Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Cream of Green Garlic & Potato Soup Recipe - Cream of Potato Soup with Garlic
Learn how to make a Cream of Green Garlic & Potato Soup Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Cream of Green Garlic & Potato Soup Recipe!
Cream of Mushroom Garlic Soup : Ultimate Food
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Cream of mushroom garlic soup is something you would traditionally make from scratch for the maximum amount of flavor. Make cream of mushroom garlic soup with help from an experienced chef in this free video clip.
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Bio: Rick Tarantino, aka Chef Rick, is a professional chef who has appeared on several talk shows and television stations, including Good Morning America and The Food Network.
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Series Description: You don't have to have years of culinary experience to cook like a professional chef - you just have to know how to get the most out of your ingredients. Get tips on bringing ultimate food into your home with help from an experienced chef in this free video series.
Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
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You must try this French garlic soup.
Join my online French cooking classes ????????: BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! This French garlic soup (velouté) is something you must try at least once in your life; it's creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it's super healthy. According to some health pundits garlic soup is more potent than antibiotics.
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock:
How to make a mayonnaise:
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Restaurant Style Garlic Soup / Healthy Dilicious Garlic Soup Recipe / Garlic Soup
Garlic Soup With Leek????
This Garlic Soup is incredibly Dilicious and Nutritious. Very yummy dilicious Garlic soup Loaded with Goodness of Garlic and leek. It's a complete meal with some crispy croutons. During sickness when you need extra immune having a bowl full of Garlic Soup boost your immune power. I have Added some fried Garlic instead of croutons in my garlic soup . Adding cream makes this soup Amazingly silky, rich and smooth. Do try this dilicious recipe of Garlic Soup.
Ingredients:
2 tbs butter or oil
1 onion
1 1/2 cup chopped leek
1 potato
20-25 pods Of garlic
Salt to taste
Pinch of dried thyme
2 cups chicken or Vegetable stock
1/2 cup of cream
2 tbs of coriander leaves
2 tbs of fried Garlic
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CREAMY GARLIC SOUP | Italian Style
Vanquish your inner demons with this creamy garlic soup! It's a hearty and healthy way to get your dose of immunity especially during these times! With abundant garlic, this soup will not only boost your immune system but it will also tickle your taste buds! Cooked Italian style, with crispy croutons, and a liberal amount of herbs and parsley, this hearty soup will surely slay the dining scene with its extreme garlic-ness!
Ingredients
2 medium potatoes
1 brown onion
1 large leek
2 whole small heads of garlic (2oz - 60g each)
7 cups chicken stock
1/2 tsp dried thyme leaves
1/2 cup cream
1/2 cup olive oil
1 cup chopped parsley
6 slices of rustic bread for Croutons
Salt and pepper
Bread for croûtons, approx 8 slices.
Salt and pepper
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ITALIAN GARLIC SOUP RECIPE: How to Make the Best Garlic Soup! |Ant's Kitchen
Italian Garlic Soup Recipe: How to Make the Best Garlic Soup! | Ant's Kitchen |
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Ingredients for:
1) Italian Garlic Soup:
- Leek – 1 Large
- Yellow Onion – 1 Large
- Olive Oil – ¼ Cup
- Garlic – 2 Heads
- Potatoes– 2 Medium
- Dry Thyme – 1 Tablespoon
- Chicken Stock – 7 Cups
- Salt – 1 Teaspoon
- Black Pepper – 1 Teaspoon
- Heavy Cream – 2/3 Cup
- Fresh Parsley – ¼ Cup
- Rustic Bread – 5 Slices
Preparation:
- On a chopping board, wash and chop a large leek and finely chop one large onion.
- In a heavy pot, preheat a quarter cup of olive oil.
- Add the leek and the onion and leave to sweat for 10 minutes on low heat.
- While cooking, roughly chop 2 heads of garlic and add to the pot.
- Cut two potatoes into dice cubes and add to the pot. Add a tablespoon of dry thyme.
- Add to the pot the chicken stock, season with salt and black pepper, and let simmer for 15 minutes.
- Add heavy cream, mix well, and blend everything until smooth and creamy.
- Chop some fresh parsley and add to the garlic soup. Mix well.
- To prepare the croutons, dice cut rustic bread into cubes and fry slightly until golden and crispy.
