Garlic Smashed Potatoes Kraft Foods Recipes

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KRAFT GARLIC MASHED POTATOES



Kraft Garlic Mashed Potatoes image

Creamy version of this recipe that uses cream cheese from the wrapper of a popular cream cheese brand.

Provided by Navy Wife Chef

Categories     Potato

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

2 1/2 lbs potatoes, peeled quartered
4 garlic cloves
1 (8 ounce) package cream cheese, softened and cubed
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon salt

Steps:

  • 1. Cook potatoes and garlic in boiling water in large covered saucepan 20 min or until potatoes are tender. Drain. Return to pan.
  • 2. Add remaining ingredients. Mash to desired consistency.

Nutrition Facts : Calories 221.3, Fat 11.3, SaturatedFat 6.4, Cholesterol 35.1, Sodium 403.3, Carbohydrate 26.4, Fiber 3.1, Sugar 2, Protein 4.7

GARLIC SMASHED POTATOES



Garlic Smashed Potatoes image

This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.

Provided by dojemi

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

16 red potatoes (unpeeled)
3 cloves garlic, halved
1/4 cup olive oil
kosher salt, to taste
fresh ground pepper, to taste

Steps:

  • In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
  • Bring the water to a boil, cover the pan, and lower the heat.
  • Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
  • Set the oven at 450 degrees.
  • Have on hand a 12-inch baking dish.
  • Rub the dish with a thin film of oil.
  • Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
  • Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
  • Transfer the potatoes to the baking dish, packing them tightly into the dish.
  • Chop the garlic and scatter it on the potatoes.
  • Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
  • Transfer the dish to the hot oven.
  • Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
  • Serve at once.

GARLIC SMASHED POTATOES



Garlic Smashed Potatoes image

Flecked with pretty green chives, these potatoes are the ultimate comfort food.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h23m

Number Of Ingredients 7

6 medium Yukon Gold or russet potatoes (2 pounds)
1 garlic bulb
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup chopped fresh chives

Steps:

  • Heat oven to 375°F. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slices from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender.
  • Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat.
  • Open garlic packet to cool. Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze garlic out into potatoes; discard skin. Add oil mixture and salt to potatoes.
  • Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives.

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