Skip to main content

Roasted Garlic Mashed Potatoes

I had my parents and one of my grandmothers over for a Mother's Day dinner the night before due to travel schedules (my brother had to drive home), conflicting plans, etc. I was totally fine with that because I've never really had my family over for dinner, it's always been brunch or appetizer type events. As a side I made these delicious garlic mashed potatoes that I found on the Williams-Sonoma site. Yet again I've found a winner with their recipes!

Garlic Mashed Potatoes

Ingredients
6 garlic cloves, unpeeled
2 Tbs. olive oil
1 Tbs. finely chopped fresh rosemary or thyme
3 baking potatoes, about 1 1/2 lb. total, peeled or unpeeled, cut into 2-inch chunks
4 Tbs. (1/2 stick) unsalted butter
1/2 cup milk
Salt and freshly ground white or black pepper, to taste
1/4 cup snipped fresh chives (optional)

Directions
-Preheat an oven to 325°F.
-Place the garlic cloves in a small baking dish.
-Drizzle with the olive oil and sprinkle with the rosemary.
-Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
-Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.
-Mash with a fork.
-Strain the oil through a fine-mesh sieve held over the garlic and mix well.
-Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.
-Bring to a boil and cook, uncovered, until tender, about 20 minutes.
-Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.
-Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
-Alternatively, push them through a ricer or food mill placed over a warmed bowl.
-Add the butter mixture to the potatoes and stir until smooth.
-Mix in the garlic and season with salt and pepper.
-Stir in the chives and serve immediately.
Serves 4 to 6.

Comments

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…