Best Garlic Smashed Potatoes Recipes

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

SALISBURY STEAK WITH WILD MUSHROOM GRAVY, SMASHED POTATOES WITH GARLIC AND HERB CHEESE AND CHIVES, CREAMED SPINACH

Steps:

• Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
• While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
• Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
• While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
• To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
• While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
• To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

GRILLED CHICKEN THIGHS CACCIATORE WITH SUPER SMASHED GARLIC POTATOES

Steps:

• Heat a grill pan or outdoor grill to high heat.
• Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
• In a small pot over medium low heat and add vegetable oil, about 1 tablespoon - just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.
• Heat a medium nonstick skillet over medium-high heat.
• In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
• While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
• Thinly slice rested chicken thigh meat and grilled mushrooms.
• Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.
• Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

ROASTED GARLIC SMASHED RED POTATOES

Steps:

• Boil potatoes with skins until fork tender.
• Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
• Squeeze the roasted garlic out of the skin into the smashed potato.
• Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
• *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.

GARLIC SMASHED POTATOES

Steps:

• In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
• Bring the water to a boil, cover the pan, and lower the heat.
• Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
• Set the oven at 450 degrees.
• Have on hand a 12-inch baking dish.
• Rub the dish with a thin film of oil.
• Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
• Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
• Transfer the potatoes to the baking dish, packing them tightly into the dish.
• Chop the garlic and scatter it on the potatoes.
• Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
• Transfer the dish to the hot oven.
• Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
• Serve at once.

GARLIC-DILL SMASHED POTATOES

Steps:

• Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Transfer potatoes to a small bowl; squeeze softened garlic into bowl. Add the remaining ingredients; mash potatoes.

HOME-STYLE MEATLOAF WITH GARLIC SMASHED POTATOES

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in a skillet. Add the onion and cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside to cool.
• In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add the turkey and beef sirloin and mix until just combined.
• Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour. Let stand 10 minutes before slicing.
• Potatoes:.
• Slice off top of garlic bulb and drizzle with olive oil. Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes. Remove from oven and let cool.
• Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes.
• In a small saucepan, bring the stock to a boil and turn down to a simmer.
• Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Throw the skins away and mash garlic with a fork.
• Drain the potatoes and mash (with their skins on). Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
• Season with salt and pepper to taste.

CROCK POT GARLIC SMASHED RED POTATOES

Steps:

• Halve or quarter potatoes as necessary to make similar size pieces.
• Place in a 4 to 6 quart crock pot.
• Add garlic, oil, salt and water; mix well to coat all potato pieces.
• Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.
• With a fork or potato masher, mash potatoes and garlic.
• Stir in cream cheese until well blended.
• Stir in enough milk for soft serving consistency.
• Serve immediately, or cover and hold in slow cooker on LOW setting for up to 2 hours.
• I have used a 3 ounce piece of cream cheese, cubed, in place of the tub of cream cheese and chives and onions.

ROASTED GARLIC SMASHED POTATOES

Steps:

• Cut top off from the garlic bulb to expose the several garlic cloves inside.
• Drizzle with EVOO and sprinkle with salt and pepper.
• Wrap bulb in foil.
• Place in 425 degree oven for 30 minutes.
• Bring water to a boil.
• Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
• Drain potatoes.
• Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
• Squeeze garlic from the bulb into the pot.
• Salt and pepper to taste.
• Add potatoes to pot and smash.
• Stir and enjoy.

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

Steps:

• Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
• Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
• Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• Season with a little extra salt and parsley, and serve immediately.

FAT-FREE GARLIC SMASHED POTATOES

Steps:

• Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
• Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
• Smash with a potato masher or fork until desired consistency.
• Stir in remaining ingredients until well blended.

STILTON, BACON & GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with oil; wrap in foil. Bake until cloves are soft, 35 minutes., Meanwhile, place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Unwrap garlic cloves; cool 10 minutes. Squeeze garlic from skins. Mash with a fork., Drain potatoes; return to pan. Coarsely mash potatoes, gradually adding butter, cream cheese, garlic and enough milk to reach desired consistency. Stir in Stilton cheese, bacon, 2 tablespoons parsley, pepper and salt. Sprinkle with remaining parsley.

SMASHED POTATOES, CELERY ROOT AND ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
• Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.

GARLIC AND OLIVE OIL SMASHED YUKON GOLD POTATOES

Steps:

• Steam potato wedges until very tender, about 15 minutes.
• Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
• Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.

MONTREAL GARLIC SMASHED POTATOES

Steps:

• Cover potatoes with water and bring to a boil.
• Reduce heat to medium and cook for about 20 minutes or until potatoes are tender.
• Drain potatoes and return to saucepan and reduce heat to low.
• Add parmesan cheese, steak seasoning and garlic powder.
• Mash potatoes with a fork or potato masher.
• Gradually add milk, butter and sour cream until all ingredients are combined.
• Serve immediately or spoon into a lightly buttered 1 1/2 quart baking dish.
• Cover and keep warm in a 250° oven until ready to serve.

SMASHED POTATOES WITH GARLIC OIL

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
• Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
• Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.

SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL

Steps:

• In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
• While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
• Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
• Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
• Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.