Garlic Potatoes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Garlic · Vegetable Dishes

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Garlic Potatoes

From Dorothy McNett's recipes at A great side dish to serve with fish or meat steaks, etc. Garnish with wonderful olives when serving. AND, if you have already roasted some heads of garlic, simply replace one squeezed out head of roasted garlic and you will not have to saute them.

3 medium sized russet baking potatoes
40 cloves of garlic, peeled (or 1 head roasted garlic)
1/4 cup unsalted butter or olive oil
3 tablespoons all purpose unbleached flour, or quinoa flour
1/2 to 3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 cup milk, warmed a bit
parsley, snipped
assorted olives, as desired,for serving

Peel, or do not peel, the potatoes and cut them into chunks. Place into a glass or ceramic batter bowl. Cover with a glass or ceramic plate or waxed paper. Cook in microwave using 3-4 minutes per potato as a guide, about 8-12 minutes, or until tender. Mash and set aside. In meantime, in a heavy bottomed sauté pan, sauté the garlic cloves in the butter or oil for about 10 minutes or until very tender and just beginning to brown. Stir often. (or, use one head of already roasted garlic!) Mash up a little with the back of a spoon or masher, and then whisk in the flour, salt, and pepper and then carefully and gradually whisk in the milk. Cook for about 1 minute to make a nice white sauce. Combine with the mashed potatoes, correct the seasonings if needed, and serve sprinkled with parsley and a few olives.

Recipe created 1997-07-21.

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