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Garlic Mashed Potatoes 

Note: The first recipe is only one of dozens of ways to cook mashed potatoes. Low-fat cream cheese and sour cream can be used with no discernible change in taste. Martha Stewart mixes in grated cheddar cheese, bacon bits, and chives and bakes the mashed potatoes topped with grated cheddar cheese.

Sunset Favorite Recipes suggests turning potatoes into a buttered shallow baking dish, dot with paprika and butter,and refrigerating till ready to bake at 400 degrees until heated through (about 30 minutes). Great served under Beef Stout, Beef Tenderloin, Swiss Steak, and, of course, with Thanksgiving or Christmas turkey and gravy.

Mashed Potatoes 1

2 1/2 lb potatoes, cut into quarters
3  small garlic cloves, peeled and sliced
1/4 cp buttermilk, or till consistency is desirable
1/4 cp each sour cream and cream cheese

1. Place potatoes and garlic in saucepan, add enough water to cover.
2. Bring to boil slowly, so water is not lost to evaporation. Reduce heat and simmer till potatoes are fork-tender, about 25 minutes.
3. Drain and return to saucepan.
4. Add whipping cream or cream cheese and sour cream, and mash till smooth. Keep warm till ready to serve.

Mashed Potatoes 2
Source: Crime Brulee, Nancy Fairbanks

1 unpeeled onion
2 garlic heads with outer paper papery husks removed.
3 large white, peeled and cubed baking potatoes
6 T butter
1/2 cp hot milk

1. Rub olive oil on onion and garlic and roast 30 minutes at 375 for 30 minutes or till slightly browned and softened.
2. Cover potatoes in large saucepan and boil in salted water till tender 20 minutes.
3. Peel onion and puree in blender or food processor.
4. Slice garlic heads in half crosswise and squeeze out garlic cloves; combine with onion puree.
5. Mash potatoes with onion-garlic mixture till soft.
6. Add butter and milk, salt and pepper to taste