Garlic and Parmesan Smashed Potatoes
A delicious twist on traditional mashed potatoes, featuring the rich flavors of garlic and sharp Parmesan cheese, creating a comforting side dish.
Ingredients
For the Potatoes
- 2 pounds baby potatoes Can substitute with regular potatoes, cut into smaller chunks.
- 4 cloves garlic, minced Freshly minced garlic works best.
For the Mixture
- 1/2 cup grated Parmesan cheese Can substitute with Cheddar cheese for a different flavor.
- 1/4 cup unsalted butter, melted Use plant-based butter for a vegan option.
- 1/4 cup heavy cream Use almond milk for a vegan option.
- to taste Salt and pepper Adjust seasoning based on personal preference.
- to garnish Fresh parsley, chopped For a decorative touch.
Instructions
Preparation
- Start by boiling the baby potatoes in a large pot of salted water. Cook them until they are tender, usually around 15-20 minutes.
- Once the potatoes are ready, drain them and return them to the pot.
Mixing
- Preheat your oven to 400°F (200°C).
- Use a potato masher or fork to smash the potatoes roughly. You don’t need to make them too smooth; a little chunkiness is good.
- In a small bowl, mix the melted butter, heavy cream, minced garlic, grated Parmesan cheese, salt, and pepper.
- Pour the garlic and cheese mixture over the smashed potatoes and mix gently until everything is well combined.
Baking
- Transfer the smashed potatoes onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25-30 minutes, or until they are golden and crispy on the edges.
Serving
- Once done, remove them from the oven and garnish with chopped parsley before serving.
Notes
Garlic and Parmesan smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for best results.