1 lb red potatoes
3 tbsp butter
1/4 cup half and half
4 cloves roasted garlic
Directions
To get the REAL flavor, these potatoes need to be baked, not boiled.
Bake them in a 350~ oven for 20-30 mins. This would be a great time
to roast the garlic too. You can either use a traditional roaster, or
just wrap the bulb in foil and roast that, be sure to coat the bulb
with olive oil. Remove the potatoes from oven and allow them to cool.
You can leave the peels on or off. I leave a few of them on. Chop
potatoes, add butter, and half and half, and mix with an electric
mixture. Add cloves of garlic, and add salt and pepper to taste. You
will want to reheat the potatoes before serving. Formatted by
jayne@idt.net
Servings: 1 servings
Bennagin's Garlic Mashed Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, in truth as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, early records were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, mint and dill. Moving on, we find two interesting recipe books which were published in the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is served today, but rather accounts of the types of meals eaten by the upper classes. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an increase in books on cookery, some of which still exist in private libraries. During the following few centuries, the powerful and wealthy tried to offer the most extravagent meals, and consequentially chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were starting to become popular mostly as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Bennagin's Garlic Mashed Potatoes recipe.
