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Buttery Garlic Potatoes Recipe
I love this easy microwave recipe. You will be amazed at the way this buttery garlic
potato recipe turns out so increcibly delicious in the microwave.
Ingredients:
2 Yukon Gold potatoes, diced
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
4 cloves minced garlic
Directions:
Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat.
Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently. Yield: 4 servings. Yumm.
Garlic Mashed Potatoes
1 1/2 lbs all-purpose potatoes
5 peeled garlic cloves
1/3 cup sour cream
2 tbls milk
2 tbls snipped fresh parsley
1/2 tsp salt
1/8 tsp black pepper
Directions:
Cut potatoes into 1 inch pieces. Place potatoes and garlic in 2-quart saucepan. Cover with water and bring to boil over high heat.
Cover, reduce heat and cook 8-10 minutes or until potatoes are tender.
Remove garlic cloves, reserve. Drain potatoes and place in large bowl and mash with pastry blender or fork. Mash garlic cloves. Add to potatoes with sour cream, milk, parsley, salt and pepper. Mix well.
Garlic-Potato Soup
Recipe From Tasty Planner
3 Tablespoons unsalted butter
1 medium leek, white and green parts halved lengthwise, washed, and chopped small
3 medium garlic cloves, minced or pressed through a garlic press
2 whole heads of garlic, rinsed, outer papery skins removed and top third of heads cut off and discarded
6 cups low-sodium chicken broth, plus 1 cup to thin soup, if needed
2 bay leaves
5 lbs russet potatoes, peeled and cut into 1/2" cubes
1 lb. Red Bliss potatoes (unpeeled), cut into 1/2" cubes (about 3 cups)
1/2 cup heavy cream
5 teaspoons minced fresh thyme leaves
1/4 cup minced fresh chives
1. Melt the butter in a Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), about 5-8 minutes.
2. Stir in the three cloves of minced garlic and cook until fragrant, about one minute.
3. Add the chicken broth, two heads of garlic, bay leaves, and 3/4 tsp of salt; partially cover the pot and bring it to a simmer over medium-high heat.
4. Reduce the heat and summer until the garlic heads are very tender when pierced with the tip of a knife, 30-40 minutes.
5. Add the potatoes and continue to simmer, partially covered, until the potatoes are tender, 15-20 minutes.
6. Remove and discard the bay leaves. Remove the garlic heads using tongs or paper towels. Squeeze the garlic heads at the root end until the cloves slip out of their skins.
7. Using a fork, mash the garlic to a smooth paste in a bowl.
8. Stir the cream, thyme, and half of the mashed garlic into the soup; reheat the soup until hot, about 2 minutes. Taste the soup and add more garlic paste if desired.
9. Using an immersion blender, process the soup until creamy, with some potato chunks remaining. Alternatively, you can transfer 1.5 cups of potatoes and 1 cup of the broth to a blender or food processor and process until smooth (Process more potatoes for a thicker consistency). Return the puree to the pot and stir to combine.
10. Adjust the consistency of the soup with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garnish.
Garlic Au Gratin Potatoes
5 pound potatoes, cut into 1/4 inch slices
2 cups heavy cream
1/2 stick butter
2 garlic cloves, minced
1 onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 eggs, slightly beaten
3 cups shredded Parmesan cheese, divided
1/2 cups shredded Cheddar Cheese
1. Preheat oven to 400 degrees. Butter a 13-by-9-inch baking dish. Place potatoes into a large saucepan. Melt butter. Add heavy cream, garlic, onions, salt and pepper. Bring to a boil. Reduce heat and simmer, cover for 20 to 25 minutes until potatoes are tender. Remove from heat. Beat eggs in a bowl, stir eggs and cheese quickly into pototoes, and continue stirring until melted.
2. Pour mixture into baking dish. Bake 25 to 30 minutes in preheated oven until potatoes are tender.
Garlic and Green Onion-Stuffed Potatoes
3 large potatoes
1 cup green, sliced
5 cloves garlic, minced
2 slices bacon, fried and crumbled
1 Tbsp butter
8 oz sour cream
3/4 tsp kosher salt
1/4 tsp pepper, black ground
4 tbsp parmesan cheese, grated
Extra virgin Olive Oil
Directions:
1. Preheat oven to 450°.
2. Coat potatoes with olive oil and roll in kosher salt. Wrap with aluminum foil and bake at 450°F. for 1 hour or until done; cool slightly. Reduce oven to 350°.
3. In a skillet, sauté onions and garlic in melted butter over medium heat for 5 minutes or until tender. Remove from heat.
4. Cut potatoes in half lengthwise, scoop out potato, leaving a 1/4-inch shell. Mash potatoes with a potato masher. Add onion mixture, bacon, yogurt, kosher salt, and pepper.
5. Return potato mixture to shells, sprinkle with Parmesan cheese. Place potatoes on a baking sheet, bake at 350° for 15 minutes.
Creamy Garlic Potatoes with Green Onions
Recipe From Kuhn Rikon
Flavorful mashed potatoes with no peeling or mashing required!
2 pounds red potatoes, unpeeled and quartered
3 tablespoons butter, divided
1/4 cup chopped green onions with tops
2 garlic cloves, pressed
1/2 cup whipping cream
1/4 teaspoon ground white pepper
1/4 cup (1 oz.) freshly grated Parmesan cheese
Directions:
1. Place trivet in bottom of 5 qt. or larger pressure cooker; add 3/4 cup water. Add potatoes. Lock lid in place; bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 6 minutes.
2. Turn off heat; allow pressure to come down naturally, about 10 minutes.
3. Meanwhile, in saute pan over medium heat melt 2 teaspoons butter. Add green onion and garlic using Easy-Squeeze Garlic Press; saute 3 minutes or until green onion is soft. Remove from heat, add remaining butter, whipping cream, pepper and Parmesan cheese.
4. Remove lid from pressure cooker, tilting it away from you to allow steam to escape. Drain potatoes into colander; let stand for a minute to dry ecess moisture. Mash potatoes with Masher or Potato Ricer using large hole screen. Pour cream mixture into potatoes, stir until creamy and well-combined.
Serves 10
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Potato Salad
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