Fall weather calls for comfort food, and there’s really nothing more comforting that a potato. These Smashed Potatoes with Roasted Garlic Cream are warm and cozy, and will help keep out the chill of the long autumn evenings.
While I have written up the instructions for the roasted garlic cream and potatoes separately, it’s pretty easy to make both at once. When making this, I sliced the top of the garlic, wrapped it in foil and placed in the oven to roast. Then I put the potatoes and water on the stovetop to boil. While they were cooking, I prepared the baking sheets and measured out the rest of ingredients for the garlic cream.
Once the potatoes were done boiling, I drained them and allowed them to cool for a few minutes, and then smashed them on the baking sheets. When the potatoes were ready to go into the oven, the garlic was done – perfect timing! I allowed the garlic to cool and then made the roasted garlic cream while the potatoes were baking. The dish takes a while to prepare, but most of it is inactive time, and the delicious payoff at the end is well worth the wait!
Roasted Garlic Cream tastes great on just about anything – it’s great on baked potatoes, roasted veggies, tacos, and even avocado toast. You might want to make a double batch and keep it in the fridge in case you find yourself with a dish that needs a little bit of roasted garlickly goodness. It freezes well, so you can pop half in the freezer for later, if you like.
These Smashed Potatoes with Roasted Garlic Cream are a great side dish. Because they seem a little fancier than regular roasted potatoes, they’re terrific for holiday dinners – I love to serve them at Christmas and Thanksgiving. They’re also perfect party appetizer, and they even make a tasty snack!
Smashed Potatoes with Roasted Garlic Cream
- For the Garlic Cream
- 1 bulb of garlic
- 1/2 teaspoon olive oil
- pinch of sea salt
- pinch ground black pepper
- 1 cup raw cashews soaked for two hours and drained
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- For the Potatoes
- 1 pound baby potatoes
- ¾ teaspoon sea salt divided
- 2 bay leaves
- 1 tablespoon olive oil
- ½ teaspoon ground black pepper
- ¼ cup parsley chopped
Make the Garlic Cream: Preheat the oven to 400°
Peel most of the paper off of the garlic, but make sure you keep the bulb intact. Use a sharp knife to cut the top part of the garlic bulb off. You’ll want to trim about ¼” off.
Drizzle the tops of exposed cloves with the olive oil, and sprinkle with the salt and the black pepper. Cover the bulb with foil and bake for about 40 minutes, until the cloves are soft. The garlic is done with deeply golden brown and completely soft.
Allow the bulb to cool about 10-15 minutes.
Squeeze the roasted garlic out into a food processor or blender. Add the rest of the Garlic Cream ingredients and mix until smooth and creamy, scraping down the sides as needed. If you’re using a blender, start slow and then build up to a high-speed, otherwise the ingredients might get stuck. If the mixture seems too thick, add a little more water, a teaspoon at a time. The mixture will thicken as it sits.
Make the Potatoes: Place the potatoes in a large pot with water along with ¼ teaspoon of salt and the bay leaves. You’ll want enough water to cover the potatoes plus about two inches
Cook until the water boils and the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are boiling, line two baking sheets with parchment paper and preheat the oven to 400°.
Drain the potatoes and place them on the baking sheet. Be sure to remove the bay leaves.
Use a potato masher, flat spatula, or the bottom of a jar to gently smash each potato. The potatoes should be flat, but still in one piece.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 20-25 minutes, until golden brown and crispy.
Drizzle generously with the Roasted Garlic Cream and garnish with the chopped parsley. Serve hot.
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