Roasted Garlic Smashed Potatoes

Cooking potatoes whole instead of cutting them up decreases absorption of water. Quick-drying in a hot oven after boiling them helps remove water, too.

Serves: 10Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 2 lbs. potatoes, peeled
  • ¼ cup roasted garlic paste
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper

Directions

  • Fill a large ovenproof pot with water and bring to a boil. Add the potatoes, and boil for 5 minutes. Lower heat to a simmer and continue to cook for 40 minutes or until tender. Drain, return the potatoes to the pot, and return to the stovetop for a few minutes to dry out (or place in a hot oven for 5 to 10 minutes).
  • Mash the potatoes, then fold in the remaining ingredients until well mixed. Serve.

Recipe Information

Serves: 10

Ingredients

  • 2 lbs. potatoes, peeled
  • ¼ cup roasted garlic paste
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper

Directions

  • Fill a large ovenproof pot with water and bring to a boil. Add the potatoes, and boil for 5 minutes. Lower heat to a simmer and continue to cook for 40 minutes or until tender. Drain, return the potatoes to the pot, and return to the stovetop for a few minutes to dry out (or place in a hot oven for 5 to 10 minutes).
  • Mash the potatoes, then fold in the remaining ingredients until well mixed. Serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat8g
Saturated Fat4.5g
Cholesterol20mg
Sodium350mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars1g
Protein2g