Garlic Smashed Potatoes
|Russet potatoes||2 Pound, peeled & coarsely chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||5 Tablespoon, cut into pieces|
|Roasted garlic cloves||8 , peeled|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Thinly sliced shallots||2⁄3 Cup (10.67 tbs)|
In a medium size saucepan cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 minutes, or until tender when pierced with a fork.
Drain the potatoes and return them to the saucepan.
Add the milk, butter, and garlic.
Use a potato masher to mash the potatoes very roughly.
They should look "smashed" and just hold together.
Season with salt and pepper.
In a small skillet, heat the oil until very hot.
Add the shallots, in small batches, and fry for 15 to 20 seconds, or until browned and crisp.
To serve, mound the smashed potatoes in a heated serving bowl and top with the frizzled shallots.
Serving size: Complete recipe
Calories 1840 Calories from Fat 899
% Daily Value*
Total Fat 95 g146.7%
Saturated Fat 44.7 g223.7%
Trans Fat 0 g
Cholesterol 172.6 mg57.5%
Sodium 111.3 mg4.6%
Total Carbohydrates 205 g68.4%
Dietary Fiber 12.1 g48.2%
Sugars 11.6 g
Protein 26 g52.6%
Vitamin A 63.8% Vitamin C 99.9%
Calcium 30.5% Iron 51.9%
*Based on a 2000 Calorie diet