• Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact
  • Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact

barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

get the latest in your inbox

Tasty Recipes Straight To Your Email!

You are here: Home » Side Dishes » Garlic Smashed Potatoes

Garlic Smashed Potatoes

October 4, 2011 · 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

Garlic Smashed Potatoes recipe by Barefeet In The Kitchen

Butter and garlic combine to make any form of potato more delicious, don’t they? This has been a family favorite for years. My husband made these the first Thanksgiving we were together and my entire family devoured them. I rarely peel the potatoes for mashed potatoes, so I consider them “smashed” instead of traditionally smooth and mashed potatoes.

Print
Garlic Smashed Potatoes
Servings: 8 servings
Ingredients
  • 4 pounds red or Yukon gold potatoes
  • 6 tablespoons butter plus 2 tablespoons for serving
  • 1 teaspoon kosher salt adjust according to taste
  • 1/2 teaspoon garlic powder adjust according to taste
  • freshly cracked black pepper according to taste
  • Optional: milk or cream as desired depending on the consistency of the potatoes
Instructions
  1. Wash and chop potatoes into bite sized chunks. Boil in water on the stove-top until tender. Depending on the number of potatoes, this could take 15-30 minutes. I like to get them off the stove when they are fork tender, but not soft. Drain the potatoes and put them back into the hot pot.
  2. Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher and add the butter. Continue crushing the potatoes until they are as smooth as you like. If the potatoes are dry, you can add a splash of milk or cream. Stir in the salt, garlic and pepper. Taste and adjust the seasonings.
  3. Top the hot potatoes with the additional two tablespoons of butter right before serving. Enjoy!

 

get the latest in your inbox

Tasty Recipes Straight To Your Email!

Filed Under: Side Dishes Tagged With: Potatoes

Previous article:
« Italian Sausage and Vegetable Soup
Next article:
Chocolate Covered Kiwi Popsicles »

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Words Of Deliciousness says

    October 5, 2011 at 2:28 am

    I love the idea of leaving the potato skins on for these smashed potatoes. They look so delicious.

    Reply
  2. Grace In Full Measure says

    October 5, 2011 at 2:28 am

    Oh I wanna eat these with fried chicken and lots of gravy!!!

    Reply
  3. Chris says

    October 11, 2011 at 10:32 pm

    I like my mashed potatoes coarse anyway and like to include some of the red potato skin. Nice recipe.

    Reply
  4. Saundra says

    November 23, 2017 at 8:38 am

    I like to throw in cloves of garlic with the potatoes as they boil, then mash them with the potatoes and add garlic powder as well. Can’t go wrong with garlic!

    Reply
« Older Comments

Trackbacks

  1. Lebanese Beef and Green Beans says:
    April 11, 2017 at 11:30 am

    […] Fresh green beans are added and allowed to simmer for a few minutes before serving. Served with hot Garlic Smashed Potatoes, this meal was a simple and delicious way to get dinner on the table with a minimum of […]

    Reply

Sign Up Here for FREE recipes!

archives

search

home · about · work with me · disclosure & privacy policy

Copyright ©2019, barefeetinthekitchen.com. All Rights Reserved. Design by Pixel Me Designs


Barefeet In The Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.

Proud Member of:
Mediavine Publisher Network
Food Innovation Group: Bon Appetit and Epicurious