Garlic and Cheddar Smashed Baked Potatoes
These are my make ahead Thanksgiving potatoes. They are definitely not diet, hence I only make them at holidays or when my daughters come into town! They are good. Baking the potatoes is worth it.....boiling them can make them starchy and gummy...there is no chance of this when using baked.
These are my make ahead Thanksgiving potatoes. They are definitely not diet, hence I only make them at holidays or when my daughters come into town! They are good. Baking the potatoes is worth it.....boiling them can make them starchy and gummy...there is no chance of this when using baked.
- Carbohydrate 359.216565036 g
- Cholesterol 156.8 mg
- Fat 64.619495584 g
- Fiber 23.5868023748412 g
- Protein 70.187506872 g
- Saturated Fat 39.338873896 g
- Serving Size 1 1 recipe (2948g)
- Sodium 404.318474 mg
- Sugar 335.629762661159 g
- Trans Fat 4.00130498040001 g
- Calories 2244 calories
Step-by-step
- Preheat oven to 350 degrees
- Wash and scrub all potatoes well, put them on a baking sheet and pop them into the oven.
- Cut a portion of the top off the head of garlic, far enough down to expose the garlic cloves. Place bulb in aluminum foil and drizzle with olive oil. Wrap tightly and bake in 350 degree oven with potatoes.
- In an hour, remove and cool the head of garlic. Check potatoes for softness. The potatoes should be VERY soft. If they are, pull them out; if not, bake until very soft.
- When garlic is cooled squeeze out all the roasted garlic cloves to a bowl - Set aside.
- When potatoes are done, remove and cool until they are able to be handled.
- Cut potatoes lengthwise and scoop out all potato pulp into a large bowl. Set potato skins aside. Continue until all potato pulp is in bowl. I like to finely chop up a portion of the skins and add to the potatoes. If you don't like skins, throw them away.
- Take the roasted garlic and mash with a fork, add to potatoes. Add about a cube of butter in chunks, and some of the sour cream. Using a potato masher start mashing up the potatoes until JUST mixed. DO NOT OVER MIX. Continue adding sour cream and butter until you get the proper consistency. Add seasonings of your choice, salt, pepper, seasoned salt, etc...
- Fold in the chunks of cheddar cheese.
- Put into sprayed casserole dish, cool completely and then cover with plastic wrap and refrigerate overnight if making ahead, or simply bake and serve!
- If making ahead, next day preheat oven to 350. Bring potatoes to room temp from refrigerator. Remove plastic wrap and cover with foil. Bake for 20 minutes, uncover and cook another 10 minutes.
- You can top with chopped chives, green onions or bacon bits if you wish.
My Thanksgiving Tradition: Garlic and Cheddar Smashed Potatoes
Thanksgiving. The word conjures up images of family gathered around a table laden with food, laughter echoing through the air, and the comforting aroma of roasted turkey filling the home. But for me, Thanksgiving isn't complete without one specific dish: my Garlic and Cheddar Smashed Baked Potatoes. These aren't your average baked potatoes; these are a culinary masterpiece, a decadent treat that's worth every calorie. I only whip them up for special occasions – Thanksgiving, of course, and when my daughters come to visit. It’s a small price to pay for such deliciousness!
The secret to truly amazing smashed potatoes lies in the baking process. Boiling them just doesn't cut it; it leaves the potatoes starchy and gummy. Baking them, however, yields a fluffy, melt-in-your-mouth texture that's simply unparalleled. It's a little more work upfront, but the difference is truly night and day. You'll find that this extra step elevates the dish to a whole new level of flavour and texture. This is why I always bake mine, and I think you will too!
The magic of the garlic adds a subtle, yet incredibly flavorful depth. Roasting the garlic brings out its natural sweetness, mellowing its sharp edge and creating a creamy, almost caramel-like flavor that perfectly complements the cheddar cheese and the potatoes' natural earthiness.
And speaking of cheddar, the kind you choose is entirely up to your own palate. I personally like using a blend of medium and sharp cheddar, finely diced, for a combination of boldness and creaminess. Feel free to experiment with different types. A strong cheddar will bring more of a sharp taste and a milder one will produce a softer flavor.
The creamy texture is achieved by the careful addition of sour cream and butter. It’s a delicate balance – you want to mix just enough to combine the ingredients, without overmixing and creating a gluey consistency. The perfect mashed potato is fluffy, creamy, and not too dense. Adding a little butter will ensure your potatoes are creamy, and the sour cream adds a tanginess that balances the richness of the cheese and the sweetness of the roasted garlic.
Beyond the main ingredients, the seasonings are key. A touch of salt and pepper is essential, but don't be afraid to get creative. A sprinkle of seasoned salt, garlic powder, or even a pinch of paprika can elevate the flavor profile to new heights.
These potatoes are incredibly versatile. A simple garnish of fresh chives or green onions adds a fresh, vibrant pop of color and flavor, or, if you're feeling decadent, sprinkle on some crispy bacon bits for an extra layer of indulgence. If you prefer a spicier kick, you could add a dash of cayenne pepper, or even a few chopped jalapeños for a truly flavourful experience.
Whether you're serving them as a Thanksgiving side dish, a cozy weeknight supper, or a special treat for your loved ones, these Garlic and Cheddar Smashed Baked Potatoes are sure to impress. The creamy texture, the rich flavors, and the satisfyingly simple preparation make them a true crowd-pleaser.
I hope this detailed recipe helps you create a truly unforgettable dish. Let me know how yours turn out!
