1 pound potatoes, peeled and cubed. 2 gloves garlic, peeled.
Combine in a pot and cover with water by 1 inch. Cover pot and bring to a boil. Reduce heat to medium and boil until done.
Add one cup chicken broth slowly until the mixture reaches the desired consistency (you might not need the entire cup worth).
Serve immediately, garnish with parsley.
I don't know what I did but this recipe still tasted like raw potatoes. With the sauce from the pot roast over them they tasted fine, but it was a little disappointing. I think that next time I make these I will use red potatoes instead of russets. Maybe even the Yukon Gold potatoes like the recipe suggests, if I remember to pick some up before hand and have the extra $$$.
What's the gluten ingredient in regular garlic mashed potatoes? Or is it more like the FAT FREE Jell-o that's always been fat free and now tells me so on the box?
ReplyDeleteLOL.
ReplyDeleteThe answer to that is: It depends on what it's made of. :-)
This recipe calls for chicken broth and some broth and/or bouillon has wheat in it. So you would need to make sure that your broth is gluten-free. The garlic mashed potatoes at Outback Steakhouse are gluten-free.
When we went to Colorado Springs this summer we went to a restaurant called Joseph's that people rave about and say that they have gluten-free items on the menu. Unfortunately their garlic mashed potatoes are NOT gluten-free which was disappointing. The rest of the food there was fabulous so that helped a little.
I just made this recipe last night. I used red potatoes instead of the russets, margarine instead of oil. They didn't turn out half bad, but there was just a hint of garlic to them instead of the more potent garlic flavor of the restaurant variety. There is always next time to try and get it right. :-)
ReplyDelete