Subject: Roasted garlic mashed potatoes?
Newsgroups: rec.food.cooking
From: cardplayer at ace.com (Ace Holder)
Date: Fri, 06 Mar 1998 16:53:37 GMT
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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
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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
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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
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Marni writes:
> 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.
From: Bill (b.h.jarvis at hw.ac.uk)
Date: 8 Mar 1998 21:07:17 GMT
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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 (neil at clo.com)
Date: Fri, 06 Mar 1998 13:00:30 -0500
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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:
http://www.neosoft.com/recipes/ [archive.org]
From: seany at sgi.com (Sean Yamamoto)
Date: 6 Mar 1998 18:50:12 GMT
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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).
"Recipe"
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
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>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 book.
From: chariot (chariot at int-usa.net)
Date: 7 Mar 98 20:02:35 GMT
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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 delicious!
From: Jean Middleton (Midd at leton.demon.co.uk)
Date: Mon, 9 Mar 1998 15:52:28 +0000
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>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
>delicious!
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.
Jeanie
of Yorkshire, England
From: kingpin_80 at hotmail.com
Date: Mon, 09 Mar 1998 16:59:42 -0600
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chariot wrote:
> 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.