Garlic Smashed Potatoes

30 Oct

Garlic Smashed Potatoes – a versatile side dish!

 5 lbs Yukon gold potatoes washed (5lbs is not too much – need the leftovers for other dishes, see below)

 A large pot of lightly salted water (use sea salt)

1 stick butter

10 cloves garlic – more if they are small.

salt and pepper to taste

1/8 cup fresh parsley chopped fine

1 cup or more whole milk.


After bringing the potatoes to a boil in the salted water, let them boil for about 20 minutes.  While the potatoes are boiling, peel and smash the garlic with a garlic press, and put into a bowl with the butter and chopped parsley and mix it up.  When the potatoes have finished boiling, strain the water and place the potatoes in the bowl with butter mixture.  Mash the potatoes (I prefer mine NOT peeled) with a masher (or fork if that’s all you have).  And use the low setting on your mixer to mash them up.  When sufficiently mashed, add the milk (add more milk to thin if they are too thick) and gradually turn up the mixer until the potatoes are whipped.  They should be thick enough to hold their shape and not runny or loose.

 Leftovers can last in the refrigerator for up to a week in a tightly sealed container or in the freezer for many weeks – best defrost method is microwave.


What to do with the leftovers?  

How about a Broccoli and Cheddar Casserole ?


Cover the bottom of a small casserole dish with some olive oil making sure to cover all the surfaces. Add the Garlic Smashed Potatoes evenly.  Place some chopped steamed broccoli (can be a leftover) on the potatoes.  Cover the broccoli with coarsely grated cheddar.  Next place the Garlic Smashed Potatoes on top to fill the casserole.  Sprinkle the top with grated parmesan or pecorino romano cheese and a few twists of black pepper.  Place in a 375 degree oven for about 20 minutes or until the top starts browning.  (I use a casserole dish that fits in my toaster oven and it browns up the top real nice and crusty – the way I love it!)

 I did not include any measures for this casserole because what you put in the casserole is basically what is leftover. If there’s not too much smashed potatoes leftover, then use one of those single serving casseroles.  And if you don’t like broccoli, use another vegetable like string beans or corn.


4 Responses to “Garlic Smashed Potatoes”

  1. morgansilk November 6, 2010 at 7:59 pm #

    I am going to make this. SOON


  2. morgansilk November 6, 2010 at 8:00 pm #

    This recipe makes me hungry. Perfect for cool weather


    • westdeltagirl November 6, 2010 at 8:31 pm #

      I’m working on a new casserole – shepherds pie using portabella mushrooms, ground up boca burgers in place of the meat and topping it with garlic smashed potatoes….coming soon.


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