Garlic-Rosemary Smashed Potatoes (ATK)

By hmp13

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

Ingredients

• 4 tablespoons unsalted butter
• 1/2 teaspoon chopped fresh rosemary
• 1 clove garlic, minced or pressed through garlic press
• 2 pounds Red Bliss potatoes (about 2 inches in diameter)
• Table salt
• 2 cloves garlic, peeled
• 1 bay leaf
• 1/2 cup cream cheese (4 ounces) at room temperature
• Ground black pepper

Preparation

Step 1

Heat butter in small skillet over medium heat; when foaming subsides, add rosemary and the minced garlic. Cook until just fragrant, about 30 seconds; set skillet aside.

Place potatoes in large saucepan and cover with 1 inch cold water; add peeled garlic cloves, 1 teaspoon salt, and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay but reserve garlic, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

While potatoes dry, whisk butter/garlic mixture, softened cream cheese, and cooked garlic cloves in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.