|Garlic Smashed Potatoes|
My Monday was spent cooking up a storm. I have been eating leftover goat cheese stuffed chicken and smashed potatoes since then. Life is good!!!!
The smashed potatoes are a simple preparation. For what they lack in complexity they blossom in flavour and texture. I love whipped potatoes with their smooth velvet texture, but, there is room in my world for potatoes of all sizes, textures and flavours. Step up potatoes!!!
Smashed potatoes are supposed to be lumpy, ripe with their creamy goodness...skins and all.
**Garlic Smashed Potatoes**
2-1/2 lbs small red potatoes or baby Yukon Gold potatoes, unpeeled
1/2 bulb of garlic
1/2 cup half-and-half or whole milk
4 oz plain cream cheese or veggie cream cheese, cut into pieces
2 spring onions or scallions, chopped
1/4 cup butter
salt and pepper
Preheat oven to 425F. In a piece of aluminum foil drizzle 1/2 bulb of garlic with olive oil. Bake for 45 minutes. (I usually make these smashed potatoes with meatloaf so the garlic would be roasting during cooking time).
In large pot boil potatoes until tender, 15 minutes. While the water boils and the potatoes are cooking, saute spring onions in butter for 1 minute. Remove garlic from foil and squeeze pulp into saute pan with onions; saute 1 minute more.
When the potatoes are tender, drain and return to the hot pot to let them dry out a bit. Mash potatoes with half-and-half using a potato masher. Add in the cream cheese and onion/garlic mixture and smash until the cheese melts into the potatoes. Season with salt and pepper to taste.
The potatoes will be lumpy.
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