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Garlic Smashed Potatoes |
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Serves: 6 Print this RecipeLooking for a delicious twist on mashed potatoes. The Yukon Gold potatoes are a beautiful golden color and the roasted garlic adds a subtle sweet flavor to the potatoes. We're sure you'll find them delicious. 6 medium Yukon Gold or russet potatoes, (2 pounds) 1 bulb garlic 2 tablespoons olive oil or vegetable oil 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves 1/2 teaspoon salt 1/3 to 1/2 cup milk 1/4 cup chopped fresh chives _Molzan, Susan ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 375°. 2. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slice from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving the bulb intact and the cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender. 3. Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant. 4. Open garlic pack to cool. Cut potatoes in half; carefully spoon potatoes in large bowl. Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze the garlic out; discard skin. Place garlic in bowl; add oil mixture and salt. 5. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives. 1 SERVING: Calories 155 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 2mg; Sodium 190mg; Carbohydrates 26g (Dietary Fiber 2g); Protein 3g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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