Two more mashed potato recipes for your holiday table

by Catherine Ipcizade | More from this Blogger

20 Nov 2006 03:38 PM

Recipe 2: Herb Infused Mashed Potatoes

**The recipes below call for a food mill. If you don't have one, you can find one at your local cookery or hardware shop. Or, if you prefer, you may mash your potatoes with a hand masher or may use an electric mixer.

You'll need:

4 pounds russet (brown) potatoes, peeled and diced into one-inch pieces

1 ½ cups whole milk

½ cup herb infused oil (make your own by blending ¼ cup fresh herbs and 1-cup olive oil until finely pureed. Strain with cheese cloth and keep in a sealed jar).

½ tsp. black pepper

Kosher salt to taste

Fresh herbs of choice: parsley, dill, basil, chervil

For this recipe:

You'll want to make sure the potatoes are relatively the same size to ensure even cooking.

Place the potatoes in a pot and cover with cold water. The water should be cold to ensure even cooking.

Place on the stovetop and bring to a boil. Simmer the potatoes, uncovered, until a knife inserted into the potato comes out easily. This will take about 15-20 minutes.

Drain the potatoes in a colander and run them through a food mill (or mash with a hand masher, or use an electric mixer).

Pour the oil onto the potatoes and mix with a wooden spoon.

Bring the milk to a boil in a small saucepan. Pour half the milk mixture into the potatoes. Add desired amount of salt and pepper and decide if you'll need to add the remaining milk (it depends on your preference). Add chopped herbs.

Keep the potatoes warm over a pot of simmering water (you'll want to cover the mashed potato pan to keep the potatoes from drying out).

Recipe 3: Roasted Garlic Mashed Potatoes

Roasting garlic makes it sweet and delicious. If you've never tried this, give it a try.

You'll need:

1 head of roasted garlic (to roast: cut the top 1/3 off the head of garlic, drizzle with 1 tablespoon of olive oil, cover with aluminum foil and roast at 400 degrees for 45 minutes)

4 pounds russet (brown) potatoes, peeled and diced into one-inch pieces

1 ½ cups whole milk

1 stick butter

½ tsp. black pepper

Kosher salt to taste

For this recipe:

You'll want to make sure the potatoes are relatively the same size to ensure even cooking.

Place the potatoes in a pot and cover with cold water. The water should be cold to ensure even cooking.

Place on the stovetop and bring to a boil. Simmer the potatoes, uncovered, until a knife inserted into the potato comes out easily. This will take about 15-20 minutes.

Drain the potatoes in a colander and run them through a food mill (or mash with a hand masher, or use an electric mixer).

Bring the milk to a boil in a small saucepan. Pour half the milk mixture into the potatoes and add the butter, diced. Squeeze the roasted garlic into the potatoes and stir with a wooden spoon. Add desired amount of salt and pepper and decide if you'll need to add the remaining milk (it depends on your preference).

Keep the potatoes warm over a pot of simmering water (you'll want to cover the mashed potato pan to keep the potatoes from drying out). Try these cheesy hashbrown potatoes, too!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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