Time 1h15m Yield 4 servings Number Of Ingredients 0 Steps:
Simmer 3 pounds Yukon Gold potatoes (peeled and cut into chunks) with 3 bay leaves in salted water until tender, 15 to 18 minutes. Reserve 1/2 cup cooking water, then drain; discard the bay leaves. Return the potatoes to the pot off the heat and mash. Meanwhile, bring 1 1/2 cups milk to a simmer in a saucepan with 5 chopped garlic cloves and 3 bay leaves; cook 15 minutes. Remove from the heat. Add 1 3/4 sticks cut-up butter to the potatoes along with the milk mixture (discard the bay leaves); stir, thinning with the reserved cooking water if needed. Season with salt and pepper.
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.
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.
Time 30m Yield 6 servings. Number Of Ingredients 8 Steps:
Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Peel potatoes, cut into large chunks and place in a pot of boiling water. (Cook potatoes until they can be mashed with a spoon). Meanwhile brown the onion and the garlic in a small amount of butter. Strain the potatoes and place back into pot. (Leave the burner on a low heat). Add the browned onions and garlic. Add the sour cream, milk, butter, garlic salt, garlic powder and salt. Mash all together. Mash the potatoes until desired"thickness. “NOTEPlease feel free to use more or less of any of the ingredients to attain desired taste. NOTEUsing more milk will result in"creamier” mashed potatoes and less milk will result in"chunkier" mashed potatoes.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook potatoes until fork tender (about 30 min). While potatoes are cooking, heat olive oil in a medium skillet over medium heat. Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min). Drain potatoes, reserve 1/4 cup liquid. Cool potatoes until you can handle them to slip off the skins. Cut potatoes into quarters and return to the saucepan. Add 1/4 cup potato water, milk, salt & pepper. Heat mixture until heated through (about 5 min). Mash potato mixture until smooth. Stir in onion/garlic & thyme. Spoon potatoes into a serving dish; drizzle with butter and serve.
Time 50m Yield 2 servings Number Of Ingredients 7 Steps:
Cut off the top of the garlic bulb, and roast in a preheated 350-degree oven in a ceramic dish for approximately 30 minutes. Place the red potatoes in a pot of water and boil until tender. Drain and set aside. Take 2 potatoes from the pile, cut them into quarters and place them on a cookie sheet. With a fork smash them down until flat, brush them with a little bit of the melted butter, and cook in a warm oven until crispy and golden brown. Set aside to top the finished potatoes. Saute the onions in the olive oil until the onions are translucent. Place the roasted garlic, boiled potatoes, 2 tablespoons butter, and sour cream into a standing mixer fitted with a paddle attachment, and beat until thoroughly blended. Scoop the potato mixture into a ceramic dish. Drizzle with the remaining melted butter and place in the oven until the top is browned. Push the “potato croutons” into the top of the potatoes and serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Dice potatoes. Cook in ample water and salt until tender (circa 10 mins). Slice onions. Chop garlic. Melt butter in small saucepan and wilt onions and garlic. Heat milk. Mash potatoes (I like a slightly chunky texture, but that is personal). add onion/garlic mixture. Gradually add hot milk while stirring/ Season with salt and plenty of pepper.
Time 25m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily. Meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don’t allow to brown or burn. Set aside. Drain potatoes and return to pan, add onion-garlic mixture and all other ingredients. Mash with potato masher for lumpier potatoes or use your mixer for smoother texture. Serve hot.
Time 1h30m Yield 8 servings. Number Of Ingredients 11 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and add to garlic. Add the butter, sour cream, milk and parsley; mash. Stir in the onions, corn, salt and pepper., Spoon into a greased 11x7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through.
Time 35m Yield 6 serving(s) Number Of Ingredients 8 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. Better yet rice them. Add butter and milk, salt, and pepper mashing in to blend together. Mix in onions and garlic. Garnish with onions.
Time 30m Yield 12 servings. Number Of Ingredients 10 Steps:
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended. , Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic-olive oil and, if desired, cheese.
Time 50m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut top off of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes., Meanwhile, in a large skillet over low heat, heat remaining oil. Add the chopped onion; cook until golden brown, 15-20 minutes, stirring occasionally. Transfer to a food processor. Process until blended; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Squeeze softened garlic onto potatoes; add butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed. Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring twice and adding a little milk if necessary, until heated through.
Time 35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Peel the potatoes, and cut them crosswise into 1-inch cubes. Place the pieces in a saucepan with water to cover. Add the garlic, sliced onions and salt to taste. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Drain, and put the mixture through a food mill or potato masher. Put back into the saucepan. Add the butter, nutmeg and the white pepper. Blend well. Add the warm milk a little at a time while beating. Add the chervil, beat to blend, and serve.
Time 1h Yield 6 servings. Number Of Ingredients 11 Steps:
Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
More about “garlic onion mashed potatoes recipes”
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan. Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.
