Fatfreegarlicsmashedpotatoes Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
• Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
• Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Steps:

• Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
• Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
• Smash with a potato masher or fork until desired consistency.
• Stir in remaining ingredients until well blended.

Steps:

• Pare the potatoes or leave skin on, according to taste.
• Cut into 1 inch cubes, and place in heavy medium saucepan.
• Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
• Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork.
• Add more hot water if potatoes seem too dry.
• Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
• Remove from heat, stir in the mustards, horseradish and sour cream.
• Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.

Steps:

• Wash and boil potatoes in water until appropriately tender.
• While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined.
• Preheat oven to 350°F.
• Drain potatoes and mash using masher.
• Add sour cream mixture to mashed potatoes and mash and stir until well combined.
• Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches).
• Bake for 15 minutes to serve hot.

Steps:

• Peel and cube potaoes.
• chop the onions.
• a microwave add a little water, cover and cook until the potatoes are soft. or.
• In a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water.
• With a minimum of olive oil sauté the onions until soft.
• While the potatoes are hot, add the onion including the oil to the potatoes.
• Add the yougert
• Use a riser or food processor to mash the potatoes.
• Add more yougert or low fat milk if required.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
• Drain potatoes into a strainer.
• Return pot to low heat, adding milk, and oil just to warm.
• Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
• Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.

Steps:

• Preheat oven to 400 degrees.
• Bake the potatoes by first spraying them with oil cooking spray and then baking them in the preheated oven for 1 hour until they are tender.
• Cool.
• Remove about half of the skin and mash the potatoes.
• Leave the rest of the skin in.
• Melt the butter in a large saucepan over medium heat, then add the garlic and saute for 5 minutes.
• Add the potatoes and remaining ingredients to the pan and cook for 5 to 10 minutes while stirring often until mashed potatoes are hot.