Anyone have such a recipe? Thanks

"Harri85274" > wrote in message
...
> Anyone have such a recipe? Thanks

I just put some peeled cloves of garlic in the water with the potatoes.
When the potatoes are done the garlic is soft. I put the drained potatoes
and garlic through a ricer or food mill, add warm cream and butter, season
with some salt and pepper and serve.

You can put the whole head of garlic on a square of foil, drizzle with some
oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
is soft. You can then just cut off the root end of the garlic and squeeze
the roasted garlic into the potatoes before you mash, rice, or put them
through the food mill. This is a more classic approach but requires
advanced preparation. Boiling the garlic with the potatoes allows a more
impromptu approach and is more energy efficient. Try it both ways and see
what you think. Also, try using milk or half and half instead of heavy
cream. I also like to substitute sour cream for the sweet cream. If you
like olive oil use that instead of the butter. Sometimes I add cream
cheese. You can add shredded cheese, herbs, or crumbled bacon. For special
occasions you can go wild by adding cream cheese, chives, garlic, shred
cheese, butter, and a garnish of bacon.

In article >,
says...
>
> "Harri85274" > wrote in message
> ...
> > Anyone have such a recipe? Thanks
>
> I just put some peeled cloves of garlic in the water with the potatoes.
> When the potatoes are done the garlic is soft. I put the drained potatoes
> and garlic through a ricer or food mill, add warm cream and butter, season
> with some salt and pepper and serve.
>
> You can put the whole head of garlic on a square of foil, drizzle with some
> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
> is soft. You can then just cut off the root end of the garlic and squeeze
> the roasted garlic into the potatoes before you mash, rice, or put them
> through the food mill. This is a more classic approach but requires
> advanced preparation. Boiling the garlic with the potatoes allows a more
> impromptu approach and is more energy efficient. Try it both ways and see
> what you think. Also, try using milk or half and half instead of heavy
> cream. I also like to substitute sour cream for the sweet cream. If you
> like olive oil use that instead of the butter. Sometimes I add cream
> cheese. You can add shredded cheese, herbs, or crumbled bacon. For special
> occasions you can go wild by adding cream cheese, chives, garlic, shred
> cheese, butter, and a garnish of bacon.
>
>
>

Hmmm.. that's a good idea you have there. Never thought to do it that
way. Instead I chop up the garlic and cook it over very low heat until
it just gets golden. Reserve, combine with mashed potatoes and the
flavor is definitely there.

In article >,
says...
>
> "Harri85274" > wrote in message
> ...
> > Anyone have such a recipe? Thanks
>
> I just put some peeled cloves of garlic in the water with the potatoes.
> When the potatoes are done the garlic is soft. I put the drained potatoes
> and garlic through a ricer or food mill, add warm cream and butter, season
> with some salt and pepper and serve.
>
> You can put the whole head of garlic on a square of foil, drizzle with some
> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
> is soft. You can then just cut off the root end of the garlic and squeeze
> the roasted garlic into the potatoes before you mash, rice, or put them
> through the food mill. This is a more classic approach but requires
> advanced preparation. Boiling the garlic with the potatoes allows a more
> impromptu approach and is more energy efficient. Try it both ways and see
> what you think. Also, try using milk or half and half instead of heavy
> cream. I also like to substitute sour cream for the sweet cream. If you
> like olive oil use that instead of the butter. Sometimes I add cream
> cheese. You can add shredded cheese, herbs, or crumbled bacon. For special
> occasions you can go wild by adding cream cheese, chives, garlic, shred
> cheese, butter, and a garnish of bacon.
>
>
>

Hmmm.. that's a good idea you have there. Never thought to do it that
way. Instead I chop up the garlic and cook it over very low heat until
it just gets golden. Reserve, combine with mashed potatoes and the
flavor is definitely there.

On Sat, 15 Jan 2005 16:57:01 -0500, Tony P.
> wrote:

>In article >,
says...
>>
>> "Harri85274" > wrote in message
>> ...
>> > Anyone have such a recipe? Thanks
>>
>> I just put some peeled cloves of garlic in the water with the potatoes.
>> When the potatoes are done the garlic is soft. I put the drained potatoes
>> and garlic through a ricer or food mill, add warm cream and butter, season
>> with some salt and pepper and serve.
>>
>> You can put the whole head of garlic on a square of foil, drizzle with some
>> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
>> is soft. You can then just cut off the root end of the garlic and squeeze
>> the roasted garlic into the potatoes before you mash, rice, or put them
>> through the food mill. This is a more classic approach but requires
>> advanced preparation. Boiling the garlic with the potatoes allows a more
>> impromptu approach and is more energy efficient. Try it both ways and see
>> what you think. Also, try using milk or half and half instead of heavy
>> cream. I also like to substitute sour cream for the sweet cream. If you
>> like olive oil use that instead of the butter. Sometimes I add cream
>> cheese. You can add shredded cheese, herbs, or crumbled bacon. For special
>> occasions you can go wild by adding cream cheese, chives, garlic, shred
>> cheese, butter, and a garnish of bacon.
>>
>>
>>
>
>Hmmm.. that's a good idea you have there. Never thought to do it that
>way. Instead I chop up the garlic and cook it over very low heat until
>it just gets golden. Reserve, combine with mashed potatoes and the
>flavor is definitely there.

Howdy,

Here's the French approach...

Peel many cloves of garlic (on the order of 5 per person to
be served...!)

Put them in butter over very low heat until the garlic is
extremely soft. Do not allow it to brown.

Add cream and simmer until the garlic falls apart.

