Best 10 Wisconsin Romano And Roasted Garlic Mashed Potatoes Recipes

WISCONSIN ROMANO AND ROASTED GARLIC MASHED POTATOES

Steps:

• Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
• Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth.
• To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.

GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes.
• Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes.
• Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through.
• Tip into a serving bowl and garnish with the remaining chives.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
• Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
• Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

ROMANO POTATOES

Steps:

• Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
• Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
• Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
• Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
• Transfer to sprayed 9x13 casserole dish.
• Sprinkle 1 Tablespoon romano cheese on top.
• Bake at 350 degrees for 35 minutes.

RED GARLIC MASHED POTATOES

Steps:

• In a large pot add potatoes, 1 tsp garlic and enough water to cover potatoes.
• Boil until potatoes are easily pierced with a fork, approximately 10 minutes.
• Drain potatoes and place back in same pot.
• Add butter and mash until butter is melted.
• Add in cream, sugar, steak seasoning, garlic powder, and remaining 1 tsp crushed garlic.
• Mix until smooth using an electric mixer.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

MASHED POTATO LASAGNA WITH A VEGETABLE SAUCE

Steps:

• Preheat oven to 350 degree.
• Boil a large pot of salted water, set aside for noodles.
• Sauce:.
• Heat oil in large heavy pot.
• Saute vegetables for 10 minutes.
• Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
• Cheese mixture:.
• Mix all cheese ingredients together,set aside.
• In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
• Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
• Repeat step #10 for two more layers.
• Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
• Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

GARLIC MASHED POTATOES

Steps:

• Peel and chunk the potatoes.
• Add the whole cloves of garlic and cover with water.
• Bring to boiling and cook until fork-tender.
• Drain the water from the potatoes.
• Dissolve the bouillon in warmed milk.
• Mash the potatoes as usual (do not remove the garlic).
• Mash them together, with milk/bouillon mixture, butter, salt and pepper.