Crispy Smashed Potatoes with Garlic and Thyme
Ingredients
- 2 poundsrusset potatoes
- 4 tablespoonbutter
- ½ cupwhole milk
- 4 clovesgarlic
- 2 teaspoonfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Peel and cut 2 pounds russet potatoes into 1-inch chunks.
- 02
Mince 4 cloves garlic.
- 03
Strip thyme leaves from stems to yield 2 teaspoons fresh thyme.
Method
- 01
Cut potatoes into 1-inch chunks and place in a large pot. Cover with cold salted water and bring to a boil over high heat. Boil for 12–15 minutes until very tender and easily pierced with a fork.
- 02
While potatoes cook, heat 2 tablespoons olive oil in a small skillet over medium heat. Add minced garlic and fresh thyme, stirring for 1–2 minutes until fragrant and garlic begins to brown lightly. Set aside.
- 03
Drain potatoes well and return to the pot. Add butter and warm milk, then mash until creamy with a few small lumps remaining—don't overmix. Fold in the garlic-thyme oil and season with salt and pepper to taste.
- 04
Transfer to a serving bowl, drizzle with any remaining oil from the skillet, and serve hot. The nutty garlic flavor and herb-infused oil make these taste restaurant-quality with minimal effort.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne. A crack of fresh nutmeg brightens the finish. A small dollop of sour cream or cream cheese swirled in just before serving adds tangy richness.
These are best served immediately. Leftovers keep covered in the fridge for up to 3 days and can be gently reheated with a splash of milk over low heat.