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 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 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 45m Yield 6 servings Number Of Ingredients 10 Steps:
Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any “eyes,” then cut it in quarters with a sharp knife and put in the bowl of water. Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip. While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm. When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper. Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes. Pile the crispy onions on top of the mashed potatoes. Garnish with parsley 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 25m Yield 2 servings. Number Of Ingredients 5 Steps:
Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.
Time 30m Yield 4-6 servings. Number Of Ingredients 6 Steps:
Place potatoes and garlic 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, reserving 2/3 cup cooking liquid. Mash potato mixture. Add the oil, salt, pepper and reserved liquid; stir until smooth.
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 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 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 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.
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 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 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 1h5m Yield 10 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish. Roast in the preheated oven for 45 minutes. When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain. Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork. Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.