- Serve the Italian garlic soup with the croutons and fresh parsley.
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How to Make Roast Garlic Soup | Low-Carb, Keto, Gluten Free
Roast garlic is incredible. You know whats more incredible? The soup of the roast garlic! Full of aroma and rich in flavor - but not a thick and heavy soup. You'd be surprised - this soup is even great in the heat. The lemon (don't skip the lemon!) provides a stark citrus contrast to the rich but mellow garlic. And here's the cool thing: it's low-carb, keto friendly, and gluten-free (no roux!).
Checkout the video on how to make roast garlic here:
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INGREDIENTS:
- 30 garlic cloves, unpeeled
- 20 garlic cloves, peeled
- 1 large onion
- 1½ tsp chopped thyme
- 2 tbsp (100g) butter
- 4 tbsp olive oil
- 3.5 cups / 0.8 L chicken stock (or low-salt chicken broth if you cant find stock)
- 4 oz (120 mL) heavy cream
- salt
- pepper
- parmesan cheese
- 1 lemon (or 4 lemon wedges)
HARDWARE
- baking sheet
- aluminum foil
- pot
- immersion blender or blender
DIRECTIONS
1. Preheat the oven to 400°F / 205°C.
2. Remove 30 cloves of garlic from the heads of garlic, do NOT peel the skin.
3. Add the garlic cloves to a container, add about 2 tbsp of olive oil and shake/swirl the container to cover the garlic.
4. Cover the baking sheet with aluminum foil, then spread the garlic cloves onto the baking sheet, making sure to spread them out evenely.
5. Place the baking sheet with the garlic into the oven for 20-40 minutes or until the garlic skin is slightly brown.
6. Remove from the oven and let cool. If you cant wait for it to cool, simply be careful, duh.
7. Peel the garlic skin from the cloves and set aside. The easiest method is to grab the clove with both hands using your index fingers and thumbs. Perform a slight twisting motion and the skin will come right off!
8. Set the garlic aside. Get the remaining garlic for the recipe and peel it (you will need about 20 peeled cloves of garlic). Then, set them aside.
9. Next, slice and dice the onion so that they are mostly the same size. We're going to blend it later, so it doesnt have to be pretty, just evenly cut so that it all cooks at the same speed.
10. Set the onion aside and chop the thyme. to do so, run your thumb and index finger down the stem, against the angle in which the leaves are sprouting. This will easily remove the leaves. Then take the tender tip of the stem off and discard the stem. Chop the leaves.
11. In a pot, bring the heat to medium-high and add your butter and olive oil.
12. Once the butter is melted, add the onions and thyme - cook until the onions become translucent, about 5-7 minutes.
13. Add the raw garlic and the roast garlic. Cook for 3-4 minutes.
14. Add the chicken stock, bring the heat to a simmer, cover, and cook for about 20 minutes or until the 'raw' garlic is tender.
15. Lower the heat on the soup. If you have an immersion blender, use it to blend all the ingredients in the pot until it has a smooth consistency. If you dont, have an immersion blender, work in batches to add the soup into a blender and blend it until smooth.
16. Once the soup is back in the pot, add the heavy cream and bring to a simmer. (if you add the heavy cream before, you could end up with garlic whipped cream!)
17. Salt and pepper to taste.
18. Take off the heat and enjoy.
19. The soup serves about 4 people. To plate - add parmesan cheese and squeeze 1 lemon wedge into each bowl. Enjoy the amazingness that is roast garlic soup!
#roastgarlic #roastgarlicsoup #garlicsoup
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Easy Garlic Bread | One Pot Chef
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Easy Garlic Bread is a simple but delicious side dish, perfect for serving with Italian food, pizza, pasta or hearty soups and casseroles. Fresh bread is combined with a garlic and herb infused butter mixture to create and all-time classic that everyone will love - Give it a go!
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INGREDIENTS IN THIS DISH:
1 French Bread Loaf (Baguette)
100g Butter (or Margarine)
Minced Garlic (to taste)
1 Teaspoon of Chopped Parsley
Preparation Time: 5 minutes
Cooking Time: 15 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
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Creamy Garlic Soup
Head to the store to stock up on garlic (and mouthwash) for this recipe
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Spanish Garlic Soup - Sopa de Ajo Recipe - Bread and Garlic Soup
Learn how to make a Spanish Garlic Soup recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Sopa de Ajo!
