Garlic & Herb Smashed Potatoes with loads of fresh parsley, garlic and ghee. Perfect side dish for chicken, steak, pork, ham, meatloaf…. oh my gosh I could go forever with the list of foods it pairs well with. Bacon Wrapped Turkey Meatloaf possibly? I think so.
By the way, what the heck is ghee? To simply put, ghee is much like butter but produced slightly different. Ghee is commonly used in Indian and Pakistani cuisine, especially with rice. Most grocery stores should have ghee or you can check out a specialty store. Can’t find ghee where you are? That’s okay. Swap with butter.
It is that time of month once again for Recipe Swap Club and Simply Made Recipes got tasked with Cook at Home, where you can find a lot of Whole30, gluten free and lactose free recipe options! I browsed and browsed the site for what I wanted to recreate and found these Herb and Garlic Smashed Potatoes. We are potato lovers in this family and I jump on any chance to try a new potato recipe. Plus, there is garlic…. tons of garlic. Who can say no to that?
Check out the original recipe here.
I made just a couple changes to the Garlic & Herb Smashed Potatoes recipe. One, the recipe calls for almond milk and I used regular 2% because that’s what I have on hand. Two, I chopped up some fresh parsley over dried because I prefer fresh herbs and spices. Third, the instructions were to steam the potatoes but I made a large batch and my steamer does not hold the amount of potatoes I needed so I boiled them and added the garlic after cooking the potatoes. If you steam the potatoes, add in the garlic while cooking and keep the same cook time. Either way you cook your potatoes, the outcome will be right on.
Potatoes skins on or off before cooking? I leave potato skins on as often as possible, especially for yellow or red potatoes. What is the benefit of leaving the skin on? Well, to get the full nutritional value of the potato you need to eat the whole potato full of fiber and numerous nutrients.
Garlic & Herb Smashed Potatoes | |
- 3 tablespoon ghee
- 2.5 pounds small yellow potatoes
- 1/4 cup-3/4 cup milk (almond milk is recommended)
- 1/4 cup freshly chopped parsley
- 6 garlic cloves
- salt
- pepper
- Wash potatoes and chop into quarters.
- Bring a large pot of water to a boil and drop your potatoes in. Add a pinch of salt.
- Let cook 30 minutes or until potatoes are softened.
- Drain and place into large mixing bowl.
- Mince 6 garlic cloves and add to potatoes along with freshly chopped parsley, 3 tablespoons ghee, pinch of salt and pepper.
- Use your potato smasher (I use my avocado smasher) to smash the potatoes and mix all the ingredients together.
- Add 1/4 cup milk and mix. If you want to thin out your potatoes more, add another 1/4-1/2 cup milk.
- Garnish with a pinch more of fresh parsley and a bit of ghee.
- Serve.
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Comments
So you did not cook the garlic, but added it raw to the cooked potatoes right? Six cloves of garlic doesn’t over power the dish? I want to clarify before I start. Thank you
If you steam the potatoes, add the garlic in while steaming. 6 cloves per bag of potatoes is garlicky but I don’t think it’s overbearing (I do love garlic however). If you want less garlic, go with 4 cloves.
Thanks for choosing this recipe – we love it too!
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FAQs
Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.
What's the difference between smashed potatoes and mashed potatoes? ›
And yes, smashed and mashed are two distinct things. While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass.
Why are my smashed potatoes falling apart? ›
This could be caused by a few things. Your potatoes may be under-cooked: If the potatoes aren't boiled all the way through, they may not hold their shape when being smashed and then crumble. Your potatoes may be over-smashed: Don't be too aggressive when smashing the potatoes as this can cause them to break apart.
How do you thicken smashed potatoes? ›
Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.
Why put a raw egg in mashed potatoes? ›
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Why do chefs soak potatoes in water? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
What are the benefits of eating smashed potatoes? ›
Additionally, mashed potatoes are relatively low in calories and fat, making them a good option for those watching their weight. Mashed potatoes can also be a good source of dietary fiber, depending on how they are prepared. They are also a good source of comfort food and can be a good addition to a balanced diet.
What is a fancy word for smashed potatoes? ›
Pomme Puree - a fancy way to say mashed potatoes.
Why do restaurant mashed potatoes taste better? ›
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
What do the British call mashed potatoes? ›
Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables.
Widely associated with funerals, funeral potatoes are a potato-based dish in casserole form—the ultimate comfort food—that is usually served hot at potlucks. It's a widespread tradition to serve them at gatherings held after funerals, hence the name.
What are Yankee potatoes? ›
In the 1800s “Yankees” in the Northeast enjoyed large. cut potatoes roasted- with crispy pan marks on the. outside and a luscious earthy center. Guests near the. kitchen could hear the slang “yanks” being yelled to.
Can diabetic eat mashed potatoes? ›
Potatoes are a versatile and delicious vegetable that can be enjoyed by everyone, including people with diabetes. However, because of their high carb content, you should limit portion sizes, always eat the skin, and choose low GI varieties, such as Carisma and Nicola.
How does Rachael Ray keep her mashed potatoes warm? ›
Rachael Ray's Solution for Keeping Mashed Potatoes Warm
"Hold your mashed potatoes in a bain-marie, or water bath, with a lid on top [and] they stay for hours — days really," Ray, who recently partnered with Home Chef, said in an interview with Allrecipes. The method is oh-so-simple.
How to make mashed potatoes Paula Deen? ›
directions
- In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. ...
- Add the butter, sour cream and garlic.
- Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended.
- Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.
Mashed Potatoes Can Be Healthy - If You Make Them Right. Improve the nutrition of your mashed potatoes by making them at home with low-fat milk, olive oil and fresh herbs. A common myth maintains that all "white foods," including potatoes, are unhealthy.
