Garlic and Onion Smashed Potatoes
2 large heads of garlic
1 large sweet onion, peeled and sliced into half rings
1/4 cup extra virgin olive oil
4 lbs. medium red potatoes, peeled and cubed
1/3 cup heated whole milk
1/2 stick sweet cream butter
1/4 cup sour cream
2 tsp. Frank Davis Sprinkling Spice
1 Tbsp. minced fresh parsley
1 Tbsp. thinly sliced green onions
