Best Smashed Potatoes With Roasted Garlic Gravy Recipes

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven, prep garlic: Preheat oven to 400 degrees F. Cut garlic heads about 1/2-inch from the top to expose cloves.
• Roast garlic: Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes.
• Mash garlic: Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
• Cook the potatoes: Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.
• Heat milk, cream and butter: Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds.
• Drain and mash potatoes: Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them).
• Stir in milk mixture and garlic: Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.

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.

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.