- Jul 18, 2005
- 270
- 13
I am Posting my recipe for Garlic Mashed Potatoes at the request of one of our new forum members..It is very rich and it goes very well with any form of grilled, smoked or roasted meat or chicken or whatever you like. :)
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesano Reggiano
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
The potatoes will become very soupy when you add the half and half mixture with the minced garlic cloves but will tighten right up with the addition of the grated parmesan cheese..
This very rich and tasty!
ranger72 :)
OTBS # 14
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesano Reggiano
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
The potatoes will become very soupy when you add the half and half mixture with the minced garlic cloves but will tighten right up with the addition of the grated parmesan cheese..
This very rich and tasty!
ranger72 :)
OTBS # 14
