Fries with burgers, potato chips with hot dogs, and mashed taters with "fancy food" or roasted meats.
Here's our daughter's recipe that she makes on Christmas Day, when we always have beef tenderloin:
Rosemary-Garlic Mashed Potatoes
1 head elephant garlic, peeled
2 tablespoons extra-virgin olive oil
6 large new potatoes
Butter
Reduced-fat sour cream
1 large stalk of fresh rosemary (not from the garden – it’s too woody in December)
DIRECTIONS: Peel one head of elephant garlic. Drizzle with olive oil, wrap in aluminum foil, and bake at 350 degrees for 20-30 minutes. Scrub 6 large new potatoes (do not peel them). Cut into fourths. Boil for about 15-20 minutes or until done. Drain when cooked.
Finely chop enough rosemary to produce one tablespoon chopped.
Squeeze the garlic out of the skins. Mash it, and add to the potatoes a little at a time until you get the amount of garlic that you prefer. Then add the rosemary, a little at a time for the same reason. Add a tablespoon of extra-virgin olive oil. Add butter and sour cream to taste -- not much. Partially mash the potatoes, leaving some chunky pieces. Serves 8. That is, unless at least one of them is a hungry college student.
;-)
This works great with ham on Easter Sunday. But then we have started going to Blue Ridge Grill on Easter Sundays, so I'm not cooking.
Shall I have shrimp and grits or Georgia trout and arugula. Of course we'll have grilled asparagus. YUM!
Here's our daughter's recipe that she makes on Christmas Day, when we always have beef tenderloin:
Rosemary-Garlic Mashed Potatoes
1 head elephant garlic, peeled
2 tablespoons extra-virgin olive oil
6 large new potatoes
Butter
Reduced-fat sour cream
1 large stalk of fresh rosemary (not from the garden – it’s too woody in December)
DIRECTIONS: Peel one head of elephant garlic. Drizzle with olive oil, wrap in aluminum foil, and bake at 350 degrees for 20-30 minutes. Scrub 6 large new potatoes (do not peel them). Cut into fourths. Boil for about 15-20 minutes or until done. Drain when cooked.
Finely chop enough rosemary to produce one tablespoon chopped.
Squeeze the garlic out of the skins. Mash it, and add to the potatoes a little at a time until you get the amount of garlic that you prefer. Then add the rosemary, a little at a time for the same reason. Add a tablespoon of extra-virgin olive oil. Add butter and sour cream to taste -- not much. Partially mash the potatoes, leaving some chunky pieces. Serves 8. That is, unless at least one of them is a hungry college student.
;-)
This works great with ham on Easter Sunday. But then we have started going to Blue Ridge Grill on Easter Sundays, so I'm not cooking.
Shall I have shrimp and grits or Georgia trout and arugula. Of course we'll have grilled asparagus. YUM!
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those are the worst! tater tots are not in any way related to the potato!!!
and there is more to come :roll:
