Monday, 29 de April de 2013

Garlic mashed potatoes

15 Comments

Everybody has a visually terrible meal that we love with all our heart. Yesterday’s food all put together or cup noodles with ketchup. They are ugly – unless you are some sort of food designer that makes even them look cool – but they make us happy somehow.
I have my favorite dish, which I like to call “Ju’s gororoba”, in Portuguese. It consists of two tablespoons of white rice, one tablespoon of corn, half a tablespoon of black beans and a generous tablespoon of mashed potatoes. The strange thing is that I can’t eat this if it’s all separated on the plate, and so it becomes one of the ugliest things I have ever made in the kitchen. Just try and you’ll see. Nonetheless, I think it’s delicious and I can go down on it three times every meal.

pure_batatas_alho2
Every ingredient in my dish is easy to find at home, but for some reason, over the years, my mother’s mashed potatoes became less commom. She says it’s too much trouble to mash them. And I had to find a way to get what I needed. So I learned this amazing mashed potatoes recipe, with paprika and lots of garlic.

Roasted Garlic Mashed Potatoes
Recipe from Jelly Toast, with adaptations.

1,4kg potatoes, washed, peeled and cut in cubes
2 garlic heads
2 tablespoons olive oil
1 tablespoon salt
5 tablespoons (70g) butter
1 cup heavy cream
1 1/2 teaspoons paprika
Salt and pepper

1 – Set your oven to 400°F. While it heats up, remove the outer papery skin from the garlic and cut the top off with a very sharp knife, leaving each clove out. With a square piece of aluminum foil, make a small bag to hold the garlic heads. Drizzle with olive oil.

pure_batatas_alhoLike this.
2 – Roast for about 45 minutes, or until the garlic cloves are tender when you test them with a fork. If they aren’t, leave for another 5 minutes in the oven. When ready, put aside, opened.
3 – In a large sauce pan, put the potatoes in plain tap water to boil, along with the tablespoon of salt. Boil until they are easily pierced with a fork, about 20 minutes depending on your stove.
4 – When they are tender, drain them well and return the empty pan to the stove. Add heavy cream, butter and paprika and let it simmer.
5 – Squeeze each of the garlic cloves out of the heads and into the mixture. Let this boil for another 3 minutes.
6 – Add the potatoes back into the pan and give it a little stir. Turn off the heat and, with a potato masher or with a fork, mash it all together. Make sure the garlic is going in as well.
7 – Season with salt and pepper and be very happy.

pure_batatas_alho3
These mashed potatoes are another tastier version of the well-known Outback Steakhouse dish.

Tips:
– If it’s too much garlic for you, use only one head. If it’s too little, use two and a half.
– There’s no problem with a bit of potato skin with mashing them.
– With a potato masher, it might get a little clumpy, but you can always use a fork.

  1. 29 de April de 2013 - 13:39

    AMEI! Vou fazer o alho!

  2. 30 de April de 2013 - 16:33

    Hummm, adoro purê de batatas!! E faço um, super simples, que as crianças (e adultos) adoram. É o famoso purê da “tia Renata”. Só batata, manteiga (da boa) e creme de leite. Simples assim, mas super cremoso e saboroso. Juliana, com certeza vou testar esta receita, deve ser divina!!! Adoro alho assado. Depois te conto se fez sucesso aqui em casa.
    Ah, quanto a minha gororoba… Não misturo não, mas ninguém a entende. É arroz, feijão, carne moída bem temperadinha e banana cortada em rodelinhas. Delícia (estranho???). Beijo.

    • 25 de November de 2013 - 00:41

      Nossa Renata! Minha gororoba preferida é igual a sua! Adoro misturar carne moida com banana! rs :)

  3. Marina Lemos
    01 de May de 2013 - 17:06

    Ju, consegui fazer os macarons, acredita?! Nem eu tô acreditando! Você conseguiu??

    • 07 de May de 2013 - 23:20

      Ah, menina, 5 tentativas depois e eu assumi que o problema é meu forno. Tentei resolver de todas as maneiras, e continua saindo errado, bem tortinhos. Acho que meu forno está bem desregulado (comprovado pelo meu termômetro também). Vou ver o que eu faço, porque não dá mais pra gastar claras assim! Hahahaha!

  4. sarah
    04 de May de 2013 - 15:05

    Ju, adoro alho! Mamãe faz um creme com leite bem gordo, óleo e alho pra comer com churrasco que fica divino! Mas de uns tempos pra cá, não posso comer mto que tem me feito mal.. Acho que é a idade! Hahaahahah :)) Bjss

  5. Vivian
    07 de May de 2013 - 21:13

    Juuu posta receita de cupcakes pro dia das mães! =D

  6. ana cleide
    09 de May de 2013 - 16:27

    Juliana, Hum!sou fã de cupcake , alem da receita fofa eles ficam lindos e a imaginação voa. Com certeza vou experimentá-lo.
    Aproveitando a ocasião, quero deixar um abraço pra família e, em especial, pra sua Mamãe pelo nosso dia( Dia das Mães).Felicidades!

    • 13 de May de 2013 - 17:39

      Oi Ana!

      Feliz dia das mães (atrasado) pra você também, querida! Um grande beijo!

  7. Jo
    21 de March de 2014 - 08:12

    Oi, Ju. Por que água gelada nas batatas?

    • 23 de March de 2014 - 17:04

      Jo, você começa com a água gelada para poder cronometrar exatamente o tempo de cozimento. Se você ferver a água e depois colocar as batatas, o tempo de cozimento muda daquele que indiquei na receita, aí você precisa controlar sozinha! :)

  8. Livia
    21 de March de 2015 - 16:15

    Oi Ju, primeiro quero dizer que adoro seu blog! Dá vontade de fazer todas as receitas.. até o momento me aventurei em poucas e deram super certo!! Me diz uma coisa, qual a páprica você usou nessa receita? Usei uma de marca nacional que por ser avermelhada deixou meu purê alaranjado.. não ficou clarinho assim como o seu… Reparei que você salpicou algo por cima do purê, e me parece com a cor da páprica que usei…
    Mesmo ficando avermelhado o resultado é surpreendente! Muito saboroso!! O marido que não gosta de purê por achar “meio sem graça”, adorou essa versão!!! Mas fiquei curiosa em saber como você manteve a tonalidade do purê..
    Beijos

    • 21 de March de 2015 - 23:10

      Livia, uso páprica comum comprada no mercado mesmo. É dessa corzinha mesmo da foto. Você pode omitir ela do purê em si (e apenas salpicar por cima) pra manter a corzinha bacana! :) Que bom que o maridão gostou, aqui em casa essa versão é sucesso também! Beijo!

  9. 25 de November de 2015 - 07:49

    […] cobri esses cupcakes com cobertura, porque só queria fazer aquele purê de batatas como cobertura, e não tive tempo de fazer. Sobrou massa depois dos cupcakes, porque os fiz […]

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

Creative Commons License
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Contact

What if your question has already been answered on the FAQ? Read it just to make sure!

Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.