Garlic Mashed Potatoes

Yields: 4 Servings

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
½ stick butter, softened
Salt and pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.

Put the cut potatoes in a large pot, cover with cold water, and add salt. Bring to boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander.

While the potatoes are still warm, press them through a potatoe ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Prep Time: 30 minutes
Cook Time: 40 minutes

Mashed Potato Casserole

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream
cheese, butter milk, garlic, dill weed and salt and pepper. Place in a
casserole dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 30
minutes.

**You can add sauteed onions to this, if desired. Stir through before
placing in dish and baking..

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German Food

Lobster Mashed Potatoes 

Ingredients:
1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
½ cup cream, heated 

Preparation:
Either buy a cooked lobster at a supermarket that offers
cooking at no charge or boil the lobster in water to cover
for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise.
Place in a pan, cover with water and bring to a boil.
Reduce heat to medium, partially cover and simmer for 20 minutes,
or until soft. When done, remove from heat but do not drain. 

Meanwhile, with kitchen scissors, remove meat from
claws and tail of lobster.
Place entire lobster shell in a 3-quart saucepan.
Add 3 cups of cold water and bring to a boil.
Cover and simmer 10 minutes. 

Drain broth in a sieve set over a bowl. Discard shells.
Return broth to pan. Boil until liquid is reduced by half.
Measure out ½ cup. Freeze remaining broth to use later. 

Dice lobster meat very fine. In lobster pan (do not wash),
melt butter over medium heat. Add lobster and green onions.
Sauté for 3 minutes to flavor the butter. Set aside. 

Drain potatoes and return to pan.
Shake over medium heat to evaporate any remaining water.
Remove from heat. Add the ½ cup lobster broth, salt and pepper.
Mash by hand with a potato masher until fairly smooth.
Add enough of the cream to produce a fluffy texture,
mashing until smooth. Taste potatoes and add more salt and pepper
if necessary. Add the butter, lobster and onions; mix thoroughly.

Molasses Mashed Sweet Potatoes  

Serves 8

4 medium sweet potatoes (2 lbs. total), peeled and cut into 1 inch chunks
8 small carrots (1 lb. total), peeled and cut into 1 inch chunks
4 medium parsnips (1 lb. total), peeled and cut into 1 inch chunks
Kosher salt
4 Tbs unsalted butter
¼ cup sour cream
¼ cup molasses
1 Tbs finely grated fresh ginger
½ cup half and half
Freshly ground black pepper

In a large saucepan combine the sweet potatoes, carrots and parsnips;
cover with cold water. Bring to a boil, add 1 Tbs salt,
and simmer until tender, 15 to 20 minutes. 

Drain and return to the saucepan.
Set the pan over low heat, uncovered, and let the vegetables dry in the pan
for about 2 minutes, shaking the pan occasionally so they don't stick.
Pass the vegetables through a food mill, or mash them by hand if you prefer.

Stir in the butter, sour cream, molasses, ginger and half and half.
If you are preparing the potatoes ahead of the rest of the meal
reserve 2 Tbs of the half and half for reheating. 

Add ½ tsp salt and pepper to taste.
Adjust seasonings and serve.

Cheesy Mashed Potatoes 

2 pounds baking potatoes, cooked until tender
3/4 cup to 1 hot milk
2 tablespoons butter
4 ounces American cheese, cut in small squares
3/4 cup shredded extra sharp Cheddar cheese
1/2 teaspoon pepper
1/4 teaspoon salt
pinch cayenne
Mash potatoes with half the milk and butter.
 Add cheese.
Add remaining milk and butter and seasonings. Beat until creamy.