Stinking Rose Smashed Potatoes

Garlic smashed potatoes brings visions of Paula Deen throwing a stick of butter and a block of cream cheese into a pot of potatoes with cups of shredded cheddar. This recipe is a healthy version that is almost a tasty. OK, I have to admit that you can’t compete with butter, cream cheese and cheddar cheese. The tastiness of these potatoes is largely due to the roasted garlic. Roasting garlic is easy. I was first intimidated to do it. The dish is an ideal side dish for a roast or baked chicken. The oven is on and the garlic just goes along for a free ride. 

One note about this recipe: I used fat free cottage cheese. It also works as well with non fat Greek yogurt. Many people on bariatric diets look for opportunities to add protein to their diet. Greek yogurt is the ideal high protein ingredient for sauces and dishes that call for cream cheese, ricotta cheese or cottage cheese. The results will be the same but the amount of protein will likely be doubled.

Stinking Rose Smashed Potatoes

Ingredients:

3 pounds of russet potatoes, unpeeled and cut into ½ cubes
½ head of garlic (about 8 cloves)
½ cup of non-fat cottage cheese or Greek Yogurt
½ cup skim milk
Salt and Pepper to taste

Preparation:

  1. Peel away the outer cloves on a head of garlic leaving 8 cloves attached to the base. Cut the top 1/3 of the head of garlic off and discard. Place the garlic head on a square of heavy duty foil. Drizzle a small amount of olive oil over the cut ends. Bring up the foil around the head and twist shut. Place the foil packet in a 350 degree oven for 40 minutes. This is a perfect dish to make with a roast or other baked meat that can share the oven.
  2. Cut unpeeled potatoes into a ½” dice. Cover with water in a medium saucepan. Cook until fork tender; about 20-25 minutes. Drain thoroughly and return to saucepan.
  3. Open the foil garlic packet. Grasp the base of the garlic head. Use your fingers to push the roasted garlic from the papery outer garlic covering. It will squeeze out like toothpaste. Squeeze it into a small mixing bowl. Add cottage cheese/yogurt and skim milk. Whisk until smooth. This is also another excellent use of the Magic Bullet blender.
  4. Pour the garlic mixture over the potato cubes. Using a potato masher, smash the potatoes mixing in the liquid as you go. Salt and pepper to taste.
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