garlic smashed potatoes
April 17, 2010
Lucy Waverman, God love her, did a piece in the Globe and Mail right before the winter holidays on how to cook a vegan Christmas feast! One component of that feast was garlic mashed potatoes which, in our house, we call smashed potatoes. They’re good. Love ‘em. And don’t miss the cream or milk at all. I made one addition, the rosemary, which I really like if the rest of the meal calls for that earthy, pungent compliment.
3 pounds potatoes, peeled and cut into chunks
2 heads of garlic, skinned, root end trimmed
spring or two of rosemary in cheesecloth (bouquet garni style)
1/3 cup olive oil
3/4 to 1 cup potato cooking water
sea salt and freshly ground pepper
Separate garlic cloves and place in a pot of cold salted water along with potatoes and rosemary bouquet garni. Bring to a boil and boil until potatoes and garlic cloves are tender when pierced with a fork. Remove rosemary. Drain and reserve potato cooking water separately.
Mash together potatoes and garlic. Add olive oil and beat until combined. Add enough potato cooking water to reach a soft creamy consistency. Season well with sea salt and pepper to taste.