Roasted Garlic Buttermilk Smashed Red Potatoes are an easy, tangy, garlicky side dish perfectly matched with any protein or for Thanksgiving!
This rustic Roasted Garlic Buttermilk Smashed Red Potato recipe has stood the test of time and is perfect for Thanksgiving!
Roasted Garlic is a quick fabulous addition to spread on crusty, toasted baguettes and to enhance many other dishes. The mellow flavor and spreadable texture make it very easy to work with and prepare.
The addition of them to these rustic Roasted Garlic Buttermilk Smashed Red Potatoes is a perfect addition gives an unexpected flavor.
The flavor of the garlic does become more muted and almost nutty when roasting so do not fear the amount in the recipe! As the garlic roasts the potatoes may be boiled to time out when the garlic is done which leaves the cooking time to be 30 minutes total.
The Difference between Mashed and Smashed Potatoes
Mashed potatoes are prepared with the skin removed. They are generally mashed into a creamier consistency too.
Smashed potatoes are just that; smashed into their final state with other ingredients added. The skins are left on and the texture is a bit more rustic.
Why Use Red Potatoes for these Roasted Garlic Buttermilk Smashed Red Potatoes?
Red potatoes, also called ‘new potatoes’, are different than other potato varieties in a few ways. They have a thinner skin which is perfect for smashed potatoes because they don’t have to be peeled before or after cooking.
They also have moister flesh and tend to hold their shape when cooking over other types of potatoes. Additionally, they are lower in starch which positively affects their consistency when mashed making them a creamy option for our favorite comfort food dish!
How to Roast Garlic
One of the shining flavors in these tangy, creamy Roasted Garlic Buttermilk Smashed Red Potatoes IS the roasted garlic. If you’ve never roasted garlic you are in for a treat!
Roasted garlic comes out in a spreadable consistency. Cooking in the individual garlic clove skin acts like a membrane to cook the cloves fully and individually.
The addition of roasted garlic to these rustic Buttermilk Smashed Red Potatoes is a perfect addition.
The flavor of the garlic does become more muted and almost nutty when roasted so do not fear the amount in the recipe! As the garlic roasts the potatoes may be boiled to time out when the garlic is done which leaves the cooking time to be 30 minutes total.
Use this method not only for Roasted Garlic Buttermilk Smashed Red Potatoes but anytime roasted garlic sounds good.
Ways to use Roasted Garlic:
- Spread it directly on crusty toasted bread
- Add it to sauces, marinades or hummus
- Top cooked vegetables
- Add it to salad dressing
- Use it in Bloody Mary cocktails
Those ideas should get you started!
How to Roast Garlic – Step by Step
- Preheat the oven to 400 degrees.
- Peel the extra exterior layers of skin and discard. Using a serrated knife, cut straight across the top of the garlic head exposing the top of the individual cloves (note: if needed use a paring knife to expose any cloves still unopened on the top) (photo 1)
- Set the garlic head on a piece of foil large enough to enclose it. Drizzle the olive oil over the top of the exposed cloves (photos 2 and 3)
- Seal the foil tightly around the garlic head. Please in the oven (on a baking sheet) for 30 minutes or until the cloves are very soft (photo 4)
- Remove from the oven and follow the rest of the Roasted Garlic Buttermilk Smashed Red Potato recipe.
If using the roasted garlic for a different purpose either serve the head as is for guests to scoop out the soft heads for spreading or scoop them out for the recipe you are making.
How to Make Smashed Red Potatoes – Step by Step:
On a busy holiday like Thanksgiving, every time saving possibility is key. Frankly ANY meal is like that in my opinion! Making Smashed Red Potatoes saves the time normally used to peel the potatoes. They have wonderful flavor and a great texture too.
- While the garlic is roasting, add the prepared red potatoes to a cooking pot and cover plus 1-inch of water. Add 1 teaspoon of kosher salt and bring to a strong boil over high heat.
- Lower heat to simmer the potatoes for aproximately 20 minutes until soft. Drain and return to the cooking pot.
- Add the butter, buttermilk and roasted garlic; mash using a potato masher or the back of a wooden spoon. Salt and pepper to taste and serve piping hot.
If you’ve made this Roasted Garlic Buttermilk Smashed Red Potatoe recipe please RATE THE RECIPE below!
Roasted Garlic Buttermilk Smashed Potatoes
As the garlic roasts the potatoes may be boiled to time out when the garlic is done which leaves the cooking time to be 30 minutes total.
Ingredients for Roasted Garlic:
- 1 medium-large head Garlic
- 1-2 teaspoons Olive Oil
Ingredients for Roasted Garlic Buttermilk Smashed Potatoes:
- 1 ½ pounds New Red Potatoes , unpeeled and scrubbed
- 1 teaspoon Kosher Salt
- 1/2 cup Buttermilk , room temperature
- 1 head Roasted Garlic (cloves scrapped from the outer skin)
- 4-5 tablespoons unsalted Butter (to taste), cut into tablespoon-sized pieces
- Salt and freshly ground Black Pepper to taste
Instructions for Roasted Garlic:
Preheat oven to 400 degrees F.
Remove outer papery skin on garlic head. Using a sharp serrated knife, slice the top of the garlic head off exposing the tops of the majority of the cloves. Using a smaller knife, slice off the very top of any cloves remaining unexposed.
Place garlic head on a piece of foil. Drizzle the olive oil over the exposed tops of the garlic cloves.
Seal the garlic in the foil to make a fully closed packet. Place the foil packet in the oven and cook for 30 minutes or until the garlic cloves are very soft. Remove from oven.
Instructions for Roasted Garlic Buttermilk Smashed Potatoes:
Cut scrubbed potatoes in half or quarters depending on size (about 1 inch cubes). Place them in a cooking pot, cover with water plus one inch above the top of the potatoes. Add 1 teaspoon salt and bring to a boil over high heat.
Lower heat to medium bringing the pot to a simmer and allow potatoes to simmer for 20 minutes until fully soft. Drain and return to the cooking pot.
Add the butter, buttermilk and the garlic cloves. Smash using a hand-held potato masher or back of a wooden mixing spoon. Salt and pepper to taste; serve hot.