Herbed Potato Garlic Spread Recipes

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

HERBED GARLIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

HERBED POTATO-GARLIC SPREAD

Steps:

• Preheat oven to 350°F. Place garlic cloves in small baking dish. Add 1 tablespoon oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 30 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to bowl; mash with fork.
• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Add roasted garlic, 3 tablespoons oil, green onions and next 5 ingredients. Mash ingredients together. Mix in sour cream. Season with salt and pepper and serve.

GARLIC HERB SPREAD

Steps:

• In a small bowl, beat the cream cheese, butter, parsley, garlic and seasonings until blended. Refrigerate overnight. Serve with crackers or vegetables.

HERBED ROASTED GARLIC SPREAD

Steps:

• With a sharp knife, cut off the top 1/2 inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers.
• Fold four 18x9 inch pieces of heavy foil in half to make 9 inch squares. Place each garlic bulb, cut side up, in center of a foil square.
• Drizzle the bulbs with olive oil and sprinkle with salt, basil, oregano, and pepper. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together completely to enclose garlic, leaving space for steam to build.
• FOR A CHARCOAL GRILL: arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place foil packets with garlic on grill rack over drip pan. Cover and grill foil packets for 35 to 40 minutes or until garlic bulbs feel soft when packets are squeezed, turning packets occasionally.
• FOR A GAS GRILL: preheat grill. Reduce heat to medium. Adjust for indirect cooking.
• To serve, unwrap garlic and transfer to serving plates. Squeeze garlic pulp from each clove; spread onto toasted bread.

ROASTED GARLIC AND HERB POTATO GRATIN

Steps:

• Preheat the oven to 375*F. Place the garlic cloves in a small, ovenproof pan and drizzle them with the olive oil. Roast the garlic in the preheated oven, stirring occasionally, for 35 to 45 minutes, until it is tender. Allow the garlic to cool for 10 minutes and then squeeze out the roasted garlic into a clean, medium-sized bowl.
• Mash the garlic with a fork until it's a smooth paste. Stir the crème fraiche, heavy cream, milk, salt, rosemary, sage, thyme, and ground black pepper until the mixture is smooth. Stir the grated Gouda cheese into the herbed cream mixture.
• Lower the oven heat to 350°F Butter a large baking dish and spread 2/3 cup of the herbed cream into the bottom of the dish. Layer half of the potatoes into the dish, and spread half of the remaining herbed cream onto the potatoes, and repeat the same process one more time. Press down on the top layer of potatoes, cover the pan with foil or a lid, and bake the gratin for 90 minutes. Allow it to cool for 15 minutes before serving.
• My Notes: This recipe calls for young Gouda cheese. Young Gouda can be easily identified by looking for a red or yellow wax wrapping. Aged Gouda, slighter bitter and stronger tasting, comes wrapped in black wax.