Wisconsin Romano And Roasted Garlic Mashed Potatoes Recipes
WISCONSIN ROMANO AND ROASTED GARLIC MASHED POTATOES
Make and share this Wisconsin Romano and Roasted Garlic Mashed Potatoes recipe from Food.com.
Provided by Realtor by day
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
- Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth.
- To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.
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
ROMANO POTATOES
This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)
Provided by texasjj
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
- Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
- Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
- Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
- Transfer to sprayed 9x13 casserole dish.
- Sprinkle 1 Tablespoon romano cheese on top.
- Bake at 350 degrees for 35 minutes.
WISCONSIN MASHED POTATOES
Categories Cheese Potato Side Vegetarian Kid-Friendly Cheddar Winter Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook potatoes and shallots in large pot of boiling salted water until potatoes are tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return potato mixture to same pot.
- Meanwhile, stir 1 1/2 cups cheese and half and half in heavy small saucepan over medium heat until smooth. Add cheese mixture and cayenne to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Season with salt. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with green onions and 1/4 cup cheese.
ROASTED GARLIC MASHED POTATOES
Categories Dairy Garlic Potato Side Roast Thanksgiving Vegetarian Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
- Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
PARMESAN-ROMANO MASHED POTATOES
My sister hates mashed potatoes, but for whatever reason likes my potatoes. She one night requested cheesey mashed potatoes, and this recipe was born out of what I had on hand, parmesan and romano! I added a whole lot more than cheese, and now she won't eat plain mashed potatoes!! Boiling the potatoes with the herbs allows the flavors to cook into the potato and blend together into a nice soft herb-y taste without being over powering. You don't have to use the herbs I do, just use what you have in the cupboard that you like! :-)
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven and cover with water. Add bouillon and bay leaves. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain potatoes; discard bay leaves. Mash potatoes with cream and butter. Stir in the cheeses, garlic and seasonings.
Nutrition Facts :
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