Salt
Black pepper
Cut the peeled potatoes into pieces and cook in boiling water until fork-tender.
Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped.
Next, mash in softened butter, cream cheese, Half & Half, and salt to taste.
Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning.
Add some fresh ground black pepper
Garnish with one or two roasted garlic cloves on top.
Showing posts with label potaotes. Show all posts
Showing posts with label potaotes. Show all posts
11.30.2008
11.26.2008
Crash Hot Potatoes
This recipe almost cured me of hating potatoes... Almost.
Courtesy of The Pioneer Woman
http://thepioneerwoman.com/cooking/
Crash Hot Potatoes
(we call them Hot Crash Potatoes... it just rolls off the tongue better)
New Potatoes (i REALLY prefer the smallish red ones)
olive oil
Kosher salt
Black Pepper
desired herbs (i LOVE the garlic pepper seasoning grinder from McCormick. The Italian Herb seasoning grinder is fab too!)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Or if you are like me, nuke a bunch in the microwave. It's faster and easier and less mess.
On a sheet pan, generously drizzle olive oil. place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher (the squiggly looking one), gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and whatever desired herb you wish.
Bake in a 450 degree oven for 20-25 minutes or until golden brown.
Courtesy of The Pioneer Woman
http://thepioneerwoman.com/cooking/
Crash Hot Potatoes
(we call them Hot Crash Potatoes... it just rolls off the tongue better)
New Potatoes (i REALLY prefer the smallish red ones)
olive oil
Kosher salt
Black Pepper
desired herbs (i LOVE the garlic pepper seasoning grinder from McCormick. The Italian Herb seasoning grinder is fab too!)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Or if you are like me, nuke a bunch in the microwave. It's faster and easier and less mess.
On a sheet pan, generously drizzle olive oil. place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher (the squiggly looking one), gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and whatever desired herb you wish.
Bake in a 450 degree oven for 20-25 minutes or until golden brown.
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