Roasted Smashed Potatoes

Mashed potatoes tend to be a favorite side dish this time of year with the holidays lurking around the corner. When it comes to mashed potatoes, there are two camps of people. In the first camp are those who want mashed potatoes that are light and fluffy and sans lumps. 

But then there those in the second camp who really don't care about lumps in the potatoes. We just want to make mashed potatoes as painless as possible. I tend to be in this camp. Look, I cook a lot. I can make perfect mashed potatoes if I really want to. But I don't. I have other things to worry about. My mashed potatoes will taste great but will contain lumps and skins. As a dietitian, I feel it is important to note that the skins contain most of the vitamins, minerals, and a touch of fiber. So eat the skins. They're good for you. 

Here you have Roasted Smashed Potatoes. No peeling. No boiling. All you do is roast the potatoes until fork tender, then mash them up (skins and all) with butter, milk, and sour cream. I sound like an infomercial. Sorry. 

Roasted Smashed Potatoes
Serves 4

• 4 medium size Yukon gold potatoes, cut into 1-inch chunks
• 3 garlic cloves, peeled and smashed
• 1-2 tablespoons olive oil
• 2-3 tablespoons unsalted butter
• 2 tablespoons sour cream
• 2-3 tablespoons milk, warmed slightly to take the chill off
• Salt and pepper, to taste

Preheat the oven to 350ºF. 

Toss the potatoes and garlic in the olive oil. Season lightly with salt and pepper. Spread mixture onto a sheet pan. Roast in the oven for 30-40 minutes or until the potatoes are fork tender. 

Place the cooked potatoes in a bowl. Let them sit for 5 minutes or so to allow some of the steam to come off. Add the butter and sour cream. With a potato masher, mash the butter and sour cream into the potatoes and garlic. Stir in the milk until desired consistency. Season to taste with salt and pepper. Serve. 

---