Montreal Garlic Smashed Potatoes Recipes

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

MONTREAL GARLIC SMASHED POTATOES

Steps:

• Cover potatoes with water and bring to a boil.
• Reduce heat to medium and cook for about 20 minutes or until potatoes are tender.
• Drain potatoes and return to saucepan and reduce heat to low.
• Add parmesan cheese, steak seasoning and garlic powder.
• Mash potatoes with a fork or potato masher.
• Gradually add milk, butter and sour cream until all ingredients are combined.
• Serve immediately or spoon into a lightly buttered 1 1/2 quart baking dish.
• Cover and keep warm in a 250° oven until ready to serve.

GARLIC SMASHED POTATOES

Steps:

• Boil potatoes in salted water with peeled garlic cloves until tender.
• Drain and stir in butter, cheese and Italian seasoning.
• Mash with potato masher.
• Taste and adjust seasoning for salt, if necessary.

GARLIC SMASHED POTATOES

Steps:

• In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
• Bring the water to a boil, cover the pan, and lower the heat.
• Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
• Set the oven at 450 degrees.
• Have on hand a 12-inch baking dish.
• Rub the dish with a thin film of oil.
• Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
• Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
• Transfer the potatoes to the baking dish, packing them tightly into the dish.
• Chop the garlic and scatter it on the potatoes.
• Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
• Transfer the dish to the hot oven.
• Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
• Serve at once.

ROASTED GARLIC SMASHED POTATOES

Steps:

• Cut top off from the garlic bulb to expose the several garlic cloves inside.
• Drizzle with EVOO and sprinkle with salt and pepper.
• Wrap bulb in foil.
• Place in 425 degree oven for 30 minutes.
• Bring water to a boil.
• Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
• Drain potatoes.
• Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
• Squeeze garlic from the bulb into the pot.
• Salt and pepper to taste.
• Add potatoes to pot and smash.
• Stir and enjoy.

GARLIC SMASHED POTATOES

Steps:

• Heat oven to 375°F. 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.
• Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat.
• 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.
• 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.

DELICIOUS SMASHED POTATOES

Steps:

• Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
• While the potatoes are still hot add in butter and lightly mash.
• Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
• Add in the chopped green onions (if using) mix to combine.
• Season with salt and lots of pepper to taste.