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Garlic Smashed Potatoes

I don’t make potatoes very often, however once in a while I feel like a savory treat. This is one of them. This is a throw it in the pot all together to cook and them mash kind of dish. Easy-peasy. You can have them with the skin off or on. My husband likes them more rustic with the skins on. Besides, it’s even easier that way.

  • 1 lb. of gold Yukon potatoes
  • 4 garlic cloves, peeled, whole
  • sea salt
  • 6 tbsp butter or ghee
  • Potato ricer

Wash potatoes. Chop into 1 inch pieces. Put into large pot with water and sea salt, probably about 2 tbsp. You want to make sure your water is seasoned. The potatoes are like a sponge and they will absorb all the flavor you put into the water. Add garlic cloves. you can put them in whole. The garlic will get smashed later. Turn heat to high and cook until potatoes are fork tender. This takes about 20-30 minutes.

Drain potatoes. Do not rinse. You probably noticed I mentioned a potato ricer in the list of ingredients. This is a wonderful tool. It gives your arms a workout too. Fill the potato ricer with the cooked potatoes and garlic cloves. This is the workout part. Squeeze the contents into the pan you cooked the potatoes in. The pan should still be hot; this will help take out any excess moisture left in the potatoes. Continue with this process until all the potatoes and garlic are back in the hot panned smashed. Now it’s time for the butter. Let it melt in the pan, while you are stirring the potatoes so that everything is well incorporated. You can always add some chopped parsley for a little color. Serve. Eat. Enjoy.

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