Roasted Garlic And Shallot Mashed Potatoes Recipes

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE

Steps:

• Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
• While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

SHALLOT MASHED POTATOES WITH GARLIC

Steps:

• Precook the potatoes by heating enough water (about 6 cups) to cover them in a large pot over high heat until hot but well below a simmer. Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar. The potatoes will cool the water down to about 160 degrees. Cook at about this temperature, well below a simmer, for about 20 minutes. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate.
• When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan. Stir in 2 teaspoons salt and the white pepper. Add the cream and half-and-half and heat gently. Set aside.
• To finish cooking, add water to the cool potatoes if necessary, bring to a boil, and simmer until fork-tender, about 5 minutes at a simmer. Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out. To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl. Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes. Taste and add more salt or pepper as needed. Serve immediately.
• Make ahead and serve hot: Make complete mashed potatoes 1 day ahead, refrigerate overnight, cover tightly with foil and heat for 40 minutes in a 325 degree oven. Serve.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

ROASTED GARLIC AND SHALLOT MASHED POTATOES

Steps:

• Cut the tip off a garlic head and cut the ends off of shallots. Drizzle all with olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 350 degrees For 35-40 minutes.
• Meanwhile, peel and cube Yukon potatoes. I shoot for about 1 1/2-2 inch potato cubes. Boil in lightly salted water until the potatoes are very tender, 15-20 minutes.
• Drain potatoes and return to hot pan. Mash with a potato masher or large fork until they potatoes are mostly mashed. You can also run the potatoes through a ricer if you have one or even grate them with a box grater.
• When garlic and shallot or roasted, peel and either finely chop or pulse in a food processor to form a paste.
• Add butter, sour cream, and garlic/shallot paste to the potatoes. Continue to mash until the potatoes are very creamy.
• Optionally, you can add potatoes to a stand mixer and whip with a paddle attachment until very creamy.
• If potatoes are dry, you can some warm milk by 1/3-1/2 cup until very creamy.
• Season mashed potatoes with salt and pepper to taste and serve while warm.
• Garnish with fresh chives!

MASHED POTATOES WITH GARLIC AND SHALLOTS

Steps:

• Preheat the oven to 425°F. In a bowl toss together the shallots, the head of garlic, 1 tablespoon of the oil, and salt and pepper to taste. Wrap the shallots and the garlic tightly in a foil package and roast them in the middle of the oven for 45 minutes. Unwrap the package carefully and let the shallots and the garlic cool until they can be handled. Peel the shallots and the garlic and purée them in a food processor.
• In a kettle combine the potatoes, peeled and cut into 1/2-inch pieces, with enough cold water to cover them by 2 inches, bring the water to a boil, and salt to taste. Simmer the potatoes for 15 minutes, or until they are very tender, drain them, reserving about 1 cup of the cooking water, and force them through a ricer or a food mill fitted with the coarse disk into a bowl. Beat in the garlic purée, the remaining 3 tablespoons oil, the butter, the salt and pepper to taste, and enough of the reserved cooking water to reach the desired consistency.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
• Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.

MASHED POTATOES WITH ROASTED GARLIC AND SHALLOTS

Steps:

• Heat oven to 350 degrees.
• Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
• Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
• Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.