Mashedpotatoeswithroastedgarlicandherbs Recipes

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Steps:

• 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 chives, dill, parsley and 2 teaspoons salt; season with pepper.

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain.
• Add butter and cream, salt, and pepper mashing in to blend together.
• Mix in herbs and garlic.
• Garnish with herbs.

Steps:

• 1. Separate the garlic cloves from the bulbs, leaving the clove wrappers intact. Place in a small oven-proof dish, drizzle with the oil, and toss to coat. Cover with aluminum foil and bake in a preheated 350°F oven for about 30 minutes, or until soft and mushy. Set aside until cool enough to handle. 2. Scrub the potatoes and cut out any eyes or discolorations. Peel if not organic or if the skins are too thick, and place in a medium-size sauce pan with the water.* Bring to a boil, then reduce the heat and cook for about 20 minutes, or until tender. Add more water if necessary. 3. While the potatoes are cooking, remove the garlic cloves from their wrappers. To do this, pierce the wrappers with a paring knife and then squeeze out the roasted cloves. Set aside. 4. When the potatoes are tender, drain them, reserving the cooking water, and place in a large bowl. Mash, along with the flax oil, potato water, parsley, and rosemary, if desired. 5. Stir in the garlic, salt, and pepper, and serve immediately. *It is not necessary to completely cover the potatoes with water to cook them. If you completely cover them, you will not only lose a lot of healthy minerals, but the potatoes will take longer to cook. I either pressure-cook my potatoes using about 11/2 cups of water or cook them in waterless cookware using just 1-2 tablespoons of water. In a conventional pan, you will need about 2-3 cups of water. I usually then mash any remaining cooking water into the potatoes. If you have more than enough cooking water remaining, put the leftover water into a freezer container and freeze for future use in soup stocks.

Steps:

• Slightly mash the boiled potatoes and add all the remaining ingredients.Mix well and mash together into a fine paste.
• Its ready!
• Make sure the mustard oil is not more than 2-3 drops or you could end up getting the wasabi like kicks :P.

Steps:

• Bring milk with parsley and chives to a simmer in a saucepan, then remove from heat. Let stand, covered, 20 minutes.
• While milk is standing, cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes. Drain in a colander and, when just cool enough to handle, peel.
• Preheat oven to 350°F.
• Mash warm potatoes with a potato masher, gradually adding 1 1/2 cups herbed milk. Add remaining milk 1/4 cup at a time, mashing, until potatoes reach desired consistency. Season with sea salt and pepper, then transfer to an ovenproof serving dish.
• Heat potatoes, covered, in middle of oven 15 minutes. (If making potatoes to go with lamb, you can heat potatoes while lamb stands.)
• Serve potatoes hot, topped with pats of butter.

Steps:

• Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

Steps:

• Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
• Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.