Herb and Garlic Roasted Creamy Smashed Potatoes

Name: Herb and Garlic Roasted Creamy Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. red skinned potatoes (about 10) (2 kg); 1/4 cup butter, melted (50 mL); 1 tbsp. chopped fresh rosemary; 1 tsp. dried rosemary; 1 tbsp. chopped fresh thyme; 1 tsp. dried thyme; 1 tbsp. chopped fresh sage; 1 tsp. dried sage; 1-1/2 tsp. salt; 1/2 tsp. pepper; 3 heads of garlic; 1-1/2 cup whipping cream, 35% (375 mL); 1/3 cup chopped fresh Italian parsley (75 mL); 3/4 cup shredded Asiago cheese (175 mL); 2 tbsp. chopped fresh Italian parsley

Servings: persons

4 lb. red skinned potatoes (about 10) (2 kg)
1/4 cup butter, melted (50 mL)
1 tbsp. chopped fresh rosemary
1 tsp. dried rosemary
1 tbsp. chopped fresh thyme
1 tsp. dried thyme
1 tbsp. chopped fresh sage
1 tsp. dried sage
1-1/2 tsp. salt
1/2 tsp. pepper
3 heads of garlic
1-1/2 cup whipping cream, 35% (375 mL)
1/3 cup chopped fresh Italian parsley (75 mL)
3/4 cup shredded Asiago cheese (175 mL)
2 tbsp. chopped fresh Italian parsley

1
Cut each potato into eighths and place in large bowl.
2
Add butter, rosemary, thyme, sage, salt and pepper and toss to combine.
3
Scrape onto large parchment paper lined baking sheet.
4
Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet.
5
Roast in preheated 425F (220C) oven for about 50 minutes or until potatoes are golden and tender.
6
Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
7
Scrape potatoes into large bowl.
8
Using paper towel, hold onto garlic head and squeeze out cloves into potatoes.
9
Discard skin.
10
Repeat with remaining garlic.
11
Add cream mixture and using potato masher, mash potatoes and cream mixture a few times to create a rough mash.
12
Scrape into 8-cup (2 L) shallow casserole dish to serve.
13
(Make ahead: Cover and refrigerate for up to 1 day.
14
To reheat, cover loosely with foil and bake in preheated 400F (200C) oven for about 35 minutes or until knife inserted in centre is hot.)
15
Gratin Topping: In small bowl, combine cheese and parsley.
16
Sprinkle over top of potatoes and bake in preheated 400F (200C) oven for about 5 minutes or until golden and melted.
17
8 to 10 serving.
18
Preparation time 15 minutes, cooking time 55 minutes.
19
Real Cream Recipes

1538

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 lb. red skinned potatoes (about 10) (2 kg), 1/4 cup butter, melted (50 mL), 1 tbsp. chopped fresh rosemary, 1 tsp. dried rosemary, and more.

Yes, Herb and Garlic Roasted Creamy Smashed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!