Ingredients:
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2 lbs baby potatoes (Yukon gold or red potatoes work well)
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4 tablespoons unsalted butter
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2 tablespoons honey (adjust to taste)
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2-3 cloves garlic, minced
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1/4 cup milk or cream (optional for creaminess)
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Salt and pepper to taste
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Fresh herbs (rosemary or thyme) for garnish (optional)
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Olive oil for drizzling (optional)
Instructions:
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Boil the Potatoes:
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Wash the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt to the water.
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Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
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Smash the Potatoes:
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While the potatoes are still hot, use the back of a fork or a potato masher to gently smash them. You want to break them up slightly but leave them in large chunks, not pureeing them.
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Make the Honey Butter:
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In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
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Add the honey to the pan and stir to combine. Let it simmer for another 1-2 minutes until the mixture is well blended.
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Mix the Potatoes:
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Drizzle the honey butter mixture over the smashed potatoes and gently stir to coat them. If you prefer creamier potatoes, add a splash of milk or cream at this stage.
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Season with salt and pepper to taste.
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Serve:
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Transfer the potatoes to a serving dish. Optionally, drizzle with a little extra olive oil for added richness.
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Garnish with fresh herbs like rosemary or thyme for a pop of color and extra flavor.
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Enjoy!
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Serve immediately while they’re warm, and enjoy the perfect balance of sweetness and savory goodness!
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Tips:
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If you want an extra crispy texture, try roasting the smashed potatoes in the oven for about 15-20 minutes at 400°F (200°C) after smashing them.
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You can use maple syrup instead of honey if you prefer a different flavor profile.
This dish pairs well with roasted meats like chicken or steak and adds a fun twist to your classic potato side!