- 2 sticks (1 cup) butter, softened
- 4 cloves garlic, minced
- 1/2 tsp. salt
- Combine all ingredients in a food processor and process until smooth.
- Spread on bread, then bake until lightly browned for garlic bread, or use a tablespoon to enhance the flavor of meats and vegetables
- If you won’t be using right away, roll the butter into logs and wrap in waxed paper. Refrigerate for up to 2 weeks or freeze for up to 6 months.
Garlic Cheddar Biscuits
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 1/2 cups garlic butter*, divided
- 1 cup grated sharp cheddar cheese
- 1 cup buttermilk
- Preheat your oven to 425° F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the 2 cups of cold garlic butter cold butter using a fork or pastry cutter until the mixture is the size of small peas.
- Stir in the cheddar cheese with a fork and add the buttermilk. Mix until the dough it mostly comes together. Work gently, using your hands at the end to form a 1 ½ inch thick disc.
- Turn the disc of dough out onto a lightly floured surface. Using a round biscuit cutter, or a juice glass dipped in flour, cut the dough into circles and place on the parchment paper lined baking sheets.
- Melt the remaining ½ cup of garlic butter and brush onto the dough circles.
- Bake for 10 to 12 minutes, or until lightly browned.
- Serve warm
Roasted Garlic Mashed Potatoes
- 1 head garlic
- 2 tablespoons extra virgin olive oil
- 2 pounds potatoes, peeled and chopped into 1-2 inch pieces
- 5 tablespoons butter
- 3/4 cup heavy cream
- Salt and white pepper, to taste
- Preheat oven to 350 degrees F.
- Peel the garlic; toss with olive oil place on a rimmed baking sheet
- Bake until lightly browned and softened, about 35-45 minutes. Remove from the oven and let cool slightly, then mash cloves into a paste.
- Place potatoes in a large stockpot and cover with cold water. Bring to a boil. Cook until fork tender, about 10-12 minutes, and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper.
- Serve immediately.
Herb Garlic Salt
- 6 cloves garlic, peeled
- 1⁄2 cup kosher salt
- 1 cup mixed fresh parsley, rosemary, thyme and sage. Adjust the quantities of each to your taste
- Crush garlic and coarsely chop in a food processor with half of salt to form a chunky paste.
- Slowly add the herbs and remaining salt; continue to chop into a fine paste.
- Spread on a parchment paper-lined baking sheet and let sit uncovered 8 to 24 hours until dry and crumbly.
- Store in an airtight container up to 1 month.
Copyright 2021, Larson MacDowell Enterprises LLC