Emeril Lagasses Garlic Mashed Potatoes Recipes

EMERIL LAGASSE'S GARLIC MASHED POTATOES

Steps:

• Place potatoes in a 2-quart saucepan, cover with water and set over high heat
• Bring to a boil and cook the potatoes until the potatoes are fork-tender, about 20 minutes
• While the potatoes cook, place the butter and garlic slices in a 1-quart saucepan over medium-low heat and cook until the garlic is well-caramelized and the butter is browned and toasted, about 5 to 7 minutes
• Add the heavy cream to the saucepan and continue to cook until the cream is heated through, about 2 minutes longer
• When the potatoes have cooked and are fork-tender, remove from the heat, strain out the water and return the potatoes to the saucepan
• Cook the potatoes for about 3 minutes, stirring occasionally to dry them out
• Add the heated cream, garlic, butter, salt and white pepper to the saucepan with the potatoes and, using a whisk, stir the potatoes until they are mostly smooth and the cream is fully incorporated into the potatoes
• Place in a side dish to serve and garnish with the chopped chives
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MASHED POTATOES

Steps:

• Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
• Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE

Steps:

• Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
• Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
• Drain.
• Return the potatoes to the saucepan and add the butter, cream, and cheese.
• Mash the potatoes, stirring to incorporate the seasonings.
• Season with salt and freshly ground white pepper. Serve warm.