Garlic Smashed Potatoes
serves 4-6
Olive oil and yogurt make these rustic smashed potatoes a less fattening alternative to conventional mashed potatoes.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 head garlic
2 tablespoons plus 1 teaspoon olive oil
2 1/2 pounds round red or white potatoes
1 cup yogurt
prep: 15 minutes
total: 40 minutes
small baking dish or pie pan
large pot
fork
1. Rub the garlic with the teaspoon of olive oil. Place on a small baking dish or pie pan, and bake in a preheated 400F oven for 20 minutes, or grill or broil 4 inches from a high fire for 15 minutes, turning the garlic every 4 to 5 minutes. Set aside.
2. Meanwhile, cook the potatoes in a large pot of boiling water for 30 minutes, until fork-tender. Drain and set aside.
3. Cut the garlic in half at its widest point. Squeeze each garlic half, forcing the softened garlic cloves from their papery skins into a large mixing bowl. Mash the garlic with the tines of a fork.
4. Cut the potatoes into quarters. Add the potatoes to the mixing bowl and mash coarsely with a fork. Mix in a generous sprinkling of salt and pepper, remaining olive oil and yogurt.
