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Garlic Mashed Potatoes

Garlic Mashed Potatoes


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A little dash of garlic is all you need

Courtesy of McCormick

It doesn't take much to make mashed potatoes shine. For this recipe, all you'll need to do is add in a little garlic and you'll be ready for everything from weeknight dinners to holiday parties.

Courtesy of McCormick

Ingredients

  • 3 Pounds russet potatoes, peeled and quartered Substitutions available
  • 1 Teaspoon McCormick® Garlic Powder Substitutions available
  • 1 Teaspoon salt
  • 1/2 Teaspoon McCormick® Ground White Pepper
  • 2/3 Cups milk
  • 3 Tablespoons butter
  • 1/2 Cup shredded sharp Cheddar cheese

Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


Recipe Summary

  • 1 eggplant, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 3 potatoes, peeled and cubed
  • 2 cloves garlic, peeled and halved
  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • ½ onion, cut into strips
  • 1 tablespoon olive oil
  • salt to taste
  • freshly cracked black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.

Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle set aside.

While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.

Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.


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