I figure since we typically discuss what we're eating in the IIJM thread that we should have a recipes blog. The point here is to just post your favorite or even not so favorite recipes. I figure this could help all of us enjoy our food even more and help us avoid mistakes.
Creamy Roasted Garlic Mashed Potatoes
Posted September 14th, 2007 at 05:16 PM by Detritus
This is one of the best potato side dishes I have ever made. Goes well with just about anything.
Ingredients needed:
3 heads of garlic, split in half
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a handheld masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yes, it's loaded with calories!
Ingredients needed:
3 heads of garlic, split in half
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a handheld masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yes, it's loaded with calories!
Total Comments 2
Comments
 |  Oh man I forgot how much I love those, thanks for the recipe! |
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| |  You're welcome! It's an Emeril recipe. Simple and one of my favorites. |
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Recent Blog Entries by Detritus
- Leftover Beef Roast (September 23rd, 2007)
- Paneed Chicken (September 16th, 2007)
- Creamy Roasted Garlic Mashed Potatoes (September 14th, 2007)
- Today's meatloaf (September 13th, 2007)
