Garlic Creamed Potatoes Recipes

CREAMY GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. , Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.

NEW POTATOES IN A GARLIC CREAM SAUCE

Steps:

• How to cook new potatoes:
• Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
• Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
• In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLIC CREAMED POTATOES

Steps:

• Preheat oven to 425 degrees.
• In an iron skillet, heat cream and milk to simmer.
• In the meantime, peel the potatoes and slice them into 1/8 inch discs. DO NOT wash them.
• Wipe them with a damp towel.
• Add them to the skillet with the garlic, salt and pepper to taste.
• Return to simmer on stovetop.
• Place in the oven and bake for 45 minutes or until brown crusts forms.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, 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 and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

DAUPHINOISE POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.