Herb And Garlic Roasted Creamy Smashed Potatoes Recipes

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GARLIC HERB SMASHED POTATOES



Garlic Herb Smashed Potatoes image

These delicious Garlic Herb Smashed Potatoes are crispy on the outside and soft on the inside. It's an easy appetizer recipe that's filled with fresh garlic and herb flavor!

Provided by Krista

Categories     Appetizer

Time 55m

Number Of Ingredients 6

1.5 lbs. baby gold potatoes
olive oil
salt to season
3 garlic cloves, minced
1 1/2 tablespoon grated parmesan cheese
2 teaspoons fresh thyme

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.

Nutrition Facts : ServingSize 3 potatoes, Calories 59 calories, Sugar 1 g, Sodium 47 mg, Fat 2 g, Carbohydrate 8 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg

CHEESY SMASHED POTATOES WITH GARLIC AND HERB



Cheesy Smashed Potatoes with Garlic and Herb image

These Smashed Potatoes are crispy on the outside, fluffy and creamy in the inside and smothered in savory garlic and herb butter and cheese. Serve these roasted red potatoes as a side dish or appetizer.

Provided by Chef Kathy McDaniel

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 8

12 small red skin potatoes
1-2 tablespoons olive oil *see notes
2 fresh sprigs of rosemary (whole)
Salt and pepper to taste
2 garlic cloves, minced
1 tablespoons fresh rosemary, minced
3 tablespoons butter
½ cup shredded cheese (Mozzarella, Provolone, White Cheddar or a combination) *see notes

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
  • Bake for 30 to 35 minutes or until tender.
  • In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
  • Remove the roasted potatoes from the oven and gently smash them with a potato masher.
  • Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
  • Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.

Nutrition Facts : Calories 325 kcal, Carbohydrate 40 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 176 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

GARLIC & HERB SMASHED POTATOES



Garlic & Herb Smashed Potatoes image

Old fashioned comfort food at its best. For Basic Mashed Potatoes, omit the garlic and herbs.

Categories     Sides     Appetizers     Sides     Sides     Sauces and Dressings     Sauces and Dressings

Number Of Ingredients 1

3pounds Yukon gold or russet potatoes 10-12cloves garlic, peeled 2teaspoons kosher salt, divided 1teaspoon white vinegar ¾cup reduced fat milk ¼cup half-and-half 3tablespoons unsalted butter, cut in ½-inch pieces ¼ cup chopped fresh chives ¼cup chopped fresh parsley ¼ teaspoon freshly ground white or black pepper

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.

Nutrition Facts :

CREAMY HERB MASHED POTATOES



Creamy Herb Mashed Potatoes image

Make and share this Creamy Herb Mashed Potatoes recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

5 lbs potatoes, peeled and cubed
3 garlic cloves, peeled
4 ounces cream cheese, softened
1/2 cup half-and-half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup snipped chives
1 tablespoon fresh dill or 1/2 teaspoon dried dill
1/8 teaspoon paprika (optional)

Steps:

  • Place potatoes and garlic in a large pot and civer with water.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 20-25 minutes until potatoes are very tender.
  • Drain well.
  • Return potatoes to pot and add the cream cheese, half n' half, butter, salt, pepper and dill.
  • Mash and whip until smooth and creamy.
  • Stirr in snipped chives.
  • Transfer to a serving bowl and sprinkle with paprika.

Nutrition Facts : Calories 328.1, Fat 11.3, SaturatedFat 7, Cholesterol 32.6, Sodium 386.9, Carbohydrate 51.1, Fiber 6.3, Sugar 2.3, Protein 7.4

GARLIC AND HERB MASHED POTATOES



Garlic and Herb Mashed Potatoes image

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 10 servings.

Number Of Ingredients 11

4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
1 package (8 ounces) cream cheese, cubed and softened
1/2 cup butter, cubed
1 cup sour cream
1/3 cup heavy whipping cream
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

HERB AND GARLIC ROASTED CREAMY SMASHED POTATOES



Herb and Garlic Roasted Creamy Smashed Potatoes image

Roasting vegetables brings out their natural sweetness and adding cream helps to bring out their rich texture. Prepare the dish ahead and reheat in the oven while your turkey is resting.

Provided by Olha7397

Categories     Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs red potatoes (about 10, 2 kg)
1/4 cup butter, melted (50 mL)
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 heads garlic
1 1/2 cups whipping cream, 35% (375 mL)
1/3 cup chopped fresh Italian parsley (75 mL)
3/4 cup shredded asiago cheese (175 mL)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cut each potato into eighths and place in large bowl. Add butter, rosemary, thyme, sage, salt and pepper and toss to combine. Scrape onto large parchment paper lined baking sheet. Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet. Roast in preheated 425°F (220°C) oven for about 50 minutes or until potatoes are golden and tender. Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
  • Scrape potatoes into large bowl. Using paper towel, hold onto garlic head and squeeze out cloves into potatoes. Discard skin. Repeat with remaining garlic. Add cream mixture and using potato masher, mash potatoes and cream mixture a few times to create a rough mash. Scrape into 8-cup (2 L) shallow casserole dish to serve. (Make ahead: Cover and refrigerate for up to 1 day. To reheat, cover loosely with foil and bake in preheated 400°F (200°C) oven for about 35 minutes or until knife inserted in centre is hot.).
  • Gratin Topping: In small bowl, combine cheese and parsley. Sprinkle over top of potatoes and bake in preheated 400°F (200°C) oven for about 5 minutes or until golden and melted. 8 to 10 serving. Preparation time 15 minutes, cooking time 55 minutes.
  • Real Cream Recipes.

Nutrition Facts : Calories 404.4, Fat 22.8, SaturatedFat 14, Cholesterol 76.4, Sodium 513.3, Carbohydrate 45.3, Fiber 4.6, Sugar 2.6, Protein 6.8

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