"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Garlicky Mashed Potatoes with Frizzled Onions Recipe

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This recipe for Garlicky Mashed Potatoes with Frizzled Onions, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Bahr
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium cloves of garlic, peeled
½ tsp. virgin olive oil
6 quarts of water
8 small russet potatoes (5 to 6 ounces each)
½ c. milk
6 tbsp. salted butter, at room temperature
2 oz. cream cheese, at room temperature
¼ tsp. salt
Freshly ground pepper
½ c. sour cream, at room temperature
1 recipe Frizzled Onions (Recipe follows)

Directions:
Directions:
Preheat the oven to 450º. Place the garlic cloves on a 6x6 inch of aluminum foil. Drizzle with the olive oil. Close the foil to form a tight package. Roast in the oven for 30 minutes. While garlic is roasting, bring the water to a boil in the saucepan. Peel the potatoes well, removing all blemishes. Put the potatoes in a mixing bowl with water to cover. When the water has boiled, cook potatoes until soft, about 25 minutes, and drain well. Do not wash the saucepan. While still warm, mash the potatoes with either a hand masher or an electric beater. Remove the garlic from the foil. Cut off tip of each clove and squeeze the “garlic paste” into the unwashed, large saucepan. Add milk, butter, cream cheese, salt and pepper to the garlic. Heat and stir until the mixture is smooth. Blend in the mashed potatoes. Add the sour cream and blend well. Make the Frizzled Onions.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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