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Garlic Mashed Red Potatoes Paula Deen

Garlic Mashed Red Potatoes Paula Deen. Squeeze the roasted garlic out of the skin into the smashed potato. Transfer the potatoes to a shallow baking pan and roast at 350 °f until potatoes are tender when tested with the tip of a knife.

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Spread in an even layer. Drain the potatoes and return them to the saucepan.

Directions In A Medium Saucepan, Cook The Potatoes In Salted Water Until Tender, About 15 Minutes.

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain in colander and transfer potatoes to a cookie sheet. In a saucepan, sauté garlic, butter, and flour over low heat for 5 minutes.

How To Make Mashed Red Potatoes.

Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add milk, butter, salt and pepper. Rinse with water to remove excess starches.

Garlic Mashed Potatoes | Paula Deen Hot Www.pauladeen.com.

 

Add the butter, sour cream. Drain water and coarsely smash potatoes with potato masher. Preheat the oven to 375 degrees f.

This Is The Only Way We Prepare Mashed Potatoes.

Spread in an even layer. Roast the potatoes until crisp and golden brown on the outside and tender on the inside, about 45 minutes, flipping halfway through. Drain the potatoes and return them to the saucepan.

Place Potatoes And Garlic In A Large Saucepan;

Pare a narrow strip of peel from the middle of each potato. Bag of red (new) potatoes. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes.

 

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