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Old 02-26-2006, 09:51 PM   #11
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Originally Posted by kitchenelf
I do mine like this too - the garlic flavor really gets into the cream. I also add my salt and pepper to my cream (over salt and pepper though). This is a good way to also make scalloped potatoes. Just pour this mixture over your sliced potatoes but in the middle of the pan add some Fontina or Gruyere cheese and a slices of tomato if they are in season.
Elf, I never thought to use the garlic and cream for scalloped potatoes, it sounds great. The kids have been asking for them so next wekend I'll make them this way. I like scalloped potatoes, but didn't like onion in them as they just tasted to strong.. This should be lovely. Thank you.

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Old 02-26-2006, 10:31 PM   #12
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kadesma - here's the recipe I use.
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Old 02-26-2006, 11:11 PM   #13
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kadesma - here's the recipe I use.
Thanks Elf, I've made a copy and will make them up for next sunday..I really like the tomato addition, emm Thank you.

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Old 02-27-2006, 06:34 AM   #14
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I use several cloves of garlic chopped. Along with garlic I use chopped onion and then fry in butter for a short time and then add to potatoes. the butter really has a great garlic smell and taste.
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Old 02-27-2006, 06:57 AM   #15
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Since I am lazy, I usually throw a whole head (peeled) in to the potato water
Me, too, jenny. I just use 6-8 peeled cloves, but when you boil them along with the potatoes, it makes for easy clean-up. Taste great to me!

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Old 02-28-2006, 07:18 PM   #16
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Maybe you just needed a bit more salt that is usually what I need, I like to even put some salt in the boiling water.Potatoes can use up quite a bit of salt.
Sometimes I will also add a bit of chicken base to water for more flavor.
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Old 02-28-2006, 08:10 PM   #17
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Yes, please do salt your water when cooking the potatoes!

I've never made garlic mashed potatoes, but I had some really good ones at Applebys yesterday. They left the peelings on though, which I don't care for in my mashed potatoes.
Still, I didn't exactly turn them down!
One of my grandsons works there as a cook, and he says that while they make everything fresh, the seasonings, coatings and sauces are packaged or frozen.

I think the idea of simmering the garlic in butter is an excellent one. And I have been known to use my granulated garlic on many occasions. I also think the addition of a packet of Ranch Dressing mix to the potatoes might be worth a try. What the hey?

My favorite variation of mashed potatoes is with cream cheese and French Onion Dip. Garnish with a few chopped green tops of scallions if you wish.

Wouldn't Bleu Cheese be good in them?

I think I'm on a mashed potato trip here...
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Old 03-05-2006, 03:11 PM   #18
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Hey everyone. I love this forum. You guys are helpful big time! So here's what I did with bad bad garlic mashed potatoes.

I made potato pancakes by making them into patties, dipping them in a beat egg, coating them with flour and frying them in olive oil and butter. They were much better that way. I can't wait to try the cream and garlic recipe. That will RAWK!

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Old 03-05-2006, 04:59 PM   #19
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Potato pancakes!!!! YUM!

Constance - bleu cheese sounds great! Have you ever made a coleslaw with the addtion of bleu cheese? It's really good!

I'm hungry after reading all these posts!!
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Old 03-05-2006, 05:34 PM   #20
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heya, elfie! long time no see. I am making an adapation of your Gratin Dauphinois tonight (not enough real cream and no termaters).

sydfan - your solution suonds like a good save to me!
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