How do you make "garlic herb smashed potatoes"?

Question

Any instructions would be much appreciated, most specifically what herbs you would use.

Answer 1

Roast Garlic Mashed Potatoes:
3 heads of garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt
Freshly ground black pepper
2 pounds baking potatoes, like russets or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream

Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

Answer 2

5/6 big Yukon gold potatoes, peeled
2 heads of garlic peeled
2/3 eggs
milk
butter (optional)
salt, pepper & a dash of nutmeg
For herbs I only use chives in this particular recipe anything else, I find too overpowering so, a handfull of chives
Peel the garlic & cook it in salted water (about 5 minutes at a light boil). When the garlic is cooked, remove it from the water & set aside. Keep the water to cook the potatoes
Peel & cut your potatoes then cook them (in the garlic water)until fork tender.
Drain the potatoes & mash them with the garlic while still hot.
"Fluff" the mixture with a fork or whisk while adding the eggs, milk and butter. If you choose to add nutmeg, you can do so with the salt & pepper.
Add your finely chopped chives right before serving so it does not cook and voila: garlic herb mashed potatoes.
Bon appetit!
***Do not use too much nutmeg, a little goes a long way**

Answer 3

I make mine by boiling regular old potatoes (Yukon Golds are good for mashing) with 2 or 3 whole cloves of peeled garlic. Then, after they're boiled, mash them all together with fresh taragon, basil and thyme (chop the herbs first, but be gentle with the basil, or you will bruise it), buttermilk and butter. Enjoy!!!

Answer 4

Idaho has one already made..all you do is boil water..mix it in and it's done. I'd have to say its my all time favorite! =D

But if you want homemade..
Potatoes
Garlic or garlic herbs
butter milk

then you peel the potatoes
Boil them in water

Add some of the garlic or garlic herbs and butter..with a bit of milk (depending on if you want them watery or dry.)

Then after they boil..you take them out and mash them in a bowl..and now you can add the rest of the garlic or garlic herbs ..with a bit of milk (depending on if you want them watery or dry.)

Answer 5

red potatos are good
rosemary
dill
a little basil, but not much
salt
pepper
butter (the more butter the better, but of course it's not good for you)

rosemary and dill are the main herbs I use, especially dill. and of course garlic, too.