Garlic Smashed Potatoes
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!
- 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
- In large stockpot, drop in potatoes and garlic cloves, cover with water.
- Bring the water to a boil and let boil for about 20-30 minutes or until the potatoes are fork tender.
- Strain the potatoes into a colander and set aside.
- Meanwhile, put the cream, butter and oil into the stockpot.
- 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.
- (Adjust consistency with additional heavy cream or milk if needed).