Wednesday, February 22, 2006
Red Garlic Mashed Potatoes
This is (heavily) adapted from a combination Allrecipes.com recipe and my mother-in-law's recipe (for which there really is no written "recipe" perse, so I'm guessing)
Original recipe yield: 4 servings.
INGREDIENTS:
8 medium red potatoes
1 head garlic
1/2 cup butter or margarine
1/4 cup fat free half and half
DIRECTIONS:
Bake potatoes at 350 until easily pierced with a fork. This is going to take awhile, so don't try and throw this together at the last minute. Usually takes about an hour or so for the potatoes to get done.
In the meantime, peel and press the garlic. Saute the garlic in a tablespoon or so of olive oil for a short time just to bring out the flavor. Set aside.
Peeling the potatoes is optional. Personally, I prefer skins on.
Combine butter, half and half, potatoes and garlic. Mash by hand (um... you know, with a potato masher, not actually with your hands) ;) until they reach your desired consistency. They are best when they are a little lumpy and creamy. If you mash them for too long, they get sticky and starchy!
I know this will not even come close to resembling my mother-in-law's potatoes... but I'm going to give it a try. I've heard the key is BAKING the potatoes instead of boiling them and of course, that entire HEAD of garlic. Hee hee...
Categories: easy_sides, potatoes
Reviews:
Erin
Original recipe yield: 4 servings.
INGREDIENTS:
8 medium red potatoes
1 head garlic
1/2 cup butter or margarine
1/4 cup fat free half and half
DIRECTIONS:
Bake potatoes at 350 until easily pierced with a fork. This is going to take awhile, so don't try and throw this together at the last minute. Usually takes about an hour or so for the potatoes to get done.
In the meantime, peel and press the garlic. Saute the garlic in a tablespoon or so of olive oil for a short time just to bring out the flavor. Set aside.
Peeling the potatoes is optional. Personally, I prefer skins on.
Combine butter, half and half, potatoes and garlic. Mash by hand (um... you know, with a potato masher, not actually with your hands) ;) until they reach your desired consistency. They are best when they are a little lumpy and creamy. If you mash them for too long, they get sticky and starchy!
I know this will not even come close to resembling my mother-in-law's potatoes... but I'm going to give it a try. I've heard the key is BAKING the potatoes instead of boiling them and of course, that entire HEAD of garlic. Hee hee...
Categories: easy_sides, potatoes
Reviews:
Erin
Comments:
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Let me know how it turns out! One more mystery could be solved. Now if only you could get that salmon in phylo one...
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