Here’s an easy weeknight version that’s been making it’s way to our table. We use Yukon golds for their buttery flavor and added nutrition benefit. (Hi there, potassium and glorious vitamin A!)
Roasted Garlic Smashed Potatoes
2 lbs Yukon gold potatoes
1 clove garlic, roasted*
1 Tbs butter
2 Tbs cream cheese
1/4 cup sour cream
2 Tablespoon chives, diced.
1/2 teaspoon salt
fresh cracked pepper, to taste.
*Roast your garlic. (for instructions, on how to roast garlic, click here)
*Cut potatoes into one inch cubes, leaving the skins attached. Place them in a pan and cover with cold water. Bring to a boil, reduce heat and simmer for approximately 12 minutes, or until potatoes are tender.
Side note: Potatoes are finished when you can pierce through them with no resistance. The smaller your potato pieces, the faster they will cook. Don’t let those carefully chopped spuds get mealy!
*Remove potatoes from heat and drain.
*In a large bowl, add potatoes and remaining ingredients. Squeeze the roasted garlic in.
*Use a fork and smash away your frustrations, blending the ingredients throughout. These aren’t supposed to be tidy. If there are chunky, all the better. These, friends, are man potatoes. Bon appetit!