Saltgrass Steakhouse Garlic Mashed Potatoes

Wednesday, April 14, 2010

Here is the recipe I told you I would give you.... they are so yummy.  Enjoy!

 Saltgrass Steakhouse Garlic Mashed Potatoes
2 medium russet potatoes (each about 8 to 10 ounces)
3 tablespoons unsalted butter, brought to room temperature, divided
1 small head of garlic
1 tablespoon extra virgin olive oil
2 tablespoons chicken stock
1/3 cup milk, plus extra if needed
Salt and pepper, to taste

Preheat over to 375 degrees.  Line a baking sheet with parchment paper of aluminum foil.

Wash and dry the potatoes, the rub them with 1 tablespoon of the soften butter.  Place on the baking sheet and bake until the potatoes are tender when pierced with a fork, about 60 to 75 minutes.

Cut off the top of the garlic head so that all cloves are exposed.  Placed the garlic in an ovenproof baking dish and drizzle with the olive oil and chicken stock.  Cover tightly with aluminum foil and roast in the oven until soft, about 45 minutes.  When cool enough to handle, squeeze out the pulp and smash with a fork;  discard the garlic skins.

Cut the unpeeled potatoes into large chunks, and place in a large mixing bowl.  Add the remaining two tablespoons of butter, milk and 1/2 of the roasted garlic pulp.  Beat with a hand held mixer until just mixed.  Season to taste with salt, pepper and additional garlic.  The beat until the potatoes are thoroughly mixed.  (Note:  Potatoes should not be completely smooth, bits of skin and small lumps of potato give these mashed potatoes an appealing hearty texture.)

Happy Eating!!

No comments:

Post a Comment

Thanks for taking a moment to read the Sowell Life.

CopyRight © | Theme Designed By Hello Manhattan