Tag Archives: Potatoes

November 29, 2010 · 9:52 PM

Roasted Garlic Mashed Potatoes *****

Roasted Garlic Mashed Potatoes

My go to side dish is always potatoes. If I’m making chicken its roasted potatoes, if I’m making beef its mashed potatoes, if I’m making breakfast its home-fried potatoes, but always, always, always potatoes!! And I have tried a million different recipes in search for the perfect mashed potatoes, but have never found one that really hits the spot. The few recipes that I did really like were difficult to enjoy eating because of the amount of butter and cream used (all recipes by Paula Deen—aka “the butter queen”), and the healthier ones were usually lacking in flavor. But tonight I finally found the right combination of shit to make a perfect (and not ridiculously fattening) batch of flavorful mashed potatoes. I made a staggering 10 pounds to feed my army of friends and they were delicious.

The key to success lies in using just the right potato and I only used Yukon Gold potatoes when making my mashed potatoes. I peel them up, cut them into quarters, and let them boil till fork tender. Then I drain out the water and return them to the stockpot. Then the secret is to put the roasted garlic, butter, cream, and milk onto the drained potatoes and allow to sit covered for about 5-10 minutes before mashing. This allows for the garlic flavors to develop and for the butter to melt down. I then sprinkle the potatoes with about a ½ teaspoon of kosher salt and some freshly ground pepper and use an electric hand mixer to beat them till smooth and fluffy. Of course, you can also mash the potatoes by hand, but I prefer to take the short cut and let the electric mixer do the work for me! These are honestly the best mashed potatoes that you will try….so make them!

Ingredients:

  • 5 pound bag of Yukon Gold potatoes
  • 1 bulb of garlic
  • Olive oil
  • Kosher salt and freshly ground pepper
  • ½ cup milk
  • ¼ cup heavy cream (or reduced fat sour cream, if you’re really watching calories)
  • 4 tablespoons butter (1/2 stick)

Directions:

Roasted Garlic: Preheat the oven to 350°.  Separate all gloves from the bulb of garlic, but do not peel them from their skin. Place all the cloves of garlic onto a piece of foil and drizzle with olive oil. Fold the foil into a packet and allow to cook in the oven for about 30-40 minutes. Then remove the garlic from the skins (should slide right out if you do it while its still hot, just be careful of your fingers!) and mash with the back of a fork. Drizzle a little extra olive oil into the mash until you have a roasted garlic paste. This can be made in advance and stored in the fridge!

Peel and quarter all of the potatoes and place into a large stockpot on the stove. Generously salt the water and allow the potatoes to boil in the water until fork tender. Then drain in colander and return to stockpot. Put the butter, roasted garlic paste, milk, cream, salt and pepper over the potatoes and allow to sit covered on counter for about 5-10 minutes.

Then mash the potatoes by hand or with electric mixer until smooth and fluffy. Season with salt and pepper to taste. Serve and enjoy.

Covering the Garlic Cloves in Olive Oil before Roasting

Making the Roasted Garlic Paste

Before Mashing

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November 23, 2010 · 9:46 PM

{ Garden Vegetable Soup }

Garden Vegetable Soup with Rosemary Garnish

After getting back to Miami from New York, I was craving some home cooked food. Don’t get me wrong, I love going out to eat, but after a while I just start to crave something hearty, healthy, and homemade…and that describes Alton Brown’s garden vegetable soup perfectly. I have made this soup three or four times already and it is always delicious, although I do make some very minor modifications. The recipe below is my version, although you can find the original on the link at the bottom. Enjoy!

{ Ingredients }

  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
  • 2 tablespoons finely minced garlic
  • Kosher salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced Yukon potatoes (cubes)
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts chicken broth
  • 4 cups seeded, and chopped vine tomatoes (about 7)
  • ½ cup frozen peas
  • 1 ½ cups sliced baby bella mushrooms
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 teaspoons freshly squeezed lemon juice

{ To Make Soup }

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, mushrooms, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Add the frozen peas and cook for 2 more minutes. Remove from heat and add the lemon juice. Season, to taste, with kosher salt. Serve immediately.

***I serve mine over ditalini pasta!

CHECK OUT THE ORIGINAL RECIPE!

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