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#181413 - 05/04/09 03:39 PM
Re: Potatoes
[Re: Dotsie]
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Member
Registered: 06/02/06
Posts: 753
Loc: USA
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Garlic Mashed Potatoes
Potatoes,3,4 or 5, quartered
1 head of garlic, roasted
3-4 Tablespoons butter,more if you like
1/4 cup of milk or cream, more or less
salt and pepper to taste
Peel 3 or 4 potatoes and cook in salted water until tender. Drain potatoes and mash, or you can put them through a ricer. Add the mashed potatoes, roasted garlic, salt, pepper,butter, and milk into a mixing bowl and mix or whip until creamy. You can also add a little parmesan cheese to this too if you like. Yum.
I also have a hamburger casserole recipe with scalloped potatoes, if you are interested.
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#181551 - 05/05/09 09:54 PM
Re: Potatoes
[Re: Sandpiper]
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Writer
Registered: 02/24/04
Posts: 20267
Loc: Nevada
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GARLIC-LEMON POTATOES
1 1/2 lb. red or yellow skin potatoes, cubed, small.
1/2 tsp. salt
1 Tbsp. olive oil
2 Tbsp. lemon juice
2 cloves garlic, minced.
Freshly ground black pepper
COMBINE the potatoes and salt in a saucepan, with enough water to cover them by 1 inch. Cook over medium heat about 15 minutes, or until tender. Drain and return to pan.
ADD the oil, lemon juice, garlic and pepper to taste. Toss and mix thoroughly.
Note:
This interesting potato-lemon-garlic blend is flavorful and healthy. The vitamin C in the potatoes and lemons is an active inflammation fighter, protecting against heart disease, cancer, and everyday clods. Adding the garlic and lemon last rather than cooking them retains their nutritional vigor.
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#181636 - 05/06/09 04:43 PM
Re: Potatoes
[Re: jawjaw]
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Member
Registered: 01/16/07
Posts: 3404
Loc: USA
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JJ, in place of the chicken or mushroom soup, try Knorr Leek Soup... then top with bacon bits, shredded cheddar and a dollop of sour cream...
my mouth is watering... we haven't had potato soup in ages --- the white potatoes, sour cream, cheese and bacon are all on my no-no list... but, oh so good!
We slice potatoes (red, gold and white), brush with olive or roasted sesame oil, sprinkle with garlic and dried parsley, then bake/broil 'til crispy brown. This way we get potatoes, but in a limited amount.
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