Roasted Garlic and Herb Smashed Potatoes
By KitchenAid
Images
Serves
Makes 4 servings
Ingredients
- 1-½ pounds (675 g) small skin-on Yukon gold potatoes (about 6-8 each)
- 1 tablespoon (15 mL) olive oil
- 1 teaspoon (7 mL) kosher salt
- ½ cup (125 mL) heavy cream
- ¼ cup (50 mL) unsalted butter, cut up
- 2 tablespoons (30 mL) roasted garlic
- 2 tablespoons (30 mL) chopped chives
Procedure
Preheat oven to 375°F.
Toss potatoes with oil and salt on rimmed baking sheet. Bake for 30 to 40 minutes or until tender.
Heat cream to just below a simmer (or microwave until hot).
Combine cooked potatoes, butter and garlic in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. With mixer running on Speed 1, slowly add hot cream and continue mixing up to 1 minute or to desired consistency (less for chunkier potatoes), adding chives during last 15 seconds of mixing.
Toss potatoes with oil and salt on rimmed baking sheet. Bake for 30 to 40 minutes or until tender.
Heat cream to just below a simmer (or microwave until hot).
Combine cooked potatoes, butter and garlic in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. With mixer running on Speed 1, slowly add hot cream and continue mixing up to 1 minute or to desired consistency (less for chunkier potatoes), adding chives during last 15 seconds of mixing.
Roasted Garlic and Herb Smashed Potatoes
By KitchenAid
Serves
Makes 4 servings
Ingredients
- 1-½ pounds (675 g) small skin-on Yukon gold potatoes (about 6-8 each)
- 1 tablespoon (15 mL) olive oil
- 1 teaspoon (7 mL) kosher salt
- ½ cup (125 mL) heavy cream
- ¼ cup (50 mL) unsalted butter, cut up
- 2 tablespoons (30 mL) roasted garlic
- 2 tablespoons (30 mL) chopped chives
Procedure
Preheat oven to 375°F.
Toss potatoes with oil and salt on rimmed baking sheet. Bake for 30 to 40 minutes or until tender.
Heat cream to just below a simmer (or microwave until hot).
Combine cooked potatoes, butter and garlic in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. With mixer running on Speed 1, slowly add hot cream and continue mixing up to 1 minute or to desired consistency (less for chunkier potatoes), adding chives during last 15 seconds of mixing.
Toss potatoes with oil and salt on rimmed baking sheet. Bake for 30 to 40 minutes or until tender.
Heat cream to just below a simmer (or microwave until hot).
Combine cooked potatoes, butter and garlic in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. With mixer running on Speed 1, slowly add hot cream and continue mixing up to 1 minute or to desired consistency (less for chunkier potatoes), adding chives during last 15 seconds of mixing.