Garlic Smashed Potatoes

[Guest guest]

Garlic Smashed Potatoes

Flecked with pretty green chives, these potatoes are the ultimate comfort food.

My son and I love garlic and these are the best..

 

6 medium Yukon Gold or russet potatoes (2 pounds)

1 garlic bulb

2 tablespoons olive or vegetable oil

1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves

1/2 teaspoon salt

1/3 to 1/2 cup milk

1/4 cup chopped fresh chives

 

1. Heat oven to 375ºF. 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.

 

2. Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is

fragrant; remove from heat.

 

3. 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.

 

4. 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.

 

Tips from the Kitchen

 

Substitution

Fresh or dried basil leaves or dried Italian seasoning can be used instead of

the oregano.

 

Jenn B aka Mom2Sam and Tiny

Make_it_hot_n_spicy

You like it HOT!!!!! Come check it out!!!