Monday, December 20, 2010

2 Recipe #223: Mashed Red-Skinned Potatoes with Roasted Garlic & Fresh Herbs

Pin It

Other than the recipe itself, I don't have much else to add to the below information except to say that it's yummy & would go nicely with a thick & juicy steak! :-D

Mashed Red-Skinned Potatoes with Roasted Garlic & Fresh Herbs

3 large, fresh garlic cloves, unpeeled
6-8 c. (or more) salted water (for boiling potatoes)
2 medium-sized unpeeled, red-skinned potatoes, scrubbed & washed (makes about 1 1/2 - 2 c. mashed)
1/2 Tbsp. unsalted butter
1/2 Tbsp. extra virgin olive oil
1/4 c. water
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh rosemary leaves, finely minced
2 Tbsp. fresh parsley, finely minced
1/2 Tbsp. fresh oregano leaves, finely minced
1/2 Tbsp. fresh marjoram leaves, finely minced
1/4 tsp. fennel seeds
1/4 tsp. poppy seeds
1/8 - 1/4 tsp. cracked black pepper, or to taste
1/4 tsp. kosher salt, or to taste
2 Tbsp. lite nondairy creamer
1 Tbsp. fresh chives, chopped crosswise into 1/4" thick tubes (garnish)

Directions: Preheat convection toaster oven, setting it to the "broil setting." Roast unpeeled garlic on an aluminium foil-covered toaster tray (for easy cleanup!) for about 15-20 minutes, or until browned & very soft inside.

While garlic is roasting, bring a pot of salted water to rolling boil & boil potatoes for about 20 minutes, or until tender. When potatoes are done, you should be able to easily pierce them with a knife. Drain, quarter unpeeled potatoes into small wedges, place into a bowl, & set aside.

In the same pot, sauté all herbs & spices -- except for chives, salt, & pepper -- in olive oil for about 10 seconds on medium-low heat, stirring continually. (The goal is to cook the spices only long enough for them to release their essence & lose their bitterness. Don't overcook as herbs should still retain their vibrant green color.) Then turn down heat to low, add 1/4 c. water & continue to cook for about 3-5 more minutes, or until liquid has almost fully evaporated, stirring often. Remove from heat & return potatoes to pot. Using a potato masher, mash each potato wedge once until squashed flat. After mashing, there should still be small unbroken chunks of potato; this is the desired texture you want to produce. IMPORTANT: Do not overmash potatoes as this turns the potato starch into a glue-like pile of mush, which won't taste too good. ;)

When ready, remove garlic from oven & let cool for a few minutes. Then, peel & add to the mashed potato mixture. Mash garlic into potatoes with potato masher, only mashing each clove just enough so that it's completely flattened. Then add butter & mash once more, very gently. Season with salt & pepper, add creamer & chives, & mix together until just combined. Adjust seasonings & serve immediately.

Yield: 3-4 servings.

Chef's Notes: So why use a convection toaster oven instead of a regular, full-sized oven? Answer: Since the only thing that has to be roasted is a few (i.e., 3!) cloves of garlic, it'd seem a bit silly & wasteful to preheat such a large oven to cook such a small amount of food. :) By using a toaster oven instead of a regular, full-sized oven in this particular instance, not only is it more energy-efficient, but the roasting process itself will go a lot faster this way as well. :)


Mary said...

This really sounds delicious. I've spent some time playing catch-up with your earlier entries. I really like the food and recipes you feature here. I'll be back. I hope you enjoy the remainder of the holiday. Blessings...Mary

Cyberpenguin said...

Thanks so much, Mary, for all of your wonderful comments & kind compliments! I'm so happy that you like the recipes. You have a fabulous recipe blog & are obviously a great cook, so I sincerely value your feedback. :) Hope you have a happy, healthy 2011!

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...