Mashed Potatoes With Sour Cream And Garlic Recipes

MASHED POTATOES WITH SOUR CREAM AND GARLIC

Steps:

• In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
• Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
• Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

JEN'S CREAMY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
• Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
• Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
• Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

SOUR CREAM MASHED POTATOES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
• In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

CORNY GARLIC MASHED POTATOES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside., Place potatoes 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 and add to garlic. Add the butter, sour cream, milk and parsley; mash. Stir in the onions, corn, salt and pepper., Spoon into a greased 11x7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through.

MASHED POTATOES WITH SOUR CREAM & GARLIC

Steps:

• Bring water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
• Add potato flakes and sour cream; mix well. Cook on medium heat until heated through.

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.

SOUR CREAM GARLIC MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes.
• Add remaining ingredients; mash until light and fluffy.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, 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.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

SINFULLY DELISH GARLIC MASHED POTATOES

Steps:

• Quarter the potatoes (we leave the skin on) and put into a large pot of salted water.
• Add the 8 cloves of peeled garlic.
• Boil until tender.
• Drain and add the sour cream, butter and cream cheese to the pot and mash with a potato masher, for best texture do not use a mixer.
• Spread mixture into an oven proof casserole dish (about 9X13)and garnish as desired.
• Bake uncovered in a 325 degree oven for 15 minutes or until the top has browned to your satisfaction.
• For faster results, skip baking and place under broiler for a few minutes.