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Tuesday, December 28, 2010
Garlic Mashed Potatoes
Garlic Mashed Potatoes is a hearty appetizing food that is easy to make outdoors as the Chuck Wagon Cook and cowboy chefs often do adding this dish to the many other favorite entrees.
This easy recipe also adds using an onion to enhance other flavors with the garlic and butter that will turn regular mash potato dishes into a gourmet flavor that would be appreciated from the Five Stars restaurants in Manhattan to the Badlands of Dakota.
4 lbs Potatoes
1 Large Yellow Onion
4 Cloves of Garlic
1 Stick of Butter
1 tbsp oil (vegetable oil) or animal fat oil
3/4 Cup of Milk
1 tbsp Ground Sea Salt
Freshly Ground Pepper
6 qt Dutch Oven
1 Campfire Tripod or a Campfire spit:
Wash each potato and then peel them. Remove any eyes and then chop potatoes into quarters or eighths depending upon the size of your potatoes. It should be about one inch square.
Peel the onion and then cut it into very thin rings. Now cut the onion rings into eighths.
Wipe inside of Dutch Oven with tablespoon of oil covering bottom and sides. Then pre-heat on low heat or near indirect flames with out lid.
Mince the garlic (use a garlic press it is the easiest and quickest way) or lay the meat cleaver over the garlic sideways and smash it. Remove and discard garlic skin.
Dutch Oven – should be warm. Add potatoes, onion, garlic and 1/2 tbsp of sea salt into oven then add water to cover and place lid on top of the oven. Place Dutch oven over flames resting about 6 inches above and cook potatoes. Check after about 20-25 minutes. They are done once a fork will pass through easily.
Once cooked, drain all water from Dutch Oven. You can use the lid by slightly moving it to the side to help strain the water and begin mashing. Add 1/2 sea salt, pinch of black pepper and butter. Work butter into the potatoes. Add milk and work into the potatoes until they become creamy. Once done mashing the potatoes simply put the Dutch oven’s lid back on and then place the Dutch oven containing the mashed potatoes back over fire using indirect heat to keep the mashed potatoes warm until it is time for them to be served.
Notes: Consider adding a little cheese to your potatoes as you mash them as this will make the final product pleasantly tangy and creamy.
A tripod works well outdoors as you can easily adjust the height over the fire. You may also use a fire spit to hang the dutch oven from, or use coals placing coals under the oven and on top of lid. OF course you can also use an indoor stove for that country cooking experience in desiring to cook indoors.
Since I like to use the lid to help strain water, I just use heat on the bottom as heat on the lid is really more applicable for baking and not necessary cooking this dish..
Safety: Always be aware the Cast Iron will get very hot. Use leather gloves to prevent skin burns.