1115 garlic cream mashed Recipes

olive oil, garlic cloves, white wine, salt, yukon gold potatoes, whipping cream, butter, fresh ground pepper, nutmeg (or to taste)

russet potatoes, peeled , cut into 1/2-inch pieces, milk, garlic cloves, peeled, crushed, whipping cream, butter, room temperature

potatoes, peeled washed,and quartered, sour cream, garlic, parsley, chopped

potatoes, peel and cut (i prefer a white flesh potato), garlic, peeled and crushed, fat free sour cream

potatoes , pared and chunked, head garlic, peeled, butter, flour, cream, salt, pepper, butter

potatoes peeled and cut into 1 in cubes, garlic peeled, bacon cut into 1/2 in pieces, sliced scallions, low fat milk warmed, low fat sour cream, salt, black pepper

potatoes, peeled and cut into 1/2-inch cubes, garlic cloves, peeled and halved, salt, divided, butter, softened, heavy whipping cream

potatoes, peeled and cut into 1/2-inch cubes, garlic cloves, peeled and halved, salt, divided, butter, softened, heavy whipping cream

avocado, peeled and mashed, cream cheese, softened, heads garlic, finely chopped, yellow onion, finely chopped, bell pepper, finely chopped, jalapeno peppers , canned in oil

head cauliflower, cut into florets, olive oil, garlic , smashed, grated parmesan cheese, reduced-fat cream cheese, kosher salt, freshly ground black pepper

cauliflower, parmesan cheese, margarine, light sour cream, garlic powder

mashed potato flakes, yellow cornmeal, garlic salt, dried chipotle powder (to taste), very thinly sliced green onion, milk, shredded sharp cheddar cheese or 1 cup smoked cheddar cheese, frozen super sweet corn , defrosted (2 1/4 cups), olive oil nonstick cooking spray, sour cream

pressure-cooker smashed red potatoes with garlic and chives, smashed potatoes are the rustic version of creamy , smooth-textured mashed potatoes. they have the same great flavor, but with a fraction of the work, since the potatoes don tsp need to be peeled. could we make our favorite version of smashed potatoes even faster in a pressure cooker here s what we discovered, cook the potatoes with garlic cloves and a bay leaf in a minimum of salted water over high pressure. drain the potatoes, and then return them to the pot and cook them briefly over medium heat to evaporate any extra moisture. the goal is to have the potatoes as dry as possible prior to adding the butter and cream., make sure to melt the butter before adding it to the potatoes for the silkiest texture.

idao potatoes, sour cream, milk, butter, minced garlic, salt, pepper, brown gravy mix

russet or all-purpose potatoes, butter, garlic cloves, minced, cream, salt, black pepper

unsalted butter, garlic , smashed, heavy cream, idaho potatoes, peeled and large diced, salt, divided, freshly ground white pepper

russet potatoes, cold water, fresh garlic, butter, salt, fresh ground black pepper, salt, cold whole milk, sour cream