Deanas Garlic Basil Mashed Potatoes Recipes

MASHED POTATOES WITH GARLIC AND BASIL

Steps:

• Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
• Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
• Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
• Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

LEMON-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

POTATO BASIL PUREE

Steps:

• Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
• Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
• In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
• With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

BASIL GARLIC MASHED POTATOES

Steps:

• Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

JOE'S ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400°F.
• Cut top 1/4 inch off garlic head and wrap head in foil. Roast garlic 40 to 50 minutes, or until very soft, and cool. Squeeze roasted garlic from head and reserve.
• In a 4-quart saucepan cover potatoes with water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander (do not peel). Transfer potatoes while still hot to a large bowl and add butter. With an electric mixer on low speed mash slightly. Beat in sour cream, buttermilk, chives, and oil until combined well. Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

BASIL MASHED POTATOES

Steps:

• Place potatoes and garlic in small stock pot,cover with water.
• Add 1 tsp of the salt and bring to boil over high heat.
• Cook until tender,about 25 minutes.
• Drain in colander.
• Place basil in bowl of food processor,process until finely chopped,with motor still running.
• Gradually add olive oil.
• Set aside.
• Mash potatoes and garlic using ricer or food mill (gives potatoes a better texture,but if you don't have either,just mash them the usual way!).
• Transfer to large bowl and add cream,basil-oil mixture,the remaining 1 tsp of salt,and pepper.
• Mix well.
• Serve Suggested wines:Cabernet Sauvignion or Pinot Noir.

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

PAULA DEEN'S GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return to the saucepan.
• Add the butter, sour cream and garlic.
• Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended.
• Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.
• Taste and add salt & pepper, if needed.

DEANA'S GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.