GARLIC SMASHED POTATOES
Flecked with pretty green chives, these potatoes are the ultimate comfort food.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h23m
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slices from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender.
- Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat.
- Open garlic packet to cool. Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze garlic out into potatoes; discard skin. Add oil mixture and salt to potatoes.
- Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives.
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murial namaldeniya
[email protected]I'm not a big fan of garlic, so I used less than the recipe called for. The potatoes were still delicious and flavorful.
Jefferson Perkins
[email protected]This recipe is a great starting point, but I think it could be improved with some additional ingredients. Maybe some chopped fresh herbs or a sprinkle of grated Parmesan cheese.
M Umer Korai
[email protected]Overall, this was a good recipe. The potatoes were cooked perfectly and the garlic butter was flavorful. However, I would have liked more detailed instructions on how to smash the potatoes.
ANIK SHIL
[email protected]The potatoes were a bit bland. I think I'll add some additional seasonings next time.
Hannah Mcardle
[email protected]I found the garlic butter to be a bit overpowering. I'll use less next time.
Sialvi Writes
[email protected]These potatoes were a bit too crispy for my taste. Next time, I'll try smashing them less before roasting.
Uamunaije Virere
[email protected]I was short on time so I used store-bought mashed potatoes. It still turned out great! The garlic butter really made the dish.
Rusmela Islam
[email protected]A delightful twist on classic roasted potatoes. The smashed potatoes had a great texture and the garlic butter added a wonderful flavor. I will definitely be making these again.
Ray Ballack
[email protected]These potatoes are addictive! I couldn't stop snacking on them while they were still hot. The garlic and herb butter is simply irresistible.
Jeremiah Reed
[email protected]I'm always looking for new ways to prepare potatoes and this recipe definitely fits the bill. The potatoes were crispy, flavorful, and so easy to make. A new go-to recipe for sure.
Stacie
[email protected]These smashed potatoes are a great way to use up leftover mashed potatoes. I added some grated Parmesan cheese to the garlic butter and they were heavenly!
Debbie Bookout
[email protected]I love how easy this recipe is. Just a few simple ingredients and you have a delicious and impressive side dish. I served it with grilled salmon and it was a perfect match.
Mike George
[email protected]Absolutely delicious! I used baby Yukon Gold potatoes and they roasted up beautifully. The garlic butter was the perfect finishing touch. A new favorite side dish.
Joshy Doggy
[email protected]These potatoes were a hit! The garlic and herb butter added a wonderful savory flavor that everyone loved. I'll definitely be making these again.
Ann Lewis
[email protected]I was skeptical about smashing the potatoes before roasting, but I'm so glad I did! It resulted in a lovely crispy texture that complemented the soft, fluffy interior perfectly.
Lelam Hobongwana
[email protected]Smashed garlic potatoes - a delightful and flavorful side dish that stole the show at our dinner table. Crispy on the outside, fluffy on the inside, and bursting with garlicky goodness. A keeper recipe!