Roasted Garlic and Basil Smashed Potatoes

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
45 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup garlic cloves (about 6), unpeeled
  • 4 large russet potatoes
  • 1 cup milk, plus more as needed
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon olive oil
  • 1/2 cup shredded fresh basil
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat oven to 400 degrees F.

  • Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.

  • Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.

  • Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.)

  • Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

  • Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

  • Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.


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