Roasted Garlic Smashed Potatoes Gourmet Meals for Less

Garlic Roasted Smashed Potatoes-Gourmet Meals for Less (Heather Patterson)

Serves 6



6 small to medium potatoes (Idaho, Russet, or Yukon Gold) (1.00) 

3 cloves garlic (.15)

olive oil (PI)

½-3/4 cup half and half (.50)

course salt (PI)

freshly ground pepper (PI)




Preheat oven to 350° (this is the perfect recipe if you are already using your oven for another dish). Remove 3 garlic cloves from bulb but do not peel individual cloves.  Cut off the end of each clove revealing a tiny amount of the garlic inside.  Place cloves in a small amount of tinfoil and drizzle with olive oil.  Wrap tinfoil up in a package and place in oven.  Roast for approximately 20 minutes.

While garlic is roasting; wash, peel (do not have to peel if using Yukon Gold) and uniformly cube potatoes.  Place in large pot and cover with water to just above tops of potatoes.  Salt water and bring to a boil.  Reduce heat to low, cover pot with lid leaving a slight space to allow steam to vent.  This will prevent the water from boiling over.   Simmer until potatoes are fork tender.  Easy way to tell is to break a potato cube in half with a fork or smash against side of pot, potatoes are ready when they break apart easily. 

Drain potatoes and quickly place back in pot retaining some of cooking water.  Remove garlic from oven and open tinfoil package allowing garlic cloves to cool.  Add half and half in small measurements and cooking water, as needed smashing potatoes with potato masher or large fork.  You want the potatoes to be creamy but still chunky.  With your fingers or with a small spoon, press on each garlic clove.  Garlic should come out of clove and be very soft.  Add this to your potatoes mixing in thoroughly.  Salt and pepper to taste. 


Note: This recipe can be doubled.  It also can be made the day before.  Place potatoes in a well buttered serving dish and refrigerate.  The next day, bring potatoes to room temperature.  Dot top of potatoes with a few pats of butter and add a small amount of half and half into the mixture.  Cover with foil and reheat at 350° for approximately 20 minutes until heated through.  You can remove foil for last few minutes and potatoes will develop a nice golden top to them.