Garlic Herb Smashed Potatoes Recipes

HERB GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 400 F

GARLIC HERB SMASHED POTATOES

Steps:

• Place potatoes in large pot of salted water. Bring to boil over high heat, reduced to medium-high and cook covered 30 to 35 minutes or until just fork tender. Remove from heat and drain.
• Lightly grease rimmed baking sheet. Pat potatoes dry and arrange on baking sheet. Using potato smasher or bottom of small bowl, gently smash potatoes, leaving in one piece.
• Turn on oven broiler to high. Place oven rack on upper middle setting. (not all the way to the top)
• In small bowl, whisk together butter, garlic, parsley, rosemary and thyme. Spoon mixture evenly over each potato. Lightly sprinkle with salt and pepper.
• Set baking sheet in oven and broil potatoes until crispy and golden, about 12 to 15 minutes. Remove pan from the broiler, sprinkle with grated parmesan and return to broiler until cheese is starting to crisp, about 2 to 3 minutes.
• Serve hot.

GARLIC & HERB SMASHED POTATOES

Steps:

• 1. Wash potatoes and chop into quarters. 2. Bring a large pot of water to a boil and drop your potatoes in. Add a pinch of salt. 3. Let cook 30 minutes or until potatoes are softened. 4. Drain and place into large mixing bowl. 5. Mince 6 garlic cloves and add to potatoes along with freshly chopped parsley, 3 tablespoons ghee, pinch of salt and pepper. 6. Use your potato smasher (I use my avocado smasher) to smash the potatoes and mix all the ingredients together. 7. Add 1/4 cup milk and mix. If you want to thin out your potatoes more, add another 1/4-1/2 cup milk. 8. Garnish with a pinch more of fresh parsley and a bit of ghee. 9. Serve.

GARLIC HERB SMASHED POTATOES

Steps:

• Preheat oven to 450.
• In a small bowl, add garlic cloves, parmesan cheese, and fresh thyme. Mix together and set aside.
• Add potatoes to a pot and fill with water until potatoes are just covered.
• Bring water to a boil, reduce to simmer and simmer for 15 minutes. (or until tender)
• Drain potatoes and place on a baking sheet. Let rest for 5 minutes.
• Using the back of a wooden spoon or your palm, smash the potatoes.
• Drizzle potatoes with olive oil and sprinkle with sea, repeat process on the other side.
• Bake for 15 minutes.
• Remove potatoes from oven and flip.
• Bake for an additional 15 minutes.
• Remove from oven. Sprinkle each potatoes with the parmesan garlic herb mixture.
• Serve.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

GARLIC-HERB MASHED POTATOES

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

GARLIC & HERB SMASHED POTATOES

Steps:

• 1. Peel the potatoes and cut in ½ - inch slices. Place the potatoes, water, garlic, 1 teaspoon of the kosher salt, and vinegar in the cooking pot of the Cuisinart Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. 2. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave. 3. Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. 4. Add heated milk mixture to the Cooking Pot, and using a potato masher suitable for non-stick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.