Butter Roasted Caribou Loin Mashed Potatoes With Roasted Garlic And Bacon Sauteed Vegetables Wild Mushroom Sauce With Currant Jelly Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Steps:

• Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip using the roasted garlic pulp in place of the sauteed onions. Add 6 slices chopped crisp bacon.
• Onion Dip
• Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper.
• See all 50 Game-Day Dips

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

Steps:

• Place cut potatoes in colander.Rinse under cold water until water runs clear.Drain thoroughly.
• Melt 4 tbsp butter in Dutch pot over medium heat. Cook garlic and sugar,stirring ofter until sticky and straw color 3-4 minutes.Add potatoes
• 1 1/4 cup half and half,water,and 1 tsp salt to the pot and stir to combine.Bring to a boil,then reduce heat to low and simmer,covered and stirring occasionally,until potatoes are tender and most of liquid is absorbed 25-30 minutes.
• Off heat ,add remaining butter to pot and mash pototoes until smooth.Using rubber spatula,fold in remaining half and half until liquid is absorbed and pototoes are creamy.Season with salt and pepper.

Steps:

• Preheat oven to 400ºF.
• Cut top 1/4-inch garlic head and wrap head in foil.
• Roast garlic 40 to 50 minutes, or until very soft, and cool.
• Squeeze roasted garlic from head and reserve.
• 3In a 4-quart saucepan cover potatoes (unpeeled) with water by 2-inches and simmer until very tender, about 30 minutes.
• Drain potatoes in a colander (do not peel).
• Transfer potatoes while still hot to a large bowl and add butter.
• With an electric mixer on low speed mash slightly.
• Beat in sour cream, buttermilk, chives, and oil until combined well.
• Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.