"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Yummy Roasted Garlic Smashed Spud-taters Recipe

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This recipe for Yummy Roasted Garlic Smashed Spud-taters, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes (about 2 lbs); 6 unpeeled garlic cloves and a tiny bit olive oil;
2 Tbsps olive oil and either 1 tsp chopped fresh or about 1/4 tsp (or a pinch or two) of dried rosemary leaves;
salt (or sea salt);
1/3-1/2 cup milk

Directions:
Directions:
Heat your oven to 375 degrees F. Scrub potatoes & pierce with fork or knife to allow steam escape. Wrap 6 unpeeled garlic cloves (with a tiny bit of olive oil) in a piece of foil and bake the potatoes and garlic about 1 hour til the potatoes are soft.
In an 8-10" skillet heat oil and either fresh or dried rosemary leaves over medium heat 2-3 minutes, stirring frequently, until the rosemary is fragrant.
Into a large bowl cut the potatoes up then mash a bit more til they’re fluffy but with a bit more texture. Slip skins off your garlic cloves; discard skins. Add garlic, oil/rosemary mixture and a couple pinches of salt (or sea salt) to potatoes. Mash garlic into potatoes adding from 1/3-1/2 cup milk til it becomes the desired consistency.

Number Of Servings:
Number Of Servings:
Makes 6 servings.
Preparation Time:
Preparation Time:
1 hour +/- unless done in microwave
Personal Notes:
Personal Notes:
* If you serve spud-taters in a separate bowl on the table present with a sprig of rosemary. (If you so desire).
These are soooo good with Sunday Rotisserie Chicken Dinner.

 

 

 

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