patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy at AllPosters.com
La Belle Cuisine
My Favorite Garlic and Onion
10 cloves garlic
1 large yellow onion
2 tablespoons butter
2 pounds Russet potatoes, peeled,
cut into chunks
4 tablespoons olive oil
1 cup heavy cream
Salt and freshly ground black
pepper to taste
2 bunches fresh basil, coarsely
Peel and press the garlic; cover and set aside.
Peel the onion, halve it and cut it into thin slices. Sauté the
the butter over medium heat, stirring frequently, until they are nicely
browned. Cook the potatoes until tender, about 20 to 25
press them through a potato ricer while they are still warm.
In a small skillet sauté the garlic until it is golden, remove it
slotted spoon and drain it on paper towels.
To the potato mixture add the garlic oil, heavy cream and
1/2 cup hot water (the amount of liquid you need will vary somewhat depending
on the potatoes used). Combine well using a wire whisk.
Season with salt and freshly
ground black pepper.
Place the potatoes in a serving dish and top with the sautéed
garlic. Garnish with coarsely chopped basil, if desired. Serves 6.
Featured Archive Recipes:
Creamy Mashed Potatoes with
Caramelized Onions (Wolfgang Puck)
Mashed Potatoes with Four Variations
(Union Square Cafe)
Mashed Potatoes (Tyler Florence)
Index - Side Dish Recipe Archives
Index - Vegetable Recipe Index
Daily Recipe Index
Recipe Archives Index