charon54
My two boys!
Member since 5/05 7279 total posts
Name:
Rebecca
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Low-fat Garlic Mashed Potatoes and Potato Croquettes
I made mashed potatoes last night which used very little milk and no butter and they came out great. It's a great recipe for those who don't want all that fat. Then I made potato croquettes (which were not low-fat) out of the leftovers tonight.
4 large russet potatoes (about 2 pounds), peeled and cut into 2-inch pieces
1 teaspoon salt
2 to 3 teaspoons warm low-fat milk
2 tablespoons Roasted Garlic Cloves, recipe follows
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes or dry the potatoes out.
Remove from the heat and run through a potato ricer (or mash with fork, but they won't be as smooth). Stir in the milk, mashed garlic and olive oil. Season with salt and pepper, to taste, and serve immediately.
Roasted Garlic Cloves:
Unpeeled garlic cloves, as needed
Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
Potato Croquettes
4 large eggs
1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
Garlic Mashed Potatoes, chilled
Extra-virgin olive oil, for frying
1. Preheat the oven to 250°. Whisk the eggs in a bowl. Place the flour and bread crumbs in two other bowls.
2. With your hands, roll 1 rounded tablespoon of the mashed potatoes into a ball. Roll the ball in the flour, eggs and bread crumbs, and place on a baking sheet. Repeat with the remaining ingredients and refrigerate for 30 minutes.
3. In a large, deep skillet, heat 1 1/2 inches olive oil over medium-high heat. When the oil is hot but not smoking, fry the potato balls in batches, turning gently, until golden, about 2 minutes. Remove with a slotted spoon and drain on paper towels; keep warm on a baking sheet in the oven and fry the remaining croquettes.
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