# What You’ll Use:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
→ Garlic & Aromatics
02 - 1 head garlic
03 - 3 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh chives, chopped
05 - 1 teaspoon fresh thyme leaves
→ Dairy & Fats
06 - 3 tablespoons unsalted butter, melted
07 - 2 tablespoons olive oil, plus extra for drizzling
08 - 2 tablespoons heavy cream
→ Seasonings
09 - 1 teaspoon kosher salt, plus more to taste
10 - 0.5 teaspoon freshly ground black pepper
# How-To:
01 - Preheat oven to 425°F. Slice top off garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
02 - Place potatoes in large pot, cover with cold salted water, and bring to boil. Cook 15-20 minutes until fork-tender, then drain and cool slightly.
03 - Arrange potatoes on parchment-lined baking sheet. Using potato masher or sturdy glass, gently smash each potato to approximately 0.5 inch thickness.
04 - Squeeze roasted garlic cloves into small bowl. Add melted butter, 2 tablespoons olive oil, heavy cream, salt, and pepper. Mash together until smooth.
05 - Brush or spoon garlic butter mixture over each smashed potato.
06 - Bake for 20-25 minutes until potatoes are crispy and golden brown.
07 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with additional olive oil if desired. Serve hot.
