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 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 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 6 servings Number Of Ingredients 7 Steps:
Combine the potatoes, garlic and a pinch of salt in a pot. Add cold water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander. To the same pot, add the butter, milk, and some salt and pepper. Heat over medium heat until the milk is steaming and the butter melted. Add the potatoes and garlic back to the pot and mash until smooth. Fold in the sour cream. Taste for seasoning and add salt and pepper as needed.
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 1h Number Of Ingredients 5 Steps:
In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes. In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid. Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.
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 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.
Yield Serves 6 to 8 Number Of Ingredients 5 Steps:
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot. Meanwhile, melt 1/4 cup butter in large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté until tender, about 3 minutes. Add onion-garlic mixture to potatoes. Add cream and remaining 1/4 cup butter; mash coarsely. Season to taste with salt and pepper and serve.
Time 40m Yield 6 servings Number Of Ingredients 6 Steps:
Place the garlic and potatoes in a large saucepan. Cover with water, add 1/4 teaspoon of the salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife. Drain, return potatoes and garlic to the pan and heat briefly over low heat, shaking the pan, until all moisture is gone. In a small saucepan, heat the butter and milk together until the butter melts. Put the potatoes and garlic through a ricer or food mill or mash with a potato masher until smooth. Add the milk and butter and stir until smooth. Season with the remaining salt and pepper to taste.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Return potatoes to the pot and let sit, uncovered, for about 5 minutes. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes. Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.