Add that mixture to mashed potatoes.

Add Salt & Pepper...

HTH,


--
Kenneth

If you email... Please remove the "SPAMLESS."

"Vox Humana" > wrote in message
...
>
> "Harri85274" > wrote in message
> ...
>> Anyone have such a recipe? Thanks
>
> I just put some peeled cloves of garlic in the water with the potatoes.
> When the potatoes are done the garlic is soft. I put the drained potatoes
> and garlic through a ricer or food mill, add warm cream and butter, season
> with some salt and pepper and serve.
>
> You can put the whole head of garlic on a square of foil, drizzle with
> some
> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until
> it
> is soft. You can then just cut off the root end of the garlic and squeeze
> the roasted garlic into the potatoes before you mash, rice, or put them
> through the food mill. This is a more classic approach but requires
> advanced preparation. Boiling the garlic with the potatoes allows a more
> impromptu approach and is more energy efficient. Try it both ways and see
> what you think. Also, try using milk or half and half instead of heavy
> cream. I also like to substitute sour cream for the sweet cream. If you
> like olive oil use that instead of the butter. Sometimes I add cream
> cheese. You can add shredded cheese, herbs, or crumbled bacon. For
> special
> occasions you can go wild by adding cream cheese, chives, garlic, shred
> cheese, butter, and a garnish of bacon.

You can put the whole head of garlic on a square of foil, drizzle with some
oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or until it
is soft. You can then just cut off the root end of the garlic and squeeze
the roasted garlic into the potatoes before you mash, rice, or put them
through the food mill.

Another way to do this is : Before you bake your garlic, cut the top part of
the garlic off, spread it apart a little bit, drizzle oil down into garlic
head, then when it is finished baking, you can just squeeze the little
garlic cloves out without shmashing up the whole head with a cut if your
knife is not of the sharpest. Or you can pick out with a little nut-picker
all the little cloves -- but if you start picking out the little cloves and
taking a bite, or are tempted to squeeze a few & slather it onto bread,
you'd better make sure that you have baked more than you intended. Yummy!

>
>

"Kenneth" > wrote in message
...
> On Sat, 15 Jan 2005 16:57:01 -0500, Tony P.
> > wrote:
>
>>In article >,
says...
>>>
>>> "Harri85274" > wrote in message
>>> ...
>>> > Anyone have such a recipe? Thanks
>>>
>>> I just put some peeled cloves of garlic in the water with the potatoes.
>>> When the potatoes are done the garlic is soft. I put the drained
>>> potatoes
>>> and garlic through a ricer or food mill, add warm cream and butter,
>>> season
>>> with some salt and pepper and serve.
>>>
>>> You can put the whole head of garlic on a square of foil, drizzle with
>>> some
>>> oil, and wrap tightly. Bake in a 350F oven for about 40 minutes or
>>> until it
>>> is soft. You can then just cut off the root end of the garlic and
>>> squeeze
>>> the roasted garlic into the potatoes before you mash, rice, or put them
>>> through the food mill. This is a more classic approach but requires
>>> advanced preparation. Boiling the garlic with the potatoes allows a
>>> more
>>> impromptu approach and is more energy efficient. Try it both ways and
>>> see
>>> what you think. Also, try using milk or half and half instead of heavy
>>> cream. I also like to substitute sour cream for the sweet cream. If
>>> you
>>> like olive oil use that instead of the butter. Sometimes I add cream
>>> cheese. You can add shredded cheese, herbs, or crumbled bacon. For
>>> special
>>> occasions you can go wild by adding cream cheese, chives, garlic, shred
>>> cheese, butter, and a garnish of bacon.
>>>
>>>
>>>
>>
>>Hmmm.. that's a good idea you have there. Never thought to do it that
>>way. Instead I chop up the garlic and cook it over very low heat until
>>it just gets golden. Reserve, combine with mashed potatoes and the
>>flavor is definitely there.
>
> Howdy,
>
> Here's the French approach...
>
> Peel many cloves of garlic (on the order of 5 per person to
> be served...!)
>
> Put them in butter over very low heat until the garlic is
> extremely soft. Do not allow it to brown.
>
> Add cream and simmer until the garlic falls apart.
>
> Add that mixture to mashed potatoes.

I like this approach -- thanks!
Dee

GARLIC AND PARMESAN MASHED POTATOES

12 garlic cloves, minced
1 c. whipping cream
1 tsp. salt
3 lbs. baking potatoes, peeled and quartered
1 tbsp. salt
3/4 c. grated Parmesan cheese
3/4 c. minced parsley
1/4 c. butter
Freshly ground pepper

Melt the butter in a heavy small saucepan over very low heat. Add garlic;
cover and cook until very tender, stirring occasionally, about 20 minutes -
do not brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep
warm. Meanwhile, boil the potatoes in water with the tablespoon salt; cook
until tender. Drain well. Mash the potatoes until smooth. Add the cream
mixture, cheese, and parsley; stir until fluffy. Top potatoes with parsley
and additional butter if you wish. Serve immediately.
Serves 6.


GARLIC MASHED POTATOES

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
4 tbsp. butter
1/2 to 3/4 c. heavy cream or milk

Put potatoes in heavy pan with water to cover. Bring to boil with lid on.
Cook until potatoes are soft. Drain and set aside. Return empty pan to heat.
Add butter to melt. Bring cream or milk to boil in separate pan. Mash
potatoes. Beat in butter and hot cream or milk to desired texture. Add
garlic, salt, and pepper to taste.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then
mash with potatoes.