Garlic Mashed Potatoes And Gravy Recipes

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 MASHED POTATOES AND CASHEW GRAVY

Steps:

• Peel and dice the potatoes and then boil until they are soft.
• Heat oil over medium heat in small pan.
• Saute the garlic for about 30 seconds.
• Add the soy milk and reduce to a simmer.
• Keep this mixture warm until the potatoes are cooked.
• Mash the potatoes in a large bowl.
• Add the margarine, and then add the soy milk mixture and nutritional yeast and mix until creamy.
• For the gravy, saute the onions in margarine until golden.
• Stir in the flour and cashews and cook for another 3 minutes, stirring constantly.
• Add the broth gradually, whisking constantly to form a smooth mix.
• Add the soy sauce, garlic and pepper.
• Bring to a boil, and then turn down heat and simmer until thick.
• Puree in the blender until smooth.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.