I did a search for smashed potatoes and came across these on Angel in the Kitchen. I knew I would love them because I love roasted garlic. Casey and I will roast a head of garlic and just eat the cloves plain. Yum! I didn't have any cream on hand so I used milk instead which resulted in a less creamy, but still tasty version of this recipe. I also used russet potatoes instead of red.
Ingredients:
1 head garlic
Olive oil, for drizzling
2 lbs. red potatoes, scrubbed and cut in large chunks
5 Tbsp. butter
3/4 c. cream
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 425 degrees. Slice off the top of the head of garlic (the pointed end). Drizzle olive oil over the exposed garlic cloves. Wrap the garlic in foil. Place on a sheet tray and bake about 35 minutes. Remove from oven and let cool. Remove the cloves from the garlic skins and mash with a wooden spoon.
Place potatoes in a large pot filled with water. Add salt and bring to a boil. Cook until fork tender and drain. Smash the potatoes to the desired consistency.
Meanwhile, in a small saucepan, heat butter, cream, roasted garlic, and some salt and pepper over medium-low heat until butter melts.
Add the cream mixture to the potatoes and mash together. Season to taste with additional salt and pepper, and serve hot.
4 comments:
You had me at roasted!
I have a major pile of potatoes taking up space in my pantry right now. Smashed potatoes seem like a perfect solution!
I love garlic mashed potatoes! I first tasted them at The Keg and haven't been able to resist them since! The baked garlic must taste heavenly on it's own. Have you tried garlic soup...no one will come near you for days after eating it, but it's sooooo delicious!
@kathryn Oh man, I have never heard of garlic soup but it sounds good!
Post a Comment
I love comments! Thanks for taking the time to leave me one! If you have a specific question, please make sure that your email is linked to your account so that I can respond to you directly.