Crispy Smashed Potatoes with Garlic and Thyme
Ingredients
- 2 poundsrusset potatoes
- 4 tablespoonbutter
- ½ cupwhole milk
- 4 clovesgarlic
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Crush 4 garlic cloves with the side of a knife and peel.
- 02
Strip fresh thyme leaves from 2 teaspoons' worth of stems.
Method
- 01
Cut potatoes into 2-inch chunks and place in a large pot. Cover with cold salted water, bring to a boil, and simmer for 12 to 15 minutes until very tender and easily pierced with a fork.
- 02
While potatoes cook, smash garlic cloves with the side of a knife. Warm milk and butter together in a small saucepan over low heat until the butter melts.
- 03
Drain potatoes thoroughly in a colander, shaking well to remove excess water. Return to the pot (off heat).
- 04
Pour warm milk mixture into potatoes and mash until you reach your desired texture — leave some small lumps for rustic appeal. Fold in smashed garlic and thyme. Season generously with salt and pepper.
- 05
Heat olive oil in a skillet over medium-high heat. Spread potatoes onto a rimmed baking sheet or shallow baking dish in an even layer. Drizzle with hot oil from the skillet.
- 06
Place under a preheated broiler for 3 to 4 minutes, until the top turns golden and crispy. Watch carefully so it doesn't burn. Serve hot.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a whisper of cayenne to the mashed potatoes. A pinch of smoked paprika sprinkled on top before broiling adds depth. Fresh chives or parsley scattered over after broiling brighten the finish.
For extra richness, stir in 1 tablespoon of sour cream or Greek yogurt before broiling. Leftovers reheat well in a 350°F oven for 10 minutes.