|6 tablespoons||Pure olive oil|
|Salt and pepper to taste|
|16||New potatoes; quartered|
|1||Head roasted garlic|
|1||Stick butter; softened|
Preheat the oven to 450 degrees.
Brush the scallions with 2 tablespoons of the oil and sprinkle with salt and pepper. Place on a sheet pan and roast 10 minutes. Remove from the oven and chop coarsely.
Toss the potatoes with remaining olive oil and sprinkle with salt and pepper.
Roast until just a bit overcooked but not brown or dry, about 25 minutes.
As soon as they come out of the oven, place the potatoes in a large mixing bowl and add the garlic, scallions, and butter. Smash with vigorously with a potato masher to achieve a rustic texture, the mixture should not be smooth. Season to taste with salt and pepper.
To keep the smashed potatoes warm, put them in a bowl or pan, cover, and place the bowl in a large pan of warm water.
Converted by MC_Buster.
Per serving: 2413 Calories (kcal); 94g Total Fat; (34% calories from fat); 45g Protein; 364g Carbohydrate; 248mg Cholesterol; 1083mg Sodium Food Exchanges: 21½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 18 ½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0034 Converted by MM_Buster v2.0n.
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