218 mashed potatoes roasted butter Recipes
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i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and30 Morei use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...5 hour , 32 ingredients
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water, butter, softened, egg, bread flour and4 Morewater, butter, softened, egg, bread flour, instant mashed potatoes, seasoned with roasted garlic (or if you don tsp have the garlic potato mix, use 2/3 cup regular mashed potato buds or flakes plus 1/), sugar, garlic powder (this is plus the other garlic), active dry yeast or 2 1/2 tsp bread machine yeast3 hour 10 min, 8 ingredients
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Roasted Garlic Apple Mashed Potatoesyukon gold potatoes, cut into cubes - leave skins on and8 Moreyukon gold potatoes, cut into cubes - leave skins on, kosher salt, garlic, freshly ground black pepper , to taste, olive oil, half and half , i used the fat-free variety, butter, granny smith apples, peeled and diced small, granulated garlic30 min, 9 ingredients
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Roasted Garlic-Parmesan Mashed Potatoesgarlic bulbs, olive oil, potatoes, peeled and quartered and6 Moregarlic bulbs, olive oil, potatoes, peeled and quartered, salt, divided, whipping cream, refrigerated shredded parmesan cheese, butter or margarine, chopped fresh parsley, pepper9 ingredients
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Roasted Chicken with Garlic Mashed Potatoesboneless chicken breasts , about 8 oz each and5 Moreboneless chicken breasts , about 8 oz each, baking potatoes, cut in quarters, heavy cream, butter, salt and pepper, to taste, garlic, minced35 min, 6 ingredients
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Roasted Garlic Mashed Potatoes (Emeril Lagasse)heads garlic, split in half, olive oil and4 Moreheads garlic, split in half, olive oil, potatoes, peeled and diced, butter, cubed, heavy cream, salt and white pepper1 hour 10 min, 6 ingredients
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Roasted Garlic Mashed Potatoes (Emeril Lagasse)heads garlic, split in 1/2, olive oil and4 Moreheads garlic, split in 1/2, olive oil, potatoes, peeled and diced, butter, cubed, heavy cream, salt and white pepper6 ingredients
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Mashed Potatoes with Cilantro and Roasted Chiliespoblano chilies and5 Morepoblano chilies, russet potatoes (about 6 large), peeled, quartered, garlic cloves, peeled , bruised, warm half and half, butter, room temperature, chopped fresh cilantro6 ingredients
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Mashed Potatoes With Hot Pepper Cheese and Roasted Garlicgarlic, unpeeled, potatoes, peeled ,cut into 2 inch pieces and5 Moregarlic, unpeeled, potatoes, peeled ,cut into 2 inch pieces, olive oil, shallot, chopped, butter, softened, monterey jack pepper cheese, grated, sour cream50 min, 7 ingredients
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Roasted Corn and Garlic Chipotle-Cilantro Mashed Potatoeswhole bulb of garlic, vegetable oil, ears fresh corn and9 Morewhole bulb of garlic, vegetable oil, ears fresh corn, red potatoes, cut into 1 1/2-2-inch cubes, sour cream, butter, milk, salt, chipotle chile in adobo, finely chopped, adobo sauce , from can, pepper, chopped cilantro1 hour 25 min, 12 ingredients
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Roasted Spareribschopped onion, chopped celery, butter or margarine and11 Morechopped onion, chopped celery, butter or margarine, cooked, mashed potatoes, soft breadcrumbs, egg, beaten, chopped fresh parsley, dried whole marjoram, salt, pepper, pork spareribs (two rib sections), salt, pepper, water14 ingredients
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Roasted rack of lamb with mint crustracks of lamb (8 oz each), garlic, red wine and8 Moreracks of lamb (8 oz each), garlic, red wine, red currant jelly, butter, mashed potato, mint, chopped, whole grain mustard, shallots, finely diced, leek, finely diced50 min, 11 ingredients
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