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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)

Salted Caramel Brownie Bites

Salted Caramel Brownie Bites

by Pam on November 11, 2013

We had friends coming over for dinner to celebrate a birthday. The birthday girl wanted something with chocolate for dessert. I found a brownie mix in the pantry and some caramel sauce. I decided to make mini brownie bites topped off with some caramel and sea salt. They were fantastic! The key is, to top the brownie with caramel and salt RIGHT BEFORE you serve them so the brownie bites don’t get soggy. They were a big hit with the birthday girl and the rest of us too. Quick, simple, and decadent – you can’t beat that!

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions.  Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



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Salted Caramel Brownie Bites




Yield: 24

Prep Time: 10 min.

Cook Time: 13-15 min.



Ingredients:

Brownie mix, made per instructions
Caramel sauce, to taste
Sea salt

Directions:

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions. Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



Recipe and photos by For the Love of Cooking

References

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

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

by Pam on June 23, 2013

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.



Ingredients:

2 tsp olive oil
1 shallot, finely diced
1/2 cup of quinoa
4 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

Directions:

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

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