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.