Did I mention I’m hosting Thanksgiving this year? For the first time ever my Mom is giving up her hosting duties back home and my parents and sister Grace are joining the rest of us here in NYC for a city feast! I was feeling a bit bummed about not being able to travel at Christmas this year and getting to have my entire family in the same room for the first time since my wedding was something that really needed to happen.
I come from a family of food people, so we’ll all be helping and working together to create a delicious feast. I already said I’d do desserts and bread, but have been working on some sides as well. My Dad is an amazing cook, so I’ve been thinking about what I could make that he likes. Being Middle Eastern, garlic is a standard in all of the food that passes our table, so I thought I’d experiment with a creamy, super garlicky “smashed” potato dish to serve up on Turkey Day. This my friends- is the one and only mashed potato recipe I’ll ever need, it is everything I love in my favorite Thanksgiving side and more.
The recipe starts with taking 2 lbs of baby reds, (or red bliss potatoes,) and making them into “salt potatoes”. Are you unfamiliar? Rebecca did a wonderful post about them here– and I have been obsessed with this concept since last summer when I tried my first creamy, salt crusted bite. You basically boil the potatoes in heavily salted water which makes the temperature super high, resulting in creamy potatoes with a salty crust. I smashed those with some butter, milk and a whole head of sweet roasted garlic (which I could eat plain by the way.) The final result was really and truly delicious, especially if like me you enjoy your potatoes creamy with a little texture.
Stay tuned for a beautiful dessert recipe later this week and then an ENTIRE week of Pie Recipes to kick off Thanksgiving season! Hooray!
- 1 head of garlic
- drizzle of olive oil
- 2 lbs. of red potatoes
- ¾ cup salt (for boiling-not topping don't worry!)
- 5 tablespoons of unsalted butter
- 1 cup milk (I used 2%)
- freshly ground black pepper
- fresh herbs rosemary, thyme etc. (optional)
- Preheat oven to 400F.
- Cut the bottom off of an entire head of garlic and place it cut side up in a small ramekin or heat-proof dish. (If the top of the head is super uneven slice that off as well so that it will sit flat.)
- Drizzle clove with olive oil, make sure all surfaces are covered, and top with tin foil.
- Roast for 30-35 minutes- garlic will be soft and easy to squeeze right out of the skin and into the potatoes when ready.
- Boil 6 cups of water in a medium-large saucepan. When boiling, stir in the salt and gently add the potatoes.
- Bring to a boil again and then reduce heat to medium-high. Cook potatoes for 15-20 minutes or until tender. (A fork will easily be able to go all the way through.)
- Drain potatoes and in a large bowl, smash them with a potato masher or something similar. Add in the butter, milk and roasted garlic, smashing some more until your desired consistency is reached.
- Add fresh black pepper and other fresh herbs if you desire. (They should be plenty salty, but add more to taste if desired.)
- Top with another pat of butter to serve.