GARLIC SAUCE for Shawarma / Grilled foods - Toum - Easy Blender recipe
#garlicsauce #shawarma
The Arabian Garlic sauce - Toum is absolutely delicious and a must with your Middle eastern spread. Especially with Shawarma or Fried chicken. Toum, the word actually means Garlic! But the sauce is called Toum as well. Although it is an emulsified sauce like Mayo, You can not make it by mixing garlic with Mayo.
Here, we take a look at how to make it easily at home. This recipe DOES take some practice, but if you follow this garlic sauce recipe video, you will be making delicious toum at home! Here, we use a blender to make this awesome sauce.
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AND check out -Delicious Homemade Chicken Shawarma Recipe link below - you don't want to miss it!
also AL BAIK BROASTED CHICKEN RECIPE :
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Toum Recipe (on blog) HERE:
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Please watch: How to make Mayonnaise ( 3 METHODS ) - Perfect Homemade Mayo
Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must try recipe. This sauce is perfect over Steak, Chicken, Pies and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curley Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Reasons to Smile
Traditional Garlic Soup Recipe
Make Garlic Soup with these easy to follow directions as Richard makes this simple hearty soup that's full of flavour and goodness. More great recipes and food info can be on our website or
Questions and comments are welcome!
Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce
Here’s one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière - served with white wine and garlic butter sauce.
This timeless French bistro dish can be found on menus throughout Paris and London, as well as most seafood restaurants here in California. It looks fancy and complicated, but in fact it’s one of the easiest dishes you can make. Serve with a good crusty French roll or crispy salted French fries as an accompaniment. You’re going to love this!
Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce
1.5 pounds fresh mussels (we used Penn Cove, Washington mussels)
2 tablespoons extra virgin olive oil
2 heaping tablespoons of my garlic-shallot puree (or) 4 cloves garlic and one small shallot, minced
1 cup Chardonnay, or other white wine
1/2 cup heavy cream
4 tablespoons Kerrygold Irish butter (we used salted)
1/4 cup of chopped Italian parsley
Kosher salt to taste
Accompany with: Fresh baguette, toasted with butter - or crisp cooked French Fries (for dipping!)
Prepare mussels by rinsing in cold water, removing dirt and debris. Remove “beard” by pulling toward the hinge of the shell. Check for cracked or dead mussels and discard. You can tell if a mussel is dead by tapping on its shell. If it closes, it is good and still alive. If it does not close, discard. Fresh mussels should smell like the ocean and be moist, black and shiny.
Once mussels have been cleaned, prepare a large stock pot or dutch oven. Heat olive oil in the pot over medium-high heat. Add the garlic and shallots. Stir for a minute.
Add mussels and stir to coat the mussels with the oil and garlic shallot puree. Add butter, and lightly stir until melted. Add wine and stir lightly. Add the heavy cream, parsley and salt to taste- about two good size pinches. Stir to mix all ingredients.
Cover and reduce heat; simmer 10-15 minutes, stirring half way through. Serve mussels immediately with a crusty toasted baguette or crispy French Fries (for a Moules Frites recipe). Add more fresh chopped parsley as garnish on both the mussels and the garlic toast/French fries.
Creamy Garlic Prawns (Shrimp)
Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that's a cut above your basic recipes - deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!
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Garlic Soup - Winter Special Recipe By Food Fusion
Try this exceptionally great tasting Garlic Soup recipe, perfect for your immune system and to keep your body warm. #HappyCookingToYou #FoodFusion
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Garlic Soup
Serves 2-3
Recipe in English:
Ingredients:
-Chicken bones 250g
-Gajar (Carrots) 2 medium
-Hara pyaz (Green onion) ½ Cup
-Pyaz (Onion) 1 large
-Tez paat (Bay leaf) 1
-Sabut kali mirch (Black peppercorns) 6-7
-Namak (Salt) 1 tsp or to taste
-Sirka (Vinegar) 1 tsp
-Water 3 Cups or as required
-Makhan (Butter) 2 tbs
-Olive oil 2 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) 20-25 cloves
-Aalo (Potato) cubes 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Doodh (Milk) ¾ Cup
-Fresh parsley/Coriander chopped 2-3 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Fresh parsley/Coriander chopped
Directions:
-In saucepan,add chicken,carrots,green onion,onion,bay leaf,black peppercorns,salt,vinegar and water,mix well and bring it to boil (remove scum),cover and cook on medium low flame for 20-25 minutes,stock is ready then strain & set aside.
-In a pot,add butter,olive oil and let it melt.
-Add onion and sauté until translucent.
-Add garlic cloves,mix well and cook on medium low flame until light golden (10-12 minutes).
-Add potato and mix well.
-Add prepared stock,salt and black pepper crushed,mix well and bring it to boil,cover & cook on low flame for 10-12 minutes.
-Add milk,mix well and bring it to boil,cover and cook on low flame for 4-5 minutes.
-Turn off the flame and blend well with the help of hand blender.
-Turn on the flame,add fresh parsley/coriander and black pepper crushed,mix well and cook for a minute.
-Garnish with fresh parsley/coriander,bread croutons & serve!
Recipe in Urdu:
Ajza:
-Chicken bones 250g
-Gajar (Carrots) 2 medium
-Hara pyaz (Green onion) ½ Cup
-Pyaz (Onion) 1 large
-Tez paat (Bay leaf) 1
-Sabut kali mirch (Black peppercorns) 6-7
-Namak (Salt) 1 tsp or to taste
-Sirka (Vinegar) 1 tsp
-Water 3 Cups or as required
-Makhan (Butter) 2 tbs
-Olive oil 2 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) 20-25 cloves
-Aalo (Potato) cubes 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Doodh (Milk) ¾ Cup
-Fresh parsley/Coriander chopped 2-3 tbs
-Kali mirch (Black pepper) crushed ¼ tsp
-Fresh parsley/Coriander chopped
Directions:
-Saucepan mein chicken,gajar,hara pyaz,pyaz,tez paat,sabut kali mirch,namak,sirka aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko nikal lein aur dhak ker darmiyani halki ancch per 20-25 minutes kliya paka lein,stock tayyar hai phir strain ker ka side per rakh dein,
-Pot mein makhan aur olive oil dal ker melt ker lein.
-Pyaz dal dein aur translucent hunay tak sauté ker lein.
-Lehsan dal ker ache tarhan mix karein aur darmiyani halki ancch per light golden hunay tak paka lein (10-12 minutes).
-Aalo dal ker ache tarhan mix karein.
-Tayyar yakhni,namak aur kali mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 10-12 minutes kliya paka lein.
-Doodh dal ker mix karein aur ubal anay ka bad dahk dein aur halki ancch per 4-5 miutes kliya paka lein.
-Chulha bund ker dein aur hand blender ki madad sa ache tarhan blend ker lein.
-Chulha on karein,fresh parsley/hara dhania aur kali mirch crushed dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Fresh parsley/hara dhania aur bread croutons sa garnish ker ka serve karein!
Tourin à L'ail Recipe - How to Cook French Garlic Soup
I can't get over how delicious and simple this French garlic soup recipe is. Tourin À L'ail uses ingredients you've probably got on hand, and takes about 30 minutes to make. Perfect for a romantic dinner for one after a long day at work
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Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! FULL RECIPE:
Creamy Garlic Mushroom Chicken Recipe | One Pan Chicken Recipe | Garlic Herb Mushroom Cream Sauce
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INGREDIENTS
1.5 to 2 lbs boneless skinless chicken breast (season to taste)
8 oz baby bella mushrooms
4 tbsp unsalted butter
half of small onion (1.5 oz to 2 oz )
3 cloves garlic minced
salt and pepper to taste
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp fresh parsley
1 tbsp fresh chives
3 cups (24 oz) heavy cream (or half and half)
2 to 3 oz grated parmesan cheese
CHICKEN SEASONING
1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp salt
VINAIGRETTE
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp maple syrup (or honey)
2 tbsp olive oil
salt and pepper to taste
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Creamy Roasted Garlic Yukon Gold Mashed Potatoes Recipe
Believe it or not, there’s an art even to making something as simple as mashed potatoes.
It’s understanding these simple techniques so that you can make absolutely anything homemade, which only takes a few more minutes and steps while always rendering the best food out there.
Ingredients for this recipe:
• 1 ½ cups olive oil
• ½ cup trimmed garlic cloves + 10-12
• 1 cup heavy whipping cream
• 2 sticks unsalted butter + 4 tablespoons melted
• 4 pounds peeled and quartered Yukon potatoes
• ¼ cup sour cream
• sea salt and cracked pepper to taste
• chopped fresh chives for garnish
Serves 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil and ½ cup of garlic cloves to a small pot and heat over low heat until brown and tender, about 20 minutes. Strain and keep both to the side.
2. Next, add the cream and sticks of butter to a separate small sauce pot and keep warm over low heat. It should be melted before using.
3. Add the potatoes to a large pot of salted water along with the 10-12 garlic cloves and cook over medium-high heat to a low boil for 10-12 minutes or until the easily fall off a fork when piercing.
4. Strain the potatoes and transfer along with the roasted garlic cloves to a food mill, stand mixer, hand mixer or hand masher and mash the potatoes until smooth.
5. Fold in the hot cream and butter, ½ cup to ¾ cup of roasted garlic olive oil, sour cream, salt and pepper using a rubber spatula to completely combine. See Note.
6. Serve the potatoes with extra melted butter and chopped chives for garnish.
CHEF NOTES:
• In my own humble opinion, the best potato out there for mashing are Yukon potatoes because of their balance of sugar to starch, but you can absolutely use russet or red new potatoes in this recipe.
• If you notice the mashed potatoes have sucked up all the cream and oil and are really thick, feel free to add more oil and sour cream to help thin out a little bit.
• REHEATING YOUR GARLIC MASHED POTATOES: To reheat the garlic mashed potatoes simply add your desired portion to a small sauce pot with a little bit of butter or milk and heat over low heat until hot. In addition you can simply add them to the microwave and heat until hot.
• STORING AND FREEZING CHICKEN STOCK: Garlic mashed potatoes can be stored in the refrigerator covered in plastic for up to 4
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Garlic Mashed Potatoes
Garlic mashed potatoes are a delicious side dish that pair well with seafood, poultry or beef.
Chef Jason Hill shows you how to make a garlic mashed potatoes recipe that you're sure to enjoy. This also goes well as a Thanksgiving side dish.
This garlic mashed potato recipe uses
2 cups cream or milk
8 tablespoons butter
2 pounds russet potatoes, peeled
1/2 cup fresh grated Parmesan cheese
2 cloves garlic, peeled and minced
1 tablespoon salt, or to taste
Pepper to taste
Cut potatoes in half, then cut into cubes.
Add potatoes to rapidly boiling water.
Melt down butter in a sauce pot over low heat. Add minced garlic and stir about 2 minutes. Stir in cream. Bring cream to scalding point, stirring and watching. Do not boil over the cream or walk away. Once small bubbles start to form on the edge of pot, remove the cream mixture from heat. Set aside.
Check potatoes for doneness after 20 minutes. When it breaks apart easily, they are ready, approximately 25 minutes. Strain potatoes, and then add them back into the pot.
Using a wire whisk, add cream to potatoes, a little bit at a time, mashing and whisking to get the creamy consistency you want. You may not use all of the cream.
Stir in grated parmesan cheese. Add about 1 tablespoon salt and pepper to taste. Enjoy! SUBSCRIBE!
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How to Make Steakhouse Style Garlic Mashed Potatoes | The Stay At Home Chef
Perfect Steakhouse Style Garlic Mashed Potatoes are a classic side dish. They are creamy and have a punch of garlic flavor. This recipe will make you feel like you are eating in a restaurant!
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✅Ingredients
• 6 cups chicken broth
• 5 pounds red potatoes, unpeeled
• 5 cloves garlic, whole
• ½ cup salted butter
• 4 ounces cream cheese
• ½ cup buttermilk
• 1 teaspoon salt
✅Instructions
1️⃣ 00:00:15 - Cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and whole garlic cloves into a large pot. Add in the chicken broth to cover the potatoes. Bring to a boil over high heat. Boil until potatoes are tender, about 15 minutes.
2️⃣ 00:01:07 - Strain the potatoes from the broth and put the cooked potatoes and garlic cloves into a large mixing bowl.
3️⃣ 00:01:19 - Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.
4️⃣ 00:02:08 - Serve hot.
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