GARLIC AND ROSEMARY POTATO PUREE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
- Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
- Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.
ROSEMARY-GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can - I certainly have more than once - but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories side-dish
Time 5h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- Preheat the oven to 400 degrees F.
- Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
- Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
- You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.
GARLIC AND ROSEMARY POTATO PUREE
Steps:
- Infuse cream Bring cream and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve (to remove the herbs as well as any skin that might have formed) and clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm (either over lowest setting on the stove or in a warm spot).
- Meanwhile, boil potatoes Peel and cut potatoes into 1 1/2-inch pieces, then place in a medium stockpot and cover with water. Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer. Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes. Drain well, then return to pot and set over low heat, stirring until the potatoes are thoroughly dry.
- Puree While potatoes are still hot, pass through a ricer or a food mill fitted with the fine disk. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream (or water), if necessary, before serving.
- Variations
- For a rustic puree, pass the potatoes through the large disk of a food mill, and enrich with 1/4 cup each of olive oil and butter (omit cream and rosemary). Finish by stirring in chopped flat-leaf parsley and freshly ground black pepper, if desired.
- For mashed potatoes, crush the potatoes with a potato masher; add just enough cream and butter to achieve the desired consistency, mashing to combine. Season with salt and white pepper.
PUREED GARLIC POTATOES
Provided by Pierre Franey
Categories easy, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
- Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
- Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 697 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED ROSEMARY POTATOES WITH GARLIC
This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with the oil and toss well to evenly coat.
- Sprinkle with the rosemary, salt and freshly ground pepper.
- Toss again.
- Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
- Serves 6.
Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1
SLOW-COOKER GARLIC-ROSEMARY CAULIFLOWER PUREE
I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours., Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.
Nutrition Facts : Calories 245 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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