Smashed Red Potatoes with Roasted Garlic and Rosemary

Creamy, smashed potatoes with sour cream and whole garlic cloves in a pot.

5 from 2 votes

Smashed Red Potatoes with Roasted Garlic and Rosemary

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

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 241kcal

Author: Leigh Anderson

Ingredients

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
salt

Instructions

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.

Notes

Ingredient Notes and Substitutions:

- 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.

Storing and Reheating Leftovers:

- 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.

Nutrition