To continue with our Mesa Grill theme I made a variation on Bobby's Green Onion Mashed Potatoes. By variation I mean I changed up the dairy portion a bit and added cloves of fresh roasted garlic to his recipe. It turned out great! I mean, what's not to love about mashed potatoes!
My variation is below uses less butter and I subbed plain Greek yogurt for creme frache plus added 6-7 cloves of roasted garlic. If you want to make Bobby's, double the butter, leave out the garlic and use creme frache. But I think you might like mine!
PS - If you are daring, go for the whole head of roasted garlic. That's what I will do next time!
Roasted Garlic and Green Onion Smashed Potatoes
- 3 lbs small potatoes, scrubbed and quartered
- 3 tablespoons unsalted butter, at room temperature
- 3/4 cup Greek yogurt
- 6-8 cloves roasted garlic
- 6 green onions, green and white parts, thinly sliced
- fresh ground black pepper
- kosher salt
- Break the head of garlic, drizzle with oil and wrap in foil. Bake at 300 for 45-60 minutes. Cool a bit then squeeze the garlic mash out of the skins into a container. Refrigerate the unused cloves.
- Put potatoes in large pot and cover by 1 inch with cold water. Add 1 tbsp salt and bring to a simmer over high heat. Cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain.
- Mix together the butter and yogurt in a bowl and season liberally with salt and pepper. Add the garlic, using a potato masher if necessary to make it smooth.
- Add the potatoes and using the masher, gently smash the potatoes while folding in the yogurt mixture.
- Fold in the green onions and season with more salt and pepper if needed.