ndubu
03-27-2001, 05:27 AM
This recipe for Garlic mashed potatoes is from www.cookinglight.com: (http://www.cookinglight.com:)
(It is Milchig see below for Fleishig)
Ingredients:
1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Estimated Total Time: 1 hour, 40 minutes
Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well
Servings/Serving Size:
5 servings (serving size: 1/2 cup).
Nutrition Facts
(per Serving):
105 calories, 16.6 g carbohydrates, 1 mg cholesteral, 3.1 g fat, 140 mg sodium, 3.9 g protein, 79 g calcium,
3.2 g iron, 1.8 g fiber
Here's how I plan to deviate (and make kugel):
Instead of roasting the garlic, just cook two cloves of garlic with the potatoes. Substitute Chicken broth for water. Once cooked, drain the potatoes and reserve the chicken broth. Substitute the chicken broth for the milk. Add 1T. of garlic flavored olive oil (or plain) to the potatoes as you're whipping them. (Add chives, if your family likes them.) Saute sliced onion until soft and golden.
Spray 9x13 pan with olive oil spray. Spread mashed potatoes in pan. Top with sauteed onions. Bake @ 325 for 30 minutes.
I plan to make this a day ahead. Since this dish will be starting from cold, instead of hot mashed potato, I will bake it at 325 for an hour, alongside the brisket.
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"Until you make peace with who you are, you'll never be content with what you have."--Doris Mortman
(It is Milchig see below for Fleishig)
Ingredients:
1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Estimated Total Time: 1 hour, 40 minutes
Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well
Servings/Serving Size:
5 servings (serving size: 1/2 cup).
Nutrition Facts
(per Serving):
105 calories, 16.6 g carbohydrates, 1 mg cholesteral, 3.1 g fat, 140 mg sodium, 3.9 g protein, 79 g calcium,
3.2 g iron, 1.8 g fiber
Here's how I plan to deviate (and make kugel):
Instead of roasting the garlic, just cook two cloves of garlic with the potatoes. Substitute Chicken broth for water. Once cooked, drain the potatoes and reserve the chicken broth. Substitute the chicken broth for the milk. Add 1T. of garlic flavored olive oil (or plain) to the potatoes as you're whipping them. (Add chives, if your family likes them.) Saute sliced onion until soft and golden.
Spray 9x13 pan with olive oil spray. Spread mashed potatoes in pan. Top with sauteed onions. Bake @ 325 for 30 minutes.
I plan to make this a day ahead. Since this dish will be starting from cold, instead of hot mashed potato, I will bake it at 325 for an hour, alongside the brisket.
------------------
"Until you make peace with who you are, you'll never be content with what you have."--Doris Mortman