Cipollini Mashed Potatoes

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* Exported from MasterCook *

 

Cipollini Mashed Potatoes

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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8 ounces cipollini onions -- trimmed, peeled & left whole

3 cloves elephant garlic or 6 large cloves regular

garlic -- peeled

6 tablespoons butter

6 Idaho potatoes -- peeled & cut into 1 " cubes

salt & freshly ground black pepper

 

Place the cipollini onions, garlic, and butter in the insert of the slow cooker.

Cover and cook on low for 12 to 14 hours until the vegetables are very soft and

dark mahogany brown. Drain, reserving the cooking liquid. Set aside the onions

and garlic.

 

Bring a large saucepan of water to a boil. Add the potatoes and cook at a

gentle simmer until they are fork-tender. Drain and return them to the saucepan

over low heat. Shake the saucepan over the heat to dry out the potatoes.

 

Off the heat, add the drained onions and garlic and some of the cooking liquid.

Use a hand-held potato masher to mash the potatoes with the onions and garlic to

the desired consistency. Season with salt and pepper to taste.

 

VARIATIONS: Seasoned with salt and pepper, the caramelized whole onions and

garlic with some of their juices make a wonderful pasta sauce. The drained

vegetables are perfect as a pizza topping, and the onion and garlic flavored

butter that rises to the top of the cooking liquid can be chilled and spread on

French or Italian bread or used to flavor cooked vegetables or enhance sauces.

After spreading the bread with this butter, warm it in the oven or toast it

under the broiler.

 

NOTE: To peel small onions easily, plunge them in boiling water for 10 to 15

seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins

will slip right off when loosened with a small, sharp knife.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 149 Calories; 9g Fat (51.5% calories from

fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 93mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0