GARLIC-SHALLOT MASHED POTATOES
Finely chopped shallots and garlic are sizzled in butter and combined with sour cream and milk to make these delicious mashed potatoes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, melt butter in medium skillet on medium heat. Add shallots and garlic; cook 3 to 4 min. or until crisp-tender, stirring frequently. Remove from heat.
- Place potatoes in large bowl. Add milk and sour cream; mash until potatoes are desired consistency. Stir in cheese, nutmeg and pepper. Sprinkle with onions.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ROASTED GARLIC AND SHALLOT MASHED POTATOES
Not only are these mashed potatoes super creamy, but they have real flavor. Roasted garlic and shallot mixes perfectly and makes for some of the best mashed you'll find!
Provided by Nick
Categories Side Dish
Time 1h
Yield Serves 6.
Number Of Ingredients 8
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 ROASTED GARLIC AND SHALLOTS
I don't think I've found a way to prepare potatoes that I don't like. They're all good. Mashed potatoes, in particular, just screams "comfort food" to me. When a holiday or special occasion comes around, I like to turn to this recipe just to dress things up a bit. Sounds a little fancier, but tastes delicious.
Provided by JackieOhNo
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 9.1, Cholesterol 37.9, Sodium 43.4, Carbohydrate 49.8, Fiber 5.4, Sugar 2.9, Protein 6.9
MASHED POTATOES WITH GARLIC AND SHALLOTS
Categories Garlic Potato Side Quick & Easy Fall Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 5
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.
MASHED POTATOES WITH SHALLOTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
- Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
- Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
- Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
- The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.
GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
- Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
- Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
- Heat 1 inch of oil to 350 degrees F in a high-sided pan.
- In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
- To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.
SINFULLY DELISH GARLIC MASHED POTATOES
Make and share this Sinfully Delish Garlic Mashed Potatoes recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 408.9, Fat 27.3, SaturatedFat 16.2, Cholesterol 77.3, Sodium 223.7, Carbohydrate 37.2, Fiber 3.1, Sugar 3.5, Protein 5.8
MASHED GARLIC POTATOES
I infuse creamy mashed potatoes with the subtle taste of garlic, which makes them a welcome addition to any meal. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.
Nutrition Facts : Calories 288 calories, Fat 17g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 986mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
CARAMELIZED-SHALLOT MASHED POTATOES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Potato Side Sauté Vegetarian Quick & Easy High Fiber Shallot Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
- Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.
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- Preheat oven to 425°F. Toss shallots, garlic, oil, 1/4 tsp. salt and pepper in a bowl. Wrap in a foil packet; roast for 1 hour. Unwrap carefully and let cool. Peel shallots and garlic; puree in a food processor.
- Cover potatoes with cold water in a pot; boil. Add 1 tsp. salt and simmer for 15 minutes; drain. Mash potatoes in a bowl. Stir in puree, butter, 1 tsp. salt and pepper to taste. Serve hot.
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