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.
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!
Time 50m Yield 10 Number Of Ingredients 8 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes. Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.
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.
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.
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.
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.
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.
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.
Time 30m Yield 4-6 servings. Number Of Ingredients 6 Steps:
Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain, reserving 2/3 cup cooking liquid. Mash potato mixture. Add the oil, salt, pepper and reserved liquid; stir until smooth.
More about “garlic and shallot mashed potatoes recipes”
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.
