Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Garlic Mashed Potatoes


GARLIC MASHED POTATOES
Carrabba's Italian Grill Restaurant Recipe

Potatoes:
2 pound red skinned potatoes, scrubbed but unpeeled, cut into 3/4 inch dice
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream, at room temperature

Roasted Garlic:
2 large heads of garlic
1/2 teaspoon extra virgin olive oil
kosher salt and freshly ground black pepper

To make the roasted garlic: Preheat the oven to 325 degrees. Cut the top 1/2 inch from each garlic head to reveal the cloves. Discard the tops. Drizzle the cut surfaces with the oil and season with a pinch of salt and pepper. Place the garlic heads, cut side up, in a small baking dish. Cover the dish tightly with aluminum foil. Bake until the garlic is deep beige and very tender when squeezed, about 1 1/2 hours. Let cool until easy to handle.

To make the mashed potatoes: Put the potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Add salt to taste. Reduce the heat to medium low and simmer until the potatoes are tender, about 20 minutes. Drain well.

Return the potatoes to their cooking pot. Squeeze the garlic from the hulls into a small bowl. Mash with a fork. Add the butter, cream, and roasted garlic. Mash with a potato masher or electric mixer until the potatoes are as smooth as you prefer. Season with salt and pepper.  Makes 4 servings.

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