Presto Stew Garlic Mashed Potatoes Recipes

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.

GARLIC MASHED POTATOES

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.

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

INSTANT POT GARLIC PARMESAN MASHED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through.
• Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.

MASHED POTATOES WITH OVEN-ROASTED GARLIC

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.

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.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary.
• Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender.
• Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.

LAMPREY STEW WITH GARLIC MASHED POTATOES

Steps:

• After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• For the stew: Heat oil in a medium-size, heavy-gauge stock pot.
• Add lamprey and vegetables, then sear until vegetables are tender.
• Add the wine and reduce liquid by two-thirds.
• Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours.
• For the potatoes: Boil potatoes until soft, then drain.
• Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth.
• Keep warm until ready to serve.
• To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

ROASTED GARLIC PESTO MASHED POTATOES

Steps:

• I like to dice my potatoes up so the cook fasted and take less mashing to get them smooth. Add your diced potatoes to a pot of boiling salted water. Make sure to add plenty of salt to the water. When you think you have enough, add a little more.
• While the potatoes are boiling, heat the Half & Half, the butter and the garlic.(I use the microwave, one high for 3 to 4 minutes).
• When the potatoes are done, drain them and return them to the pot.
• Add about half of the cream liquid to the potatoes and start mashing. I like and old school, dime store masher on a stick. Nothing fancy here. Oh, make sure to scoop all the garlic out of the liquid and into the potatoes.
• Mash until smooth and creamy, leaving as many lumps as you like. Add as much of the remaining liquid as it takes to get them to the smoothness you like. (Some lumps are good. That way they know they're real, not instant).
• Season with salt and pepper to taste.
• Fold in the pesto right before service.