This recipe’s beginnings are two-fold. You could say two agendas collided and a great recipe was discovered. I was testing recipes for reduced-fat, yet full flavored mashed potatoes for a cooking class on lighter holiday cooking. Around the same time, I had a batch of leftover roasted potatoes and garlic from a photo shoot. What resulted is this big bowl of Roasted Garlic Smashed Potatoes that are full of flavor yet contain little fat.
- 10 baking potatoes, scrubbed, dried and cut into 1-inch pieces (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary, crushed
- 10 cloves garlic, peeled and sliced in half
- Sea salt and freshly ground black pepper
- Nonstick cooking spray
- 1 cup hot chicken broth
- 6 green onions, chopped
- 1/2cup freshly grated Parmesan cheese
- 1 1/2 cups low-fat sour cream
Preheat oven to 425 degrees F.
Combine first 6 ingredients in a shallow roasting pan coated with cooking spray and toss well to coat. Bake for 30 minutes, or until tender.
Combine chicken broth and remaining ingredients in a large bowl. Add potato mixture. Mash with a potato masher to desired consistency. Serve immediately.
Makes 8 servings.
