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.
Yukon gold potatoes
Head of garlic
You’ll Also Need
Salt and pepper
Rimmed baking pan
Large pot (6 quart)
Fork or potato masher
Pre-heat oven to 450 degrees.
Wash and dry produce. Keep ingredients separate.
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.
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.
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.
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.
In a small bowl, squeeze the head of garlic to pop the cloves out; mash cloves with a fork.
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.)
Taste and add salt and pepper as desired. Divide between two plates. Garnish with fresh chives and a drizzle of olive oil.