Ingredients for Roasted Garlic Smashed Potatoes
- Bulbs Of Garlic
- Olive Oil
- Red Potatoes
- 4 ounces cream cheese (softened)
- Sour Cream
- Butter
- Milk
- Salt
- Pepper
- Fresh Chives
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How to Make Roasted Garlic Smashed Potatoes
- Preheat oven to 350°F (175°C).
- Cut off the pointed end of one head of garlic to expose the cloves.
- Drizzle the exposed garlic cloves with 1 tablespoon of olive oil.
- Wrap the garlic head tightly in aluminum foil.
- Roast for 1 hour, or until the garlic is soft and caramelized.
- Remove from oven and let cool slightly.
- Once cool enough to handle, squeeze the roasted garlic pulp from its skin; set aside. Discard skins.
- While garlic roasts, peel and chop 2 pounds of russet potatoes into 1-inch cubes.
- Place potatoes in a large Dutch oven and cover with cold salted water (about 4 cups).
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender.
- Drain potatoes thoroughly.
- Return potatoes to the Dutch oven. Add roasted garlic pulp, 4 ounces cream cheese (softened), 1/4 cup milk or cream, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mash with a potato masher or electric mixer until smooth and creamy. Add more milk or cream if needed to reach desired consistency.
- Garnish with fresh chives or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
13g
Fat
118g
Carbs
18g
