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Comfort food has a unique ability to evoke feelings of warmth and satisfaction, creating culinary experiences that linger in our memories. Among the myriad of comfort food options, roasted garlic Parmesan smashed potatoes stand out as a quintessential dish that embodies indulgence. The creamy texture of potatoes combined with the sweet, mellow essence of roasted garlic and the rich depth of Parmesan cheese makes for an irresistible combination. Whether you’re preparing a cozy weeknight dinner, hosting a festive gathering, or looking for a show-stopping side dish for a special occasion, these smashed potatoes will not only delight your taste buds but also impress your guests.

Roasted Garlic Parmesan Smashed Potatoes

Discover the ultimate comfort food with this roasted garlic Parmesan smashed potatoes recipe! Featuring creamy Yukon Gold potatoes, sweet roasted garlic, and rich Parmesan cheese, these smashed potatoes are a delightful blend of flavors and textures. Perfect for weeknight dinners or special occasions, they pair beautifully with grilled meats, roasted veggies, or can even shine on their own. Elevate your meal and impress your guests with this easy-to-follow recipe that creates lasting culinary memories.
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Ingredients
  

2 pounds baby Yukon Gold potatoes

1 head of garlic

4 tablespoons extra-virgin olive oil, divided

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

1 teaspoon salt (divided)

1/2 teaspoon black pepper

2 tablespoons fresh chives, finely chopped (for garnish)

Optional: 1/4 teaspoon red pepper flakes for extra heat

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Garlic: Slice the top off the head of garlic to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves and wrap the garlic in aluminum foil. Place the wrapped garlic on a baking sheet.

      Roast the Garlic: Roast the garlic in the preheated oven for about 30-35 minutes, or until the cloves are soft and caramelized. Remove from the oven and let cool slightly.

        Boil the Potatoes: While the garlic is roasting, place the baby potatoes in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

          Drain and Smash: Drain the potatoes and return them to the pot. Using a potato masher or fork, gently smash the potatoes to your desired level of chunkiness, leaving some texture.

            Add Cream and Seasonings: Squeeze the roasted garlic cloves out of their skins into the potatoes. Add the remaining 3 tablespoons of olive oil, heavy cream, Parmesan cheese, 1/2 teaspoon of salt, black pepper, and red pepper flakes (if using). Mix until everything is well combined and creamy.

              Prepare for Baking: Preheat the oven to 425°F (220°C). Transfer the smashed potato mixture to a baking dish and spread it evenly. Use the back of a spoon to create ridges on the surface, which will get crispy during baking.

                Final Bake: Bake the smashed potatoes in the oven for about 20 minutes, or until the top is golden brown and crispy.

                  Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh chives before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6