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Roasted Garlic Smashed Red Potatoes: The Ultimate Comfort Side

There are few things that speak to my soul quite like a perfectly roasted potato. For years, I’ve chased that elusive, deeply savory, almost sweet garlic flavor, often finding traditional mashed garlic a touch too sharp, a bit too aggressive for my palate. Then, one crisp autumn evening, while preparing a hearty roast, inspiration struck. Roasting the garlic separately, allowing its sugars to caramelize and mellow, transformed the entire experience, yielding a smooth, mellow, and utterly irresistible garlic essence that coated every tender potato bite. It’s a simple technique, yet it unlocks a depth of flavor that has become a staple in my culinary repertoire, a dish that whispers comfort and satisfaction with every forkful.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Yield: Serves 4-6
Dietary Type: Vegetarian, Gluten-Free

Ingredients

Here’s what you’ll need to create this delightful dish:

14 – 16 small red potatoes
1/4 cup milk (or 1/4 cup chicken broth for a dairy-free option)
2 – 3 tablespoons butter (use a vegan butter alternative for dairy-free)
1 whole head of garlic, roasted (I recommend using store-bought or homemade roasted garlic for convenience)
Kosher salt, to taste
Fresh ground black pepper, to taste

Equipment Needed

You won’t need a lot of fancy equipment for this straightforward recipe. Just a few kitchen staples will do:

A large pot for boiling potatoes
A colander for draining
A potato masher
A mixing spoon
A baking sheet or oven-safe dish for roasting garlic (if roasting your own)

Instructions

Bringing these Roasted Garlic Smashed Red Potatoes to life is a journey of simple, yet rewarding steps. The key is to allow the garlic to work its magic through roasting, transforming its pungent bite into a mellow, sweet, and deeply satisfying flavor.

Begin by preparing your potatoes. Place the 14 to 16 small red potatoes into a large pot. Cover them with cold water, ensuring they are submerged by at least an inch. Add a generous pinch of kosher salt to the water – this is your first opportunity to season the potatoes from the inside out.
Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer until they are fork tender. This typically takes about 20 to 25 minutes, but the exact time will depend on the size of your potatoes. You’ll know they’re ready when a fork can be easily inserted into the largest potato without resistance.
While the potatoes are boiling, prepare your roasted garlic. If you haven’t already, roast a whole head of garlic. To do this, slice off the top quarter inch of the garlic head, exposing the cloves. Drizzle with a little olive oil, wrap tightly in foil, and roast in a preheated oven at 400°F (200°C) for about 40 to 50 minutes, or until the cloves are very soft and fragrant.
Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot.
Now comes the smashing. Using a potato masher, coarsely smash the potatoes. The goal here isn’t to create a smooth puree, but rather to break them down into bite-sized pieces with some texture remaining. This slightly smashed texture is what makes this dish so appealing, offering a delightful contrast to the creamy garlic.
With the potatoes still in the pot, squeeze the roasted garlic cloves out of their papery skins directly onto the smashed potatoes. The heat from the potatoes will help to further soften the garlic, making it easier to incorporate.
Add the 1/4 cup milk (or chicken broth) and the 2 to 3 tablespoons butter to the pot.
Using a spoon, stir everything together until the butter is melted and the milk (or broth) is evenly distributed, coating the potatoes and mixing with the roasted garlic. Continue stirring until the mixture is well combined.
Season generously with kosher salt and fresh ground black pepper to your taste. Stir once more to ensure the seasonings are evenly distributed.
Serve these Roasted Garlic Smashed Red Potatoes hot. They are a perfect accompaniment to your favorite chicken, beef, or pork dishes. You might find, as I often do, that the rich, savory flavor of these potatoes is so satisfying, you won’t even need gravy!

NOTE: You can absolutely adjust the consistency of the potatoes to your preference. If you prefer a smoother mashed potato, feel free to mash them more thoroughly. However, I find the slightly smashed texture in this recipe adds a delightful rustic charm and textural interest.

Expert Tips & Tricks

Choosing Your Potatoes: For smashed potatoes, smaller, waxy varieties like red or Yukon Gold potatoes are ideal. Their skin is tender and they hold their shape well, which is perfect for achieving that desirable smashed texture.
Don’t Over-Boil: Be careful not to overcook the potatoes. Over-boiled potatoes can become waterlogged, which can make your smashed potatoes a bit mushy rather than tender and fluffy.
Roast Your Own Garlic: While using pre-roasted garlic is convenient, roasting your own is a simple process and the aroma that fills your kitchen is divine. Ensure the garlic is truly soft and yielding before squeezing it out.
Adjusting Richness: The amount of butter can be adjusted to your preference. For an even richer dish, you can use a little more butter or even a splash of heavy cream.
Seasoning is Key: Taste and adjust the salt and pepper at the end. The roasted garlic adds a subtle sweetness, so balance it with ample seasoning.

Serving & Storage Suggestions

These Roasted Garlic Smashed Red Potatoes are best served immediately while they are warm and comforting. Their creamy texture and deep garlic flavor make them a star on any plate.

To serve attractively, scoop them into a serving bowl and garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness. A small dollop of sour cream or a drizzle of extra melted butter can also elevate the presentation.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Reheating: To reheat, gently warm them in a saucepan over low heat, stirring frequently, and adding a splash of milk or butter to restore their creamy texture. Alternatively, you can reheat them in a covered oven-safe dish in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can sometimes result in a less appealing texture.

Nutritional Information

This information is an estimation and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	488.3 kcal
Calories from Fat		64%
Total Fat	7.2 g	11%
Saturated Fat	4.2 g	21%
Cholesterol	17.4 mg	5%
Sodium	166.5 mg	6%
Total Carbohydrate	97.8 g	32%
Dietary Fiber	10.3 g	41%
Sugars	7.8 g	31%
Protein	12.3 g	24%

Variations & Substitutions

While this recipe is fantastic as is, here are a few ways to play with it:

Dairy-Free Delight: Easily make this dish dairy-free by substituting the milk with unsweetened almond milk, oat milk, or soy milk, and replacing the butter with your favorite vegan butter alternative.
Herbal Infusion: Stir in a tablespoon of finely chopped fresh herbs like chives, parsley, dill, or thyme at the end of cooking for an extra layer of flavor.
Cheesy Goodness: For a richer, more indulgent side, stir in 1/4 cup of grated Parmesan cheese or cheddar cheese along with the butter and milk.
Spicy Kick: Add a pinch of red pepper flakes to the potatoes before mashing for a subtle warmth.

FAQs

Q: Why is roasting the garlic important for this recipe?
A: Roasting the garlic mellows its sharp, pungent flavor into a sweet, creamy, and deeply savory essence, which prevents the usual sharp or bitter bite found in raw or boiled garlic mashed potatoes.

Q: Can I use a different type of potato?
A: While red potatoes are recommended for their texture and skin, you can use other waxy or all-purpose potatoes like Yukon Golds. Starchy potatoes like Russets might become too mushy for a “smashed” texture.

Q: How do I know if my roasted garlic is ready?
A: Roasted garlic is ready when the cloves are very soft, golden brown, and easily squeezed from their skins. The aroma should be sweet and nutty.

Q: Can I make the roasted garlic ahead of time?
A: Absolutely! Roasted garlic can be stored in an airtight container in the refrigerator for up to a week. You can then use it as needed in this recipe or other dishes.

Q: What makes the texture of this dish unique?
A: The recipe calls for “coarsely smashing” the potatoes rather than mashing them completely smooth. This results in a delightful rustic texture with some potato chunks still visible, offering a pleasant bite.

Final Thoughts

There’s a special kind of magic that happens when simple ingredients are treated with a little patience and technique. These Roasted Garlic Smashed Red Potatoes are a testament to that. They’re humble, yet profoundly satisfying, a comforting embrace on a plate that complements almost any meal. I encourage you to try them, to savor the subtle sweetness of the roasted garlic, and to enjoy the delightful texture of the smashed red potatoes. When you make them, I’d love to hear about your experience – perhaps how they paired with your favorite main course, or any creative twists you added. Happy cooking!

Roasted Garlic Smashed Red Potatoes Recipe