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
- 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
- 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.