Garlic Parmesan Smashed Potatoes Recipes

GARLIC PARMESAN SMASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. I add 1 teaspoon of salt to the water.
• Place the potatoes in the boiling water, cover and let cook until soft about 20-25 minutes.
• Once the potatoes are cooked and softened, drain well and let cool for 5 minutes. Pat each potato until dry with a towel.
• Pre-heat oven to 450 degrees F. In the meantime melt the butter until completely melted in the microwave. With a spoon, stir the garlic, parmesan cheese, parsley, salt and pepper. Mix until combined and beware this will smell amazing!
• Arrange the potatoes on a lightly greased baking sheet. Lightly smash each potato with the bottom of a water glass or jar.
• Pour about one heaping tablespoon of the butter mixture to each potato. Drizzle any leftover butter mixture on top!
• Bake the potatoes for 15 minutes, then remove from heat and sprinkle each potato with more parmesan cheese. Broil for 3-5 minutes until the cheese is perfectly melted.
• Sprinkle the finished potatoes with parsley and serve immediately. Enjoy!

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.

PARMESAN CHIVE SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES

Steps:

• Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
• Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• To serve, season with a little extra salt and parsley, and serve immediately.

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
• Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
• Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

GARLIC PARMESAN SMASHED POTATOES

Steps:

• Fill a large pot halfway with water and a few pinches of salt, bring to boil.
• Once boiling, add potatoes and cook for 25-30 minutes or until fork tender.
• Drain potatoes and let cool slightly.
• While cooling, mix together softened butter, garlic, parsley, salt, and pepper.
• Turn oven on to broil (550F).
• Add potatoes to parchment lined baking sheet. Using the back of a glass, press down to 'smash'
• Brush each potato with butter mixture. Broil in oven for 10 minutes, keeping an eye on them as you may have to move your tray around.
• Take out of oven and add parmesan cheese on top of potatoes. Broil for another 4-5 minutes.
• Enjoy!

GARLIC-PARMESAN SMASHED POTATOES

Steps:

• Place potatoes in 3 1/2- to 4-quart slow cooker. Stir in garlic, butter, salt, pepper and water.
• Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender.
• Do not drain potatoes. Mash potatoes slightly with potato masher. Add half-and-half and cheese; continue mashing until desired consistency and some lumps remain. Stir in basil just before serving. Potatoes will hold on low heat setting up to 2 hours.

PARMESAN GARLIC SMASHED POTATOES

Steps:

• Wash potatoes and cut in chunks. Load into a large pot, add the garlic, and just barely cover with water.
• Bring to a boil and simmer 10-15 minutes or until tender. Drain.
• Put half the butter, half the parsley, and half the Parmesan onto the potatoes along with salt and pepper as desired. Smash and stir.
• Add the rest of the butter, parsley, and Parmesan. Smash and stir again until the potatoes are well broken up and the cheese is well mixed inches.
• Redskin potatoes shouldn't need any milk, but if you used a drier-fleshed type add milk as required.