Roasted Garlic Smashed Potatoes

Thanksgiving without mashed potatoes should be a crime. Especially with these potatoes.

I have been making the very same mashed potatoes for a decade now (with the more recent addition of caramelized shallots), and every year it’s a battle to make enough for there to be any leftovers, let alone enough to go around. And that’s a shame, because these potatoes actually get better with time.

Roasted Garlic Smashed Potatoes

 

After a few days in the refrigerator, the metric shit ton of roasted garlic and shallots seeps into the very being of those potatoes. Just heat them up, add an extra blob of butter, and enjoy the amped up deliciousness.

These potatoes are a lumpy smashed variety, using red-skinned potatoes for their more durable texture. We’re looking for meaty potatoes, not fluffy. And yes, you leave the skins on. Not a fan of the skins? They’re good for you, just eat them.

Roasted Garlic Smashed Potatoes

Yield: About 6 Servings

Ingredients:

  • 2 heads garlic, tops cut off, extra papery skin removed
  • 1 Tbsp olive oil
  • 2 shallots, sliced thin
  • 1 Tbsp unsalted butter
  • 3 lbs russet potatoes
  • 1 1/2 sticks plus 1 Tbsp unsalted butter
  • 1 cup half & half
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Place garlic in a very small covered baking dish and drizzle with the olive oil. Sprinkle liberally with kosher salt and a few grinds of pepper. Cover and bake for about an hour, or until garlic is soft and golden brown. Allow to cool, squeeze garlic into baking dish, and discard papery skin. Mush well with your fingers. Set aside.
  3. Meanwhile, melt 1 Tbsp butter over medium-low heat until foaming subsides. Add shallots and cook, barely sizzling, stirring occasionally, until shallots are golden brown and tempting as hell. Depending on your stove, this could take a while – mine took about an hour. Do not eat them all. Set aside.
  4. Meanwhile, place the potatoes in a large pot, covered by about an inch of water. Bring to a boil over high heat, add 1 Tbsp salt, and reduce heat to medium-low. Add potatoes and cook until tender, when a paring knife can slip easily in and out of potatoes. Drain.
  5. In the now empty pot, add the stick of butter, then the potatoes on top, the reserved garlic and shallots, followed by a few pinches of salt, some generous grinds of black pepper, and the half-and-half. Mash roughly with a potato masher, but leave some chunks.
  6. Adjust seasoning with salt and pepper to taste and fold with a spatula to incorporate.

What say you on the matter of potatoes? Skins or no? Lumpy or smooth? Simple or dressed up? To the comments!

Comments

  1. Oh hell yes, these will be on my table tomorrow. Skin on & lumpy!