Garlic herb mashed potatoes recipe?

How do I make garlic mashed potatoes, using red potatoes?Garlic herb mashed potatoes recipe?
Garlic-Herb Mashed Potatoes





Any potato will work!





INGREDIENTS


6 medium potatoes


1 garlic clove, minced


6 tablespoons butter or margarine, divided


1 cup whipping cream


1 teaspoon dried parsley flakes


1 teaspoon dried tarragon


3/4 teaspoon salt


1/2 teaspoon pepper


DIRECTIONS


Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.


Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.


Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.





Herbed Garlic Mashed Potatoes





INGREDIENTS


1 medium head garlic


1/2 cup low fat, low sodium chicken broth


3 potatoes, peeled and cubed


1 cup warm skim milk


2 tablespoons olive oil


1 tablespoon dried thyme


1/2 teaspoon dried rosemary, crushed


salt and pepper to taste


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.


Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.


Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.Garlic herb mashed potatoes recipe?
skin half of each potato, boil them, drain water, return to pot, add a very small amount of garlic paste, little bit of milk, some sour cream, lots of margarine (not butter), and California style onion powder (with the parsley flakes). Believe it or not, for some reason the onion powder makes potatoes taste more garlicy then the garlic paste does...oh, also add salt and fresh ground black pepper (never white). mash and enjoy.
Garlic and Herb Mashed Potatoes


Serves 6鈥?





* 2 lb Yukon gold OR red potatoes, cut into 11/2'; chunks


* 4 to 6 garlic cloves


* 1 thick slice of onion


* 1 bay leaf


* 2 sprigs fresh thyme


* 1 cup milk or half-and-half, warmed


* 4 TB extra virgin olive oil


* sea salt to taste


* 1 TB chopped fresh parsley or chives





In a large saucepan, cover potatoes, garlic cloves, onion slice, bay leaf and thyme sprigs with heavily salted water and simmer over medium heat until fork-tender, about 20 minutes. Drain thoroughly and return to pan, discarding bay leaf and thyme sprigs.





Set the pan over medium heat and add the milk or half-and-half and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed for desired consistency. Season to taste with salt. Transfer to serving dish and garnish with parsley or chives.


Nutrition Info





Per serving (6.5 oz/191g-wt.): 240 calories (100 from fat), 12g total fat, 3.5g saturated fat, 4g protein, 29g total carbohydrate (3g dietary fiber, 4g sugar), 15mg cholesterol, 200mg sodium





~ Good luck! I hope it turns out GREAT! =)
red potatoes are my favorite too.


First, take a bulb of garlic (the whole bulb). Cut off the top, cover in foil and bake for 30 minutes in the oven. Each clove now can be popped out of its skin and will be sweet but with the flavor of garlic that you want. (It is also good to rub onto bread.)


Keep the skin on, but cut up the potatoes and boil until slightly tender. Do not overcook.


Smash the potatoes with a masher or ricer into a bowl. Add butter and/or milk or olive oil (makes the potatoes creamy and healthy), and the roasted garlic. Sprinkle with chives or parsely and enjoy!
Red-Skinned Garlic Mashed Potatoes





';Make your mashed potatoes more memorable by mashing them with fresh roasted garlic and cream cheese. A delightful twist on the traditional.';





Original recipe yield:


6 servings





INGREDIENTS


1 1/4 pounds red skinned potatoes, washed and quartered


2 1/2 cups water


3 cubes HERB-OX庐 Chicken Flavored Bouillon


7 cloves roasted garlic


1/4 cup cream cheese


2 tablespoons chopped fresh parsley





DIRECTIONS


Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.





To Roast Garlic:


Slice the end of the garlic bulb off. Drizzle with olive oil and wrap in aluminum foil. Roast in a 400 degrees F oven for 45-50 minutes or until garlic is soft.
You can use red potatoes. This recipe calls for 6 medium potatoes, so depending on the size you have, adjust accordingly; just mix with the following:





1 garlic clove, minced


6 tablespoons butter or margarine, divided


1 cup whipping cream


1 teaspoon dried parsley flakes


1 teaspoon dried tarragon


3/4 teaspoon salt


1/2 teaspoon pepper





Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.


Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.


Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.