Creamy Garlic Mashed Potatoes

Today we are making a class meal. Each group has chosen a side dish to accompany the store bought and home-bred chickens we will be examining and cooking. After two days of complications in the kitchen, we are simplifying things. Garlic Mashed Potatoes is an easy yet delicious recipe that we have previous knowledge of making, so our goal is to have them turn out perfectly.

We are trying two different things today, adjusting the recipe and focusing on timing to fit our needs. Our goal is to have every group’s side dish out of the oven simultaneously. While our recipe says the time should be approximately 50 minutes, we are allotting extra time given our cooking record. We are also adjusting the recipe slightly, by replacing parmesan with 1 package of scallions we hope to improve the quality of the recipe and add diversity to the meal.

Original Creamy Garlic Mashed Potatoes

Ingredients

  • 3 1/2 lbs russet potatoes
  • 2 T kosher salt
  • 2 c half-and-half
  • 6 cloves garlic, crushed
  • 6 oz grated Parmesan
  1. Peel and dice potatoes, making sure all are relatively the same size.
  2. Place in a large saucepan, add the salt, and cover with water.
  3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil
  4. Cook until potatoes fall apart when poked with a fork.
  5.  While the potatoes are cooking, heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
  6. Remove from heat and set aside
  7. Remove the potatoes from the heat and drain off the water.
  8. Mash and add the garlic-cream mixture and Parmesan, stir to combine.
  9. Let stand for 5 minutes so that mixture thickens and then serve.

Our Recipe for Creamy Garlic Mashed Potatoes

Ingredients

  • 3 1/2 lbs russet potatoes
  • 2 T kosher salt
  • 2 c half-and-half
  • 6 cloves garlic, crushed
  • 1 package scallions
  1. Peel and dice potatoes, making sure all are relatively the same size.
  2. Crush the garlic and set aside
  3. Place in a large saucepan, add the salt, and cover with water.
  4. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil
  5. Cook until potatoes fall apart when poked with a fork.
  6. While the potatoes are cooking, heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
  7. Also while the potatoes are cooking wash and cut the scallions into 1/2 inch pieces. Then saute them over medium-low heat until tender.
  8. Remove from heat and set aside.
  9. Remove the potatoes from the heat and drain off the water.
  10. Mash and add the garlic-cream mixture and scallions; stir to combine.
  11. Let stand for 5 minutes so that mixture thickens and then serve.

After two days of mistakes, and dishes gone wrong, we  finally have a success. The mashed potatoes came out wonderfully! Everything went smoothly, the instructions were followed exactly, and we had absolutely no problems.  And on top of no problems while cooking, they tasted delicious. By far, some of best potatoes we’ve eaten. Not only were they a big hit at the meal, but we had no problem getting rid of the leftovers. Overall, today was a wonderful day. All of the groups came together as one, and we enjoyed a very tasty meal.

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Twice Baked Potatoes (and that last bit of panic while cooking a whole meal)

Twice Baked Potatoes (adapted from Simply Recipes)

4 large potatoes
1/2 C milk
2 T butter

Additions to mashed potatoes (optional)
1/2 C sour cream
1 T cream
1 clove garlic, crushed and minced
salt and pepper to taste

Toppings (optional)
grated cheese
green onion
ham or bacon
chives
sour cream

Baking Potatoes (oven at 400°F)
1.    Wash the potatoes and pierce the skins with a fork.
2.    Bake for 60 to 75 minutes or until they are cooked through. You can prepare additional toppings during this time, if desired.
3.    When the potatoes are finished, remove them from the oven and allow them to cool.

Making the Filling and Twice-Baking (oven at 350°F)
1.    After the potatoes are cooled, there are two options for cutting them open. For large and well stuffed potatoes, cut the top third of the potato off. For more individual servings, cut each potato in half.
2.    Spoon out the inside of each potato piece for the mashed potato filling, being sure to leave a layer of potato inside the pieces that will be used as the base later.
3.    Mix the potatoes, milk, butter, and other mashed potato additions. You can use an electric mixer if you want fluffier potatoes.
4.    Spoon the mashed potatoes into the potato bases on a baking sheet and layer the toppings on the mashed potatoes.
5.    Bake the potatoes for 15-20 minutes until warmed through and the tops or toppings are lightly browned.

The potatoes turned out excellently. We didn’t follow this recipe exactly, substituting more smaller potatoes (which I forgot to oil before baking) and opting for Greek yoghurt in place of sour cream. Alex and Luke got everything nicely topped in a variety of combinations using cheese, green onion, and ham. The second baking took about 25 minutes and produced nice potatoes covered in browned cheese and more.

Impromptu Gravy
Pan drippings from two chickens
1-3 T flour
1/2 C milk

1.    Place pan drippings in a sauce pan and bring to a simmer.
2.    Add the flour and whisk like crazy.
3.    Slowly add milk, whisking continuously.
4.    Bring back to a simmer and serve.

This was the very last thing to get cooked for our meal because I realized the potential for gravy only after the chickens came out of their ovens. My method was rather ineffective and required a massive amount of whisking (with help from a spatula) to get rid of flour lumps. The gravy came together very nicely as I added the milk to the strange combination of roux and the water component of pan drippings as the remaining flour lumps quickly vanished. Despite whipping it up at the last moment, the gravy came out very well without the need for additional salt or pepper.

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