Speckled with creamy cloves of roasted garlic, fresh rosemary and tangy sour cream, these rustic mashed potatoes are the perfect unfussy side dish for weeknight dinners like; Pan-Seared Salmon with Basil Butter Sauce, Grilled Skirt Steak and so many more!
Red potatoes are a great choice for mashing whole since their skins are delicate and flavorful. Mashing them right in their cooking pot saves time and effort – plus, the potatoes will stay warm until you’re ready to serve them.
In addition to fresh rosemary and tangy sour cream, these potatoes are infused with sweet, buttery roasted garlic. You can find my go-to method for roasting garlic here: Oven-Roasted Garlic Confit. Or simply slice a head of garlic in half crosswise, drizzle with olive oil, wrap it in foil and bake at 400F for 35-40 minutes.
For more tasty potato recipes check out: Pommes Purée, Maple-Mascarpone Whipped Sweet Potatoes, Roasted Fingerling Potatoes with Garlic and Rosemary, Whipped Japanese Sweet Potatoes.
Here’s everything you’ll need to make this recipe: small red potatoes (for even cooking, try to select potatoes that are roughly all the same size), roasted garlic, fresh rosemary, sour cream and salt.
*Scroll to the bottom of the recipe card for ingredient notes and substitutions.*
Recipe Step by Step:
Step 1. Boil the Potatoes
In a large pot of salted water, simmer the potatoes until completely tender. Depending on the size of the potatoes this could take anywhere from 15-25 minutes. To test the potatoes for doneness: slide the tip of a knife into the thickest potato. If it pierces the center easily and meets no resistance, they’re ready.
Step 2. “Smash”
Add the potatoes back into the pot they were cooked in and let stand for 2 minutes to allow the excess moisture to evaporate. Then, over medium-low heat add the garlic, garlic oil and rosemary to the pot. Use a wooden spoon to stir and smash the potatoes. Next add the sour cream and a generous pinch of salt. Stir to combine then turn off the heat.
Step 3. Serve
Just before serving taste for seasoning and adjust as needed. Potatoes need a lot of salt – don’t be afraid to go heavy. Serve warm.
FAQs and Expert Tips
Yes, small gold or yellow potatoes are a good substitute for red potatoes. You could use russets but you’ll want to peel and dice them first.
Yes, absolutely! These potatoes store and reheat really well. Store smashed potatoes covered, in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen them up, as needed.
Looking for the perfect pairing? Serve Smashed Red Potatoes alongside one of these delicious main courses:
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Smashed Red Potatoes with Roasted Garlic and Rosemary
- 3 lbs baby red potatoes
- 8-10 cloves roasted garlic, plus 3-4 tbsp oil *see recipe notes*
- 1 cup sour cream
- 2 tbsp minced, fresh rosemary
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. To test the potatoes for doneness: slide the tip of a knife into the thickest potato. If it pierces the center easily and meets no resistance, they're ready. Drain well.
- Add the potatoes back into the pot and let stand, off the heat, for 2 minutes to allow the excess moisture to evaporate. This helps keep the mashed potatoes light and fluffy. Next, add in the roasted garlic cloves, oil, rosemary and a generous pinch of salt. Over low heat, use a wooden spoon to stir and gently break up and smash the potatoes.
- Last, fold in the sour cream, turn off the heat and taste for seasoning. Serve immediately.
- Baby Red Potatoes: Small gold or yellow potatoes are perfectly fine. Try to choose potatoes that are all roughly the same size so that they cook evenly.
- Roasted Garlic: Find my prefered method for roasting garlic here: Oven-Roasted Garlic Confit. Or, slice a head of garlic in half crosswise, drizzle with olive oil, wrap it in foil and bake at 400F for 35-40 minutes.
- Rosemary: Dried rosemary can be substituted for fresh, use about 1 tbsp and crush it between your fingers before adding it to the potatoes.
- Sour Cream: Heavy cream, cream cheese, mascarpone or even whole milk yogurt will all work as a replacement for sour cream.
- Store leftover smashed potatoes covered, in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen them up, as needed.