STEAKHOUSE STYLE GARLIC MASHED POTATOES
Perfect Steakhouse Style Garlic Mashed Potatoes is a classic side dish. They are perfectly creamy with a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!
Provided by Rachel Farnsworth
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a large pot over high heat.
- Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
- Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
- Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.
Nutrition Facts : Calories 369 kcal, Carbohydrate 47 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 1149 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GARLIC MASHED POTATOES RESTAURANT STYLE.......
These creamy potatoes are guaranteed to please. The roasted garlic & sauteed onions give these potatoes a wonderful flavor....the addition of sour cream and freshly grated parmesan take them to the next level.
Provided by Chef Decadent1
Categories Mashed Potatoes
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic cut top off garlic do not seperate the cloves as you will be roasting the garlic whole. brush the top of the garlic with 1 tsp oil. Wrap the bulb of garlic in tin foil and bake @ 425 for 30 to 35 minutes.
- Meanwhile in a large skillet cook onion in remaining oil for 15-20 minutes or until golden brown stirring occasionally. Transfer the onions to a food processor. Cover and process until blended. Set aside.
- Place potatoes in a large saucepan and cover with water bring to a boil. Cook until tender. Drain and place potatoes in a large bowl. Squeeze softened garlic into bwl add the butter, sourcream, parmesan cheese, milk, salt and pepper and onion . Beat until mashed.
RESTAURANT-STYLE GARLIC MASHED POTATOES
This is one of the most popular recipes from my blog, Delicious as it Looks. Who doesn't love the mashed potatoes served at restaurants? Now you can make them at home.
Provided by DeliciousAsItLooks
Categories Mashed Potatoes
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
- When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
ROASTED GARLIC MASHED POTATOES
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cut off the top of the garlic bulb, and roast in a preheated 350-degree oven in a ceramic dish for approximately 30 minutes.
- Place the red potatoes in a pot of water and boil until tender. Drain and set aside. Take 2 potatoes from the pile, cut them into quarters and place them on a cookie sheet. With a fork smash them down until flat, brush them with a little bit of the melted butter, and cook in a warm oven until crispy and golden brown. Set aside to top the finished potatoes.
- Saute the onions in the olive oil until the onions are translucent.
- Place the roasted garlic, boiled potatoes, 2 tablespoons butter, and sour cream into a standing mixer fitted with a paddle attachment, and beat until thoroughly blended.
- Scoop the potato mixture into a ceramic dish. Drizzle with the remaining melted butter and place in the oven until the top is browned. Push the "potato croutons" into the top of the potatoes and serve immediately.
CREAMY ROASTED GARLIC MASHED POTATOES
I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.
Provided by Amanda Lee
Time 45m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g
JOE'S ROASTED GARLIC MASHED POTATOES
Categories Cheese Dairy Garlic Potato Side Kid-Friendly Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 9
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.
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- Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
- When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.
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