Serves 4
Preparation time: 45 minutes
Smashed potatoes are an easy and rustic version of mashed potatoes. They are a little creamy with a few lumps, and are packed with savory roasted garlic flavor.
Ingredients
1 pound red potatoes
2 whole garlic cloves
½ teaspoon vegetable oil
¾ – 1 cup 1% milk
½ teaspoon salt
Preheat the oven to 350 degrees.
Rinse and scrub potatoes, leave the skin on. Place in a 3-quart pot and fill with cold water to cover. Bring to a low boil and cook, partly covered, until tender when pierced with a knife and skins are cracked, about 40 minutes.
While the potatoes are cooking, place the garlic cloves in the center of a square of aluminum foil. Drizzle with the vegetable oil. Fold the foil in half over the garlic, and fold the edges to create an airtight packet. Place in the preheated oven for 20 – 30 minutes, until lightly browned and soft. Mash the roasted garlic into a paste with the back of a spoon.
Drain potatoes, return them to the pot, and let steam evaporate.
Heat the milk to a simmer and stir in the roasted garlic paste and salt. Keep warm.
Smash the cooked potatoes in the pot with a potato masher or a sturdy wooden spoon until potatoes are well broken up.
Stir in the hot milk mixture and continue to mash until all of the milk is incorporated and the smashed potatoes are a little creamy.
Nutrition information
Per serving: 111 calories, 1 g fat, 325 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.
Recipe by Chef Garrett Berdan, RD
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