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Gypsy Jan
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Asking fpr Garlic Mashed Potatoes Recipes
Please get back to me, I need to make a batch for nine guests on Thanksgiving.
TIA (Thanks in Advance),
GJ
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Paula
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Hmmm... I don't think you can go wrong, just add garlic to potatoes...
Actually I think you don't need a recipe, just pointers. The flavor will be mellower if you use roasted garlic, and add it to a nice, rich batch of
mashed potatoes.
So roast a head of garlic-- trim the top off, and brush the exposed cloves with a little olive oil. Wrap the head in foil, and roast in a hot grill
or oven for 15- 20 minutes or so. Squeeze the cloves out and puree with the potatoes. Add butter, cream or crema, milk salt and pepper as desired.
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DENNIS
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http://www.mashed-potatoes-recipe.com/garlic-mashed-potatoes...
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BajaNuts
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GJ-
here's my trick---
You can purchase 1# to 5# of peeled fresh garlic cloves. Check Costco or ask your local grocer's produce department to order a tub for you. (you may
be running tight on time for Thanksgiving, but most stores get produce almost daily)
Pick through the peeled cloves and discard or trim as needed. Also look for the hard stem end which should be pulled off.
Put the cloves in any kind of baking dish, slather generously with olive oil and put in the oven at 275degrees for .....quite a while.....maybe 2-3
hours. Sorry I can't be more precise on the time frame, but when I do this, I'm also doing other processing stuff in the kitchen.
Stir the cloves about every 30 minutes, and when they are soft and gently brown, take them out of the oven. Drain the oil in a strainer....
SAVE THE OIL!
This is great for dressings or to use for saute-ing
Now- once you have the roasted cloves, you can puree them in a food processor or just put them in small containers and freeze it. Pint freezer bags
pressed flat are good also. This makes it very easy to chunk off a bit of the roasted garlic for whatever you need.
I've used this kind of roasted garlic to make exactly what you are looking for. Make regular mashed potatoes and add 1-2 tablespoons of roasted
garlic......(plus a generous dollup of butter).......YUM!
PS- I have also done basically the same thing with an 18" cast iron fry pan on the stove top with a lid..................LOVE THAT IRON!
AND~ you can also puree fresh garlic cloves and freeze flat in pint bags. Makes it easy to break off a chunk of "fresh" ground garlic.
Let me know if this works for you. Bon Apetite!
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Gypsy Jan
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Thank You!
It's amazing how a family member can freak you out, asking for a dish that you have never prepared before.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Udo
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I don't know if you are in Baja or have access to the store in the states.
Buy yourself a food mill or potato ricer. All available on line. If none available, a potato masher will do, along with an electric beater.
Allow about 1-1/2 large russet poatoes per person.
Take each potato and poke about 40 holes in the skin with a fork.
Bake each potato wrapped in tin foil. Add six smashed garlic cloves over the potatoes before wrapping. Do not add any oily substance to the outside of
the peel.
Bake at 400 degrees for one hour. Start checking the potatoes at 50 minutes by inserting a sharp paring knife. If it goes in without resistance, they
are done. This is the easiest way to check because you don't know how fresh the potatoes are (newer potatoes cook in less time).
When the potatoes are done, unwrap the foil. Hold each hot potato with a dish towel, and then peel the skin off it. They must be very hot for the peel
to come off cleanly. If you wait for them to cool off, there will be some potato that comes off with the peel.
Cut each potato into small chunks and place in a bowl.
Use about 1/5+-(depending on the freshness of the spud) cup of warm buttermilk or 1/2-1/2 for each potato, and a tablespoon of butter per potato.
Better off with a little less liquid, and add after mashing as needed.
Run the baked garlic through a garlic press, and add to the mashed potatoes. Now take the electric mixer and beat the mashed potatoes along with the
garlic, butter, buttermilk.
To give the potatoes that extra creamy consistency, use a wooden spoon to finish beating the potatoes. Try it without the spoon first, then make the
extra effort with the spoon at a later time. The potatoes will come out so light that they will float in a hot broth.
Enjoy!
Udo
Youth is wasted on the young!
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DianaT
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Great idea! Sound Great
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BajaNuts
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great recipe Udo~
I've tried using the electric mixer a couple times and the spuds turned out very gummy (glutinous?)
Ever had that problem or does the creme and butter help with that?
PS- GJ- you can pretty much do what I said above in a small quantity by peeling a couple heads and either slow saute-ing them on the stovetop or
roasting them in the oven. I know it may be cheating of sorts but if you cover the cloves in olive oil, cook them low and slow on the stove top until
golden brown. Drain, etc...
And don't panic! Udo's recipe sounds great also. You'll be fine
[Edited on 11-24-2009 by BajaNuts]
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Udo
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My tendency is to make things more difficult
But with mashed potatoes it's tough to go wrong.
GJ, if you can find it, use German or French butter...huge difference.
BN...when using the mixer, you actually have to overbeat the potatoes to get past the starch of the spuds. If the potatoes are mixed in two minutes,
beat for seven or eight.
The world of difference comes out when using a ricer or food mill. Just add the butter, milk, salt, white pepper, and gently mix with a wire whisk or
wooden spoon.
Udo
Youth is wasted on the young!
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Udo
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If you like a little adventure
add a baked and peeled yam, or a baked and also peeled sweet potato.
Udo
Youth is wasted on the young!
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BajaNuts
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French or German butter?!?!? Now that's kicking it up a notch!
Thanks, Udo, for the mixer info. I've not used the mixer since then because of that problem. The food mill always works good.
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Lobsterman
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Garlic Mashed Potatoes
Serves 8 to 10
Ingredients:
4 pounds russet potatoes, cut in ½ inch cubes
12 tablespoons butter (1 ½ sticks) cut into pieces
12 cloves garlic, minced
1 teaspoon sugar
1 ½ cups half & half
½ cup water
Salt & pepper
Foreword:
* cut the potatoes in small pieces to allow more surface area to soak up garlic flavor and to promote even cooking.
* to eliminate excess starch, which produces gluey mashed potatoes, give the raw, cut russets a good rinse under running water before adding them to
the pot to simmer.
* cook the minced garlic (and a little sugar) in butter until the garlic is sticky and straw-colored; this blooms the garlic's sweet flavor and
tempers its harshness.
*for deeply integrated garlic flavor, toss the raw potatoes with the garlic-butter mixture. Then add the half-and-half and water directly to the pot,
cover, and gently cook until tender. Simmering the cut potatoes in half-and- half, butter, water, and garlic, sugar, and salt avoids the “washing
away” of flavor that can come from boiling in just water.
Directions:
1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes.
Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and
simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid
is absorbed and potatoes are creamy. Season with salt and pepper.
Enhancement:
You can turn the mashed potatoes above into a casserole by mixing in 4 eggs and ¼ cup chives. Place in a casserole dish and bake on the top rack of
the oven at 375 degrees for 35 minutes.
The casserole can be made a day ahead of time (do not bake), cover in plastic wrap and refrigerate. Then take out of the refrigerator and let it warm
to room temperature (about 1 hour). Then bake the casserole at 375 deg for 45 minutes instead of 35 minutes.
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Bajahowodd
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OK. So tell me that I'm cranky. But I'm willing to bet that despite all the recipes and hints listed, if I was to whip up a bunch using instant mashed
potatoes and packaged garlic powder, along with my little secret of substituting greek yogurt for milk, y'all would not be disappointed.
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Mexicorn
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YOU GUYS KICK BURRO!!! THANK's FOR Asking Jan I'll Try my hand at it now!!
Also thanks Dennis on your Brine recipe I'm Rolling like the pimps in Punta Banda now yep, yeppers Rolling like the big dogs just in time for Turkey
time!
Also Special thanks to Kandy at Anthony's for helping out with the stuffin!
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Gypsy Jan
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Bajahowodd - Shh!
Please don't give away my secrets.
I will print out all the labour heavy recipes and hand out edited copies of them at dinner, claiming them as my own.
Happy Turkey Day, Y'all!
[Edited on 11-25-2009 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Fred
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Try spuds with
cream cheese
sour cream
and baked fresh garlic
Make a day ahead to let the spuds mellow out.
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Gypsy Jan
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Hey Santiago
This thread may go to four pages, as well, with no hijacking.
How about integrating potatoes and cast iron, right here?
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Udo
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Location: Black Hills, SD/Ensenada/San Felipe
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I think that a great integration would be to bake the foil-covered poatoes inside of a large cast iron pot. That way the baking of the potatoes will
be somewhat quicker because there will be no heat spikes and lulls from your oven thermometer.
I used to use a cast iron griddle the size of the bottom of the oven as a heat-dispersing device, but I now use a large pizza stone. It's easier to
clean
Udo
Youth is wasted on the young!
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Gypsy Jan
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Udo, You Are Da'Man
Everything you post about cooking makes me HUNGRY. I am going to explore all of your cooking wisdom.
Thank you, GJ
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Udo
Elite Nomad
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Location: Black Hills, SD/Ensenada/San Felipe
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Trust me GJ...
you can not beat making mashed potatoes with potators that are baked instead of boiled. Especially the oned that people cut into small pieces and then
boild them. You can feel the starch building in your veins from the boiled ones.
Try them with baked Yukon Golds, plus a sweet potato, and add some shredded parmesan or peccorino/romano. Don't be afraid to try different chesses.
About a tablespoom pre person.
In the restaurant business we have to incorporate portions per person so we don't waste food. At home, however, leftovers are good
baked mashed potatoes just rock!
Udo
Youth is wasted on the young!
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