Garlic galore
06-01-2009, 12:50 PM
#1
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Join Date: May 2009
Location: Norway
Posts: 1,509
Lately we have gotten into garlic in a big way. Probably why we are losing friends... :?
Garlic Mashed Potatoes
Chop Garlic finely I use a chopper
Boil potatoes until very tender
Add good dollops of butter and sour cream
Add garlic and beatem up good!
Add milk as needed for creaminess
For enough potatoes for 4 people I use 5-6 larger sized garlic boats
Sprinkly chopped or dried parsley flakes on top before serving.
Garlic Mashed Potatoes
Chop Garlic finely I use a chopper
Boil potatoes until very tender
Add good dollops of butter and sour cream
Add garlic and beatem up good!
Add milk as needed for creaminess
For enough potatoes for 4 people I use 5-6 larger sized garlic boats
Sprinkly chopped or dried parsley flakes on top before serving.
06-01-2009, 06:39 PM
#5
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Join Date: Jun 2007
Location: British Columbia
Posts: 8,056
When my DD married her DH loved garlic mashed potatoes....I fiddled & fiddled with recipes....and then one night we were out at Earl's restaurant....and mmmmm....excellent.....so I asked the secret.....so easy! Mashed potatoes, add a little milk and some garlic butter.....you bet....it's a staple in my fridge now (although I do keep it in a baggie)
06-02-2009, 02:43 AM
#7
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Join Date: May 2009
Location: Norway
Posts: 1,509
Going to try to garlic butter trick!
I bought a butter holder for the counter last year that is a nifty thing. It is a cup with a saucer attached (that acts as the lid) The other half is a holder that you put cold water into. You then turn the cup filled with the butter upside down into the water.
Voila! The butter is kept fresh and spreadable on the kitchen counter without needing to be refrigerated. I change the water every few days and renew the butter supply.
I love mine! Bought it online.
I bought a butter holder for the counter last year that is a nifty thing. It is a cup with a saucer attached (that acts as the lid) The other half is a holder that you put cold water into. You then turn the cup filled with the butter upside down into the water.
Voila! The butter is kept fresh and spreadable on the kitchen counter without needing to be refrigerated. I change the water every few days and renew the butter supply.
I love mine! Bought it online.
06-04-2009, 03:20 AM
#8
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Join Date: Jul 2008
Location: Dudley, UK
Posts: 909
If you are doing a roast dinner, cut a whole bulb of garlic in half widthways (ie through its belly, not from head to root). Put it in the roasting pan with whatever meat you are doing. You will get soft, suculent roast garlic that will just squeeze out of the skin. Add it to you mash or store in the fridge for a few days to make garlic bread, butter, add it to EVERYTHING! YUM!
06-04-2009, 03:47 AM
#9
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Join Date: May 2009
Location: Norway
Posts: 1,509
Great tip! I never thought of that. We have done the same on the grill, cut the whole in half and dipped olive oil on it and sat it on the top shelf of the grill while the meat cooks, then put it on the bottom to brown it at the last minute... amazing as a paste under bruchetta topping. OMG, I am drooling. :)
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