Tag: Food Network

Creamy Garlic and Parmesan Mashed Potatoes

Creamy Garlic and Parmesan Mashed Potatoes

by Pam on December 9, 2013

I found this Alton Brown recipe on the Food Network[1] and couldn’t wait to make them. We love mashed potatoes in my house and I am always looking for new ways to make them. I adapted this recipe to work with what I had on hand and they turned out delicious. Even my daughter, who swears she doesn’t like cheese, loved these potatoes. Of course, I didn’t tell her there was Parmesan in them until after she gobbled up her portion. These potatoes were creamy, flavorful, and super delicious.

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of  it being raw and overpowering the potatoes. 

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.



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Creamy Garlic and Parmesan Mashed Potatoes




Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

4 russet potatoes, peeled and cut into same size chunks
1/2 cup of 2% milk
2 cloves of garlic, minced
1 tbsp butter
2-3 tbsp Parmesan cheese, finely grated
Sea salt and freshly cracked pepper, to taste

Directions:

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of it being raw and overpowering the potatoes.

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alton Brown

References

  1. ^ Food Network (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Aaron’s Mexican Dry Adobo Seasoning

A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.

I don’t watch much TV, but one show I am pretty addicted to is Chopped on the Food Network. I love seeing what mystery ingredients the contestants will get, and love seeing what the chefs come up with under pressure. But what really gets me watching is the judges, at times they can be a bit harsh, which makes me thankful I’m not on that show. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This adobo recipe is from his new cookbook, Simple Food, Big Flavor[1]. I actually quartered the recipe and it still made a lot, and used it to make a delicious pork tenderloin from his book (recipe coming next), but thought this should live on a page of it’s own.

This can be used as a run, for seasoning chili, stews, black bean soup and more.

Aaron’s Mexican Dry Adobo Seasoning
gordon-ramsay-recipe.com
Servings: 24 • Size: 1 teaspoon • Old Points: 0 • Weight Watcher Points+: 0 pt
Calories: 8.5 • Fat: 0.5 g • Carb: 1 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 0 g
Sodium: 1 mg • Cholest: 0 mg 

Ingredients:

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1/2 dried pasilla chile, stemmed, seeded, deveinied and torn into small pieces
  • 1/2 dried ancho chile, stemmed, seeded, deveinied and torn into small pieces
  • 2 tbsp dried whole Mexican oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp sweet Spanish paprika

Directions:

Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles. Toast stirring consantly until aromatic and just begins to smoke, about 3 minutes. Set aside to cool on a plate.

When room temperature, grind to a fine powder in a spice grinder. Put the powder in a large bowl and combine with remaining spices; stir well to combine.

Store in an airtight container, for up to one month.

Makes about 1/2 cup.

Source: Simple Food, Big Flavor[2]

References

  1. ^ Simple Food, Big Flavor (www.amazon.com)
  2. ^ Simple Food, Big Flavor (www.amazon.com)

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