ROSEMARY GARLIC MASHED POTATOES RECIPES

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HOW TO MAKE CAULIFLOWER MASHED POTATOES | MOCK GARLIC ...



How to Make Cauliflower Mashed Potatoes | Mock Garlic ... image

Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.

Provided by Food Network

Categories     side-dish

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 8

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Steps:

  • Set a stockpot of water to boil over high heat.
  • Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
  • In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  • Garnish with chives, and serve hot with pats of butter.

Nutrition Facts : Calories 149 calorie, FatContent 11.5 grams, SaturatedFatContent 7 grams, CholesterolContent 31 milligrams, SodiumContent 170 milligrams, CarbohydrateContent 8 grams, FiberContent 4 grams, ProteinContent 5 grams, SugarContent 4 grams

ROASTED BABY POTATOES WITH ROSEMARY AND GARLIC RECIPE ...



Roasted Baby Potatoes with Rosemary and Garlic Recipe ... image

Provided by Cooking Channel

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
1 large red onion, coarsely chopped 
12 cloves garlic
2 tablespoons chopped fresh rosemary 
1/4 cup extra-virgin olive oil 
1 teaspoon salt 
1/2 teaspoon ground black pepper 

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.

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  • Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes. 
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Cuisine https://schema.org/LowLactoseDiet
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    2. Preheat the oven at 200ºC/400ºF/gas 6.
    3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
    4. Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
    5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
    6. Place the lamb shoulder on top and roast for 20 minutes.
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    9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
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    13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
    14. Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
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