Smashed Potatoes and Cream Cheese
Indulge in the ultimate comfort food with these Smashed Potatoes and Cream Cheese—an irresistible combination of golden, crispy baby potatoes paired with a velvety, garlicky cream cheese topping. Perfectly roasted to achieve crunchy edges, these smashed potatoes are generously coated with a rich, buttery cream cheese mixture infused with fragrant garlic and a hint of milk for smoothness. A sprinkle of fresh parsley adds a burst of color and herby freshness. This dish is quick and easy to prepare, making it an ideal option for both weeknight dinners and special occasions. Whether served as a hearty side dish or a crowd-pleasing appetizer, these creamy smashed potatoes are guaranteed to be a hit.
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 8 oz Cream cheese
- 4 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 0.25 cup Milk
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water, then bring to a boil over medium-high heat.
Boil the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly for a few minutes.
Transfer the cooked potatoes to the prepared baking sheet. Use a flat-bottomed glass or a potato masher to gently press each potato until it is about 1/2 inch thick.
Drizzle the smashed potatoes with olive oil. Sprinkle them with 1/2 tsp of salt and 1/4 tsp of black pepper. Bake in the oven for 20-25 minutes or until they are golden brown and crispy on the edges.
While the potatoes are baking, prepare the cream cheese mixture. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Add the cream cheese to the saucepan and stir until it melts and becomes smooth. Gradually mix in the milk, stirring constantly, until the mixture is creamy and spreadable. Season with the remaining salt and pepper.
Once the potatoes are done, remove them from the oven and immediately spread a generous layer of the cream cheese mixture over each potato.
Sprinkle the chopped parsley over the potatoes for garnish. Serve warm and enjoy the crispy, creamy goodness!
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 468 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4328 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
