Subject: Roasted garlic mashed potatoes?
From: cardplayer[at]ace.com (Ace Holder)
Date: Fri, 06 Mar 1998 16:53:37 GMT
Does anyone know where to find a good recipe for these? Thank you!
From: jrg14[at]cornell.edu ( Jan )
Date: Fri, 06 Mar 1998 13:02:35 -0400
Don't really need one, just roast some garlic, squeeze into boiled,
drained spuds, add a bit of butter or good olive oil, and mash. Salt to
taste. Add milk or cream if you must.
From: fritznord[at]aol.com (marni)
Date: 6 Mar 1998 18:36:50 GMT
Did you know that mashed potatos made with BAKED potatos are even better? I
swear, they're easier, and they taste better, too. Just make sure they're
really baked through, and prepare just as you would boiled potatos. The skin
is a little harder to mash when they're baked, so I usually whizz them through
the Cuisenart, add milk, garlic that I've baked right alongside, a handful of
cheese, butter and go!
From: seany[at]sgi.com (Sean Yamamoto)
Date: 6 Mar 1998 18:54:19 GMT
> Did you know that mashed potatos made with BAKED potatos are even
> better? I swear, they're easier, and they taste better, too.
Yeah, good restaurants make their mashed potatoes this way (potatoes
cooked in their skins are tastier). You can cheat by boiling potatoes
then tossing them on a sheet and drying them out in the oven.
Date: 8 Mar 1998 21:07:17 GMT
At home, experiment with microwaving potatoes then mashing them - WITH
the skins on for preference - that's where much of the goodness is.
From: Neil H. Watson
Date: Fri, 06 Mar 1998 13:00:30 -0500
Ace Holder wrote:
> Does anyone know where to find a good recipe for these? Thank you!
Easy, roast a clove or two of garlic in an oven (I use my toaster oven)
until it browns. Then chop up the garlic add it and milk, butter and
whatever else you put in your potatoes. Mash Them.
As an aside you could leave the skins on your potatoes. I find it gives
them a hearty taste.
You also may want to surf this site:
From: seany[at]sgi.com (Sean Yamamoto)
Date: 6 Mar 1998 18:50:12 GMT
Neil Watson writes:
> Easy, roast a clove or two of garlic in an oven (I use my toaster oven)
Don't waste your time just roasting a few cloves. Roast an entire bulb.
It'll keep for quite a while in the fridge (yeah, you want to use an
airtight container) and it freezes well (puree it first; it'll be easier
to handle when you defrost it).
Since I end up using roasted garlic cloves in a number of preparations
(e.g., soups, salad dressing, vegetables, sauces), I have never found
a reason to freeze them though. Heck, sometimes I just use one as a
spread on bread (for sandwiches).
Add the pureed roast garlic to your favorite mashed potatoes. Stir.
No need for a pesky recipe. (It's overkill.)
From: rufus4225[at]aol.com (Rufus4225)
Date: 7 Mar 1998 13:27:39 GMT
>Does anyone know where to find a good recipe for these? Thank you!
Try Mollie Katzen's Vegabtable Heaven. I think the recipe might be in her new
Date: 7 Mar 98 20:02:35 GMT
If you're really looking for some good garlicky mashed potatoes try this:
Boil your potatoes in water along with several peeled cloves of garlic (amt
of garlic depends on how many potatoes and/or how garlicky you like them).
When done, strain out the potatoes and garlic into bowl you will mash them
in--save the cooking liquid. Mash as usual substituting some or all of the
cooking water for the milk. Add some good olive oil instead of butter when
mashing, along with salt/pepper to taste and maybe some chopped parsley.
Although I don't usually go for low-fat versions of recipes, I prefer to
use the cooking water instead of milk when mashing these potatoes. The
water adds even more garlic flavor to the potatoes and seems better than
milk with the olive oil. They're really light and fluffy this way, and
From: Jean Middleton
Date: Mon, 9 Mar 1998 15:52:28 +0000
>Although I don't usually go for low-fat versions of recipes, I prefer to
>use the cooking water instead of milk when mashing these potatoes. The
>water adds even more garlic flavor to the potatoes and seems better than
>milk with the olive oil. They're really light and fluffy this way, and
How lovely to be told that there are others who don't usually go for
deliberately low-fat options. I'll try my potatoes your way, it makes
sense to use the water if the oil blends better and the garlic flavour
is enhanced. Thanks for the tip.
of Yorkshire, England
Date: Mon, 09 Mar 1998 16:59:42 -0600
> Just roast a whole head of garlic (wrapped in foil, 425 oven til very
You might try 2 heads of garlic, in case you are like me and 1 doesn't cut
it. Also, make sure not to mix in much milk into your potatoes when using
the roast garlic. The flavors don't mix quite right.