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This creamy, buttery garlic smashed potatoes recipe made with red bliss potatoes and rosemary has been my “go to” side dish for a long time now, especially for holidays, and goes great with a main course of meat. 

As much as I love rice, there are just some dishes that are better paired with potatoes as a side dish. In the past, I have always been intimidated by mashed potatoes for some unknown reason.

I was always afraid of adding too much or too little butter or milk, etc etc. The first time I made these I realized how easy smashed potatoes really are! No peeling is even needed!  You wouldn’t believe me even if I told you how delicious they tasted.  If you love garlic, you will love these.

If you need a different potato recipe to try, these rich and slightly creamy smashed potatoes are definitely a winner!

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Garlic Smashed Potatoes
Author: 
Recipe type: Side Dish
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 pounds red bliss potatoes, cut in half
  • 6-8 cloves garlic
  • 3 sprigs fresh thyme, leaves picked
  • 3 sprigs fresh rosemary, leaves finely chopped
  • ¼ cup olive oil
  • 1 cup heavy cream
  • 1 stick unsalted butter
  • To taste: salt and freshly ground black pepper
Instructions
  1. In large stockpot, drop in potatoes and garlic cloves, cover with water.
  2. Bring the water to a boil and let boil for about 20-30 minutes or until the potatoes are fork tender.
  3. Strain the potatoes into a colander and set aside.
  4. Meanwhile, put the cream, butter and oil into the stockpot.
  5. Bring that mixture to a boil, and put the potatoes back into the pot with the fresh herbs, then smash with a potato masher and season to taste.
  6. (Adjust consistency with additional heavy cream or milk if needed).

Print
Garlic Smashed Potatoes
 
Ingredients
  • 2 pounds red bliss potatoes, cut in half
  • 6-8 cloves garlic
  • 3 sprigs fresh thyme, leaves picked
  • 3 sprigs fresh rosemary, leaves finely chopped
  • ¼ cup olive oil
  • 1 cup heavy cream
  • 1 stick unsalted butter
  • To taste: salt and freshly ground black pepper
Instructions
  1. In large stockpot, drop in potatoes and garlic cloves, cover with water.
  2. Bring the water to a boil and let boil for about 20-30 minutes or until the potatoes are fork tender.
  3. Strain the potatoes into a colander and set aside.
  4. Meanwhile, put the cream, butter and oil into the stockpot.
  5. Bring that mixture to a boil, and put the potatoes back into the pot with the fresh herbs, then smash with a potato masher and season to taste.
  6. (Adjust consistency with additional heavy cream or milk if needed).

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