Garlic & Herb Smashed Potatoes

Garlic & Herb Smashed Potatoes with loads of fresh parsley, garlic and ghee. Perfect side dish for chicken, steak, pork, ham, meatloaf…. oh my gosh I could go forever with the list of foods it pairs well with. Bacon Wrapped Turkey Meatloaf possibly? I think so.

By the way, what the heck is ghee? To simply put, ghee is much like butter but produced slightly different. Ghee is commonly used in Indian and Pakistani cuisine, especially with rice. Most grocery stores should have ghee or you can check out a specialty store. Can’t find ghee where you are? That’s okay. Swap with butter.

It is that time of month once again for Recipe Swap Club and Simply Made Recipes got tasked with Cook at Home, where you can find a lot of Whole30, gluten free and lactose free recipe options! I browsed and browsed the site for what I wanted to recreate and found these Herb and Garlic Smashed Potatoes. We are potato lovers in this family and I jump on any chance to try a new potato recipe. Plus, there is garlic…. tons of garlic. Who can say no to that?

Check out the original recipe here.

I made just a couple changes to the Garlic & Herb Smashed Potatoes recipe. One, the recipe calls for almond milk and I used regular 2% because that’s what I have on hand. Two, I chopped up some fresh parsley over dried because I prefer fresh herbs and spices. Third, the instructions were to steam the potatoes but I made a large batch and my steamer does not hold the amount of potatoes I needed so I boiled them and added the garlic after cooking the potatoes. If you steam the potatoes, add in the garlic while cooking and keep the same cook time. Either way you cook your potatoes, the outcome will be right on.

Potatoes skins on or off before cooking? I leave potato skins on as often as possible, especially for yellow or red potatoes. What is the benefit of leaving the skin on? Well, to get the full nutritional value of the potato you need to eat the whole potato full of fiber and numerous nutrients.

Garlic & Herb Smashed Potatoes

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• 3 tablespoon ghee
• 2.5 pounds small yellow potatoes
• 1/4 cup-3/4 cup milk (almond milk is recommended)
• 1/4 cup freshly chopped parsley
• 6 garlic cloves
• salt
• pepper

1. Wash potatoes and chop into quarters.
2. Bring a large pot of water to a boil and drop your potatoes in. Add a pinch of salt.
3. Let cook 30 minutes or until potatoes are softened.
4. Drain and place into large mixing bowl.
5. Mince 6 garlic cloves and add to potatoes along with freshly chopped parsley, 3 tablespoons ghee, pinch of salt and pepper.
6. Use your potato smasher (I use my avocado smasher) to smash the potatoes and mix all the ingredients together.
7. Add 1/4 cup milk and mix. If you want to thin out your potatoes more, add another 1/4-1/2 cup milk.
8. Garnish with a pinch more of fresh parsley and a bit of ghee.
9. Serve.

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