Mashed Garlicky Potatoes With Portabello Gravy Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

Steps:

• Peel and quarter the potatoes, and store in water as you peel. Place potatoes in a pot and cover with cold, salted, water and simmer until tender. Do not over, or under, cook. Drain potatoes, put them on a sheetpan, and place in a preheated 350 degree F oven for 10 minutes, to dry the potatoes out a bit. Heat oil in a saute pan and saute the garlic until nicely browned. Place potatoes in mixer, with sauted garlic, and whip until smooth. Do not overmix. Adjust seasoning to taste.

Steps:

• Place potatoes and garlic in heavy medium pot. Cover potatoes with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat to medium; cover and simmer until potatoes are tender when pierced with skewer, about 25 minutes.
• Drain. Return potatoes and garlic to pot. Add whipping cream and butter. Using potato masher, mash until well blended. Season to taste with salt and pepper.

Steps:

• Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
• Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

Steps:

• Place potatoes and garlic in heavy medium pot. Cover potatoes with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat to medium; cover and simmer until potatoes are tender when pierced with skewer, about 25 minutes. Drain. Return potatoes and garlic to pot. Add whipping cream and butter. Using potato masher, mash until well blended. Season to taste with salt and pepper.

Steps:

• Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
• Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
• While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
• Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
• Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
• Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
• Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
• Roast in the preheated oven for 45 minutes.
• When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
• Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
• Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

Steps:

• Add the potatoes, water, and salt to an Instant Pot. Put on the lid and seal the pressure valve. Cook for 6 minutes on high pressure.
• Meanwhile, combine the heavy cream, garlic, and butter in a small saucepan over low heat and cook until the butter melts and the cream is warmed through, 3-4 minutes. Remove the garlic cloves.
• Use the quick release method to release the pressure from the Instant Pot.
• Drain the potatoes, then mash with a potato masher or fork.
• Gradually add the cream mixture to the potatoes, stirring until fully incorporated. Season with salt to taste.
• Serve warm.
• Enjoy!

Steps:

• MAKE PORTOBELLO GRAVY:.
• Heat oil in a medium saucepan over medium heat.
• Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
• Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
• Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
• Mix cornstarch and water in a small bowl.
• Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
• Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
• MAKE POTATOES:.
• Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
• Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
• Drain, reserving cooking liquid.
• Return the potatoes and garlic to the pot; Add butter (or oil).
• Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.
• Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
• MAKE AHEAD TIP:
• Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.