November 06, 2018
It's no secret that one of my family's favorite parts of the Thanksgiving meal would have to be the potatoes. No matter how much we make, they barely make it around the table. Don't forget though, we've got a huge family. For a little something different but without straying too far from the traditional menu you've got to try these GARLIC FLAVORED MASHED POTATOES.
You can make these as much as a day ahead of time and keep in the fridge in the casserole dish. Just let it get to room temperature before you pop it in the oven to finish off the baking. You really get that baked potato flavor with these. I also included a little prayer for you today below that would be fitting before your Thanksgiving meal.
* The russet potatoes have thicker skins than red and white
potatoes. Their low moisture and high starch content make them
excellent to use as baked potatoes and French fries.
GARLIC FLAVORED MASHED POTATOES
18 cloves garlic, peeled
1 cup olive oil
8 russet potatoes
4 tbsp. unsalted butter
1 cup heavy cream
1/2 cup Asiago cheese, grated 2 tbsp.
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest
possible heat and simmer until soft; 30 to 40 minutes. Drain
off oil Puree garlic; set aside. Meanwhile, prick potatoes
with a fork and bake in a 400 degree oven for 1 hour, or until
soft. While still hot, peel and mash. Melt butter in heavy
cream; whisk in pureed garlic. Stir into potatoes. Stir in
cheeses and season with salt and pepper. Spoon into a casserole
dish. Place in a 400 degree oven for 12 to 15 minutes or until
browned and bubbling.
YIELD: 12 Servings
Categories: Side Dishes
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IT AINT EASY BEING GREEN:
Here is some skinny on what to look for with greens...
Pick greens that have a rich color and a bouncy look. Yellowing,
limpness, and spotting are signs the greens are old and may
taste sour when cooked.
Washing and Storing...
It's important to wash greens carefully since dirt often gets
between the leaves. Trim the stems, rinse the leaves, then
plunge them into a large bowl or sink filled with water. Let
them soak for a few minutes while the dirt settles to the bottom.
Repeat as necessary. To store, refrigerate greens in plastic bags.
Size is the secret to cooking greens. Young, small greens are
great raw in a salad or a sandwich. Medium-sized greens should
be cooked lightly, like wilting or stir-frying. Fully mature
greens should be roasted or stewed to mellow them.
** A cold snap brings out the flavor. Ask at the farmers' market
or check with the grocer to find out where your greens are grown.