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You are here: Home / Gluten Free / Garlic and Rosemary Smashed Potatoes

July 16, 2011 By Kaitlin 5 Comments

Garlic and Rosemary Smashed Potatoes

I made Sauteed Chicken with Fennel and Rosemary, and needed something starchy to soak up some of the sauce. The recipe suggested polenta or mashed potatoes, so I thought I’d make smashed potatoes and incorporated some of the same ingredients found in the main dish. I had a bag of red potatoes from my CSA share so I luckily had all ingredients on hand.
Ingredients:
1 bag of red potatoes (I had enough to fill up a medium sized bowl)
3 garlic cloves, minced
2 tablespoons butter
1 tablespoon heavy cream
1/4 cup chicken stock
Salt and pepper, to taste
1 teaspoon dried rosemary
1 teaspoon fresh chopped parsley

Wash your red potatoes thoroughly, making sure to remove all dirt.
Halve any red potatoes that are larger than the average size. Bring a pot of salted water to a boil. Drop in the red potatoes and cook until fork tender, about 15 minutes.
Drain the potatoes and add to a medium sized bowl. using a large spoon or a whisk, smash each of the potatoes. Don’t go overboard, you want them to be chunky.
In a saute pan, add a small amount of the butter, rosemary and the minced garlic over medium heat. Cook for 1 minute.
Lower the heat and add the chicken stock, stirring. Add the rest of the butter and the cream and stir to combine.
When the butter has melted, pour over the smashed potatoes and stir to combine.
Season with salt and pepper, to taste. Top with parsley.
These were absolutely delicious. Creamy and flavorful, the rosemary and parsley worked so well with the potatoes. I prefer smashed potatoes to mashed potatoes solely because you get to keep the skins on the potatoes. Not only does it make the dish prettier, it also adds texture.

Related posts:

Mashed Potatoes with Mushroom Sauce Truffled Roasted Potatoes Garlic and Dill Smashed Potatoes Honey Mustard Roasted Rainbow Carrots

Filed Under: Gluten Free, Meatless, Sides, Vegetarian Tagged With: Garlic, Heavy Cream, Mashed Potatoes, Parsley, Potatoes, Red Potatoes, Rosemary, Smashed Potatoes, Thanksgiving

Comments

  1. natalie says

    July 16, 2011 at 9:13 pm

    Those look fantastic! I’m on board with anything that includes garlic and rosemary. 🙂

    Reply
  2. The Dinner Belle for Kimberlybelle.com says

    July 18, 2011 at 2:28 pm

    Sounds like a perfect way to use some rosemary from my garden! I also like to spike my mashed potatoes with a bit of bourbon, mushrooms, and truffle. Easy to make & sure to impress all guests.

    The Dinner Belle for Kimberlybelle.com

    Reply
  3. In Katrina's Kitchen says

    July 18, 2011 at 7:38 pm

    I was looking at your gorgeous kebobs then this caught my eye – whoa I want to eat the whole bowl!!!!!!!

    Reply

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