Roasted Garlic and Kale Smashed Potatoes


Mashed is out, smashed is in! Easier and more interesting, smashing your potatoes gives a great texture while garlic and horseradish kick the flavor up to 11.

Calabash Ingredients

  • Chives

  • Yukon gold potatoes

  • Head of garlic

  • Tuscan kale

  • Horseradish

You’ll Also Need

  • Salt and pepper

  • Olive oil


  • Foil

  • Rimmed baking pan

  • Large pot (6 quart)

  • Small bowl

  • Fork or potato masher


  1. Pre-heat oven to 450 degrees.

  2. Wash and dry produce. Keep ingredients separate.

  3. Thinly slice chives. Halve and quarter potatoes. Peel outside skin from garlic; slice off about half an inch of the garlic top to expose cloves.

  4. Place square of foil on a baking pan. Place head of garlic in center of the foil, exposed end up. Pour 1 teaspoon olive oil over garlic; massage to coat. Close the foil and bake 20-25 minutes until golden, soft and fragrant. When done, remove and cool.

  5. While the garlic roasts, place potatoes in a large pot and cover with water; season to taste with salt. Bring to a boil, reduce heat to vigorous simmer; cover and cook 20-25 minutes until easily pierced with a fork.

  6. When potatoes are tender, scoop out 1 cup of potato water and drain the rest, leaving potatoes in pot. Fold in Tuscan kale and allow to wilt with the residual heat.

  7. In a small bowl, squeeze the head of garlic to pop the cloves out; mash cloves with a fork.

  8. Add to the potatoes, roasted garlic, 4 tablespoons olive oil and horseradish and mash potatoes roughly with a fork or potato masher. Gradually add reserved potato water, ¼ cup at a time, until potatoes achieve a soft, slightly creamy texture. (You may not need all the water.)

  9. Taste and add salt and pepper as desired. Divide between two plates. Garnish with fresh chives and a drizzle of olive oil.