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Garlic Smashed New Potatoes Recipe

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Garlic Smashed New Potatoes Recipe

© Peggy Trowbridge
If you haven't yet, you simply must try smashed potatoes. The method leaves large chunks amongst a chunky "gravy" flavored with garlic, butter, cream, chives, and bacon bits. This allows the flavor of the potatoes to shine through while still getting the benefit of a mashed potato-type dish. Smashed potatoes are all the rage in restaurants these days, and easier to make than mashed potatoes. Recipe is easily multiplied.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 2 pounds unpeeled baby red potatoes, cut in half if large
  • 6 cloves garlic, halved
  • 2 Tbsp butter
  • 2 Tbsp heavy cream
  • 1/4 cup chicken stock
  • Salt and freshly ground black pepper to taste
  • 1/8 cup chopped chives
  • 2 Tbsp bacon bits

Preparation:

Gently boil red potatoes and garlic in salted water until tender. Drain.

Using the back of a large spoon, smash each potato once so the pieces are very large and chunky. Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine. Fold in chives and bacon bits. Gently reheat if necessary. Serve hot.

Yield 2 to 4 servings

Garlic Smashed New Potatoes Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.

User Reviews

 1 out of 5
Bay leaf, Member dpfaloona

This is a cracking dish with reminders of the spud dishes I was brought up on. Thease dishes could inclune , green cabbage, fried onions, chopped fresh sausages from the local butcher, any roasted meat left over or more often set aside specially from Sunday. More recently I have tried mixed red and green peppers, a sprinkle of garam masala and cheese toasted on top of the spuds, with great results'. I almost always add a bay leaf or Two to the boiling potatoes. Some sprigs of rosemary from the garden. fried in butter then the juice of roast lamb and garden peas,"" smashed"" into the potatoes go wonderfully with the roast lamb. I could talk about and eat poatoes all day.....must be because I'm Irish. ha, ha

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