SALTGRASS STEAKHOUSE GARLIC MASHED POTATOES
Saltgrass Steakhouse Garlic Mashed Potatoes can be made easily at home. You do not need a Garlic Roaster! You can make Saltgrass Steakhouse garlic mashed potatoes with a few simple ingredients you already have in your own kitchen. So why not make some Saltgrass Steakhouse Garlic Mashed potatoes at your next meal?
Provided by ElizabethKnicely
Categories Mashed Potatoes
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 - 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 - 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 - 5 cloves. The crushed garlic should measure out to be 1 1/2 teaspoons More garlic may be added for the hearty.
- When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
- If potatoes seem to be to dry add little more milk.
- These potatoes will be a hit. They really are a great change from those same old French Fries with that favorite cut of steak.
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GARLIC MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes.
- Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes.
- Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through.
- Tip into a serving bowl and garnish with the remaining chives.
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
SALTGRASS STEAKHOUSE HONEY BUTTER
I love Saltgrass Steakhouse and this is the butter they serve with their Shiner Bock Beer Bread and their Baked Sweet Potatoes.
Provided by Lacy S.
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Whip all ingredients with a blender or food processor until they lighten in color and turn a light cream color.
- Cover and refrigerate until needed.
Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.5, Cholesterol 32.1, Sodium 88.3, Carbohydrate 13.5, Sugar 13.5, Protein 0.5
CAULIFLOWER MASH
It might be tough to imagine that anything could taste better than mashed potatoes. But cauliflower mash captures all the flavors of beloved potatoes, and you won't be able to taste the difference. Not only is this mash cheesy, buttery and silky smooth, it also brings along a stellar lineup of vitamins and nutrients. Plus it's lower in carbohydrates and calories than its potato counterpart.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring an inch of water to a boil in a large saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam for about 5 minutes, until the florets are fork tender. Transfer the florets to a high-powered blender or food processor.
- Add the garlic, cheese, heavy cream, butter, salt and pepper to the cauliflower. Blend until smooth and creamy, 1 to 2 minutes. After 1 minute, if there are still chunks, use a rubber spatula to scrape down the sides, then process again until light, fluffy and completely smooth. Taste and adjust the seasoning if needed.
- Let the mash sit for 2 minutes to settle. Top with chives and serve with extra butter.
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