Excellent mashed potatoes with garlic for a party. The only task left to complete before visitors come is baking as the potatoes may be boiled and mashed in advance.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 pounds small red potatoes
- ½ cup olive oil, or more as needed
- 8 large cloves garlic, minced
- 1 ½ teaspoons salt
- ¾ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange potatoes close together in a 9×13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
- Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
- Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
- Sprinkle with parsley and serve hot.
- The boiled potatoes can be smashed and drizzled with the oil mixture up to 2 hours ahead of baking. Just let stand at room temperature.
Reviews
Nice flavor but…. I bought small red potatoes like the recipe says. I boiled them for 40 minutes. I tried to smash the middle with a fork and most just busted open so mine weren’t very attractive. I accidentally put parsley on before baking so I just threw more on at the end. They came out seriously overcooked. Seeing 40 minutes cook time and 70 minutes bake time on small red potatoes definitely seemed like too long but the middles were edible and the flavor was nice. I would definitely be willing to try this recipe again boiling or microwaving the potatoes first then baking for a much shorter time frame. This could have worked had it not called for small red potatoes but red potatoes instead because they are larger in size therefore need longer to cook.
This was a nice side dish to compliment salmon tonight. As the recipe indicates, it does take awhile, though very little prep/work. After boiling the potatoes, mine wouldn’t “open” quite as described, so I had to more smash them as the title proclaims. Despite heavily salting the water and salting the smashed potatoes prior to ice oil