# The Ingredients You'll Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
→ Garlic & Aromatics
02 - 1 head garlic
03 - 3 tbsp fresh parsley, chopped
04 - 1 tbsp fresh chives, chopped
05 - 1 tsp fresh thyme leaves
→ Dairy & Fats
06 - 3 tbsp unsalted butter, melted
07 - 2 tbsp olive oil (plus extra for drizzling)
08 - 2 tbsp heavy cream (optional)
→ Seasonings
09 - 1 tsp kosher salt, plus more to taste
10 - ½ tsp freshly ground black pepper
# Step-by-Step Instructions:
01 - Preheat oven to 425°F.
02 - Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender. Drain and let cool slightly.
04 - Arrange potatoes on a parchment-lined baking sheet. Using a potato masher or glass, gently smash each potato to about ½ inch thick.
05 - Squeeze roasted garlic cloves into a bowl. Add melted butter, 2 tbsp olive oil, heavy cream (if using), salt, and pepper. Mash together until smooth.
06 - Brush or spoon the garlic butter mixture over each smashed potato.
07 - Bake for 20–25 minutes, or until potatoes are crispy and golden brown.
08 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with a bit more olive oil if desired. Serve hot.
