Roasted Garlic Smashed Potatoes

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.