These potatoes are a favourite in our household. Garlic, cheese, dill, sour cream, yum! The biggest plus is that with these mashed/smashed potatoes, you don’t even have to peel them!
Garlic “Smashed” Potatoes are great to make ahead, freeze and reheat when it’s time for the big meal! I make these ahead of time for Thanksgiving and Christmas every year!
When I got started making these, I forgot to take an “ingredients” picture so we are starting with the potatoes in the pot lol.
I washed and diced the potatoes and put them in a large pot with the chicken broth, minced garlic and chopped fresh dill.
I boiled them until fork tender and drain.
I put the grated cheese (I used a combination of gouda and extra old cheeses) in the pot on top of the potatoes after I mashed a little bit at the top to make a well for the cheese.
Put the lid back on for a few minutes to let the cheese melt.
Start mashing the potatoes, then add the sour cream.
Mash until smooth, adding more sour cream if necessary.
I put mine in a greased baking pan, then covered it with aluminum foil and plastic wrap to freeze.
When I’m ready to use it, I thaw it and reheat it covered at 325 degrees until heated through.
Garlic “Smashed” Potatoes
Preparation time: 30 minutes Servings: 6 – 8 Reheat time: 30 – 45 minutes
- 5 lbs. Potatoes
- 2 cups Chicken broth
- 2 tbsp. Minced garlic
- 2 tbsp. Chopped fresh dill
- 2 cups Grated cheese
- 1 cup + Sour cream
- Wash and dice potatoes into a large pot.
- Add garlic, chopped dill and broth. Add enough water to cover potatoes.
- Boil until fork tender, then drain.
- Mash a bit at the top of the pot of potato to make a “well.”
- Toss grated cheese on top of potato and place lid back on for a few minutes to let the cheese start to melt.
- Mash cheese into potatoes until melted and there are no big lumps.
- Add sour cream and continue mashing until desired consistency, adding more sour cream if necessary.
- Serve immediately or follow freezing/reheating directions above.