Roasted Garlic Smashed Potatoes
Roasted Garlic Smashed Potatoes might be a good recipe to expand your side dish collection. One portion of this dish contains around 5g of protein, 25g of fat, and a total of 368 calories. For $1.11 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by The Baker Chick. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 208 foodies and cooks. If you have bell pepper, red potatoes, unsalted butter, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 61%. Roasted Garlic Smashed Potatoes, Roasted Smashed Garlic Potatoes, and Smashed Potatoes with Roasted-Garlic Gravy are very similar to this recipe.
Servings: 6
Ingredients:
freshly ground black pepper
1 head of garlic
1 cup milk (I used 2%)
drizzle of olive oil
2 lbs. of red potatoes
3/4 cup salt (for boiling-not topping don't worry!)
5 tablespoons of unsalted butter
Equipment:
oven
ramekin
sauce pan
aluminum foil
potato masher
bowl
Cooking instruction summary:
Preheat oven to 400F.Cut the bottom off of an entire head of garlic and place it cut side up in a small ramekin or heat-proof dish. (If the top of the head is super uneven slice that off as well so that it will sit flat.)Drizzle clove with olive oil, make sure all surfaces are covered, and top with tin foil.Roast for 30-35 minutes- garlic will be soft and easy to squeeze right out of the skin and into the potatoes when ready. Boil 6 cups of water in a medium-large saucepan. When boiling, stir in the salt and gently add the potatoes. Bring to a boil again and then reduce heat to medium-high. Cook potatoes for 15-20 minutes or until tender. (A fork will easily be able to go all the way through.)Drain potatoes and in a large bowl, smash them with a potato masher or something similar. Add in the butter, milk and roasted garlic, smashing some more until your desired consistency is reached. Add fresh black pepper and other fresh herbs if you desire. (They should be plenty salty, but add more to taste if desired.)Top with another pat of butter to serve.
Step by step:
1. Preheat oven to 400F.
2. Cut the bottom off of an entire head of garlic and place it cut side up in a small ramekin or heat-proof dish. (If the top of the head is super uneven slice that off as well so that it will sit flat.)
3. Drizzle clove with olive oil, make sure all surfaces are covered, and top with tin foil.Roast for 30-35 minutes- garlic will be soft and easy to squeeze right out of the skin and into the potatoes when ready. Boil 6 cups of water in a medium-large saucepan. When boiling, stir in the salt and gently add the potatoes. Bring to a boil again and then reduce heat to medium-high. Cook potatoes for 15-20 minutes or until tender. (A fork will easily be able to go all the way through.)
4. Drain potatoes and in a large bowl, smash them with a potato masher or something similar.
5. Add in the butter, milk and roasted garlic, smashing some more until your desired consistency is reached.
6. Add fresh black pepper and other fresh herbs if you desire. (They should be plenty salty, but add more to taste if desired.)Top with another pat of butter to serve.
Nutrition Information:
covered percent of daily need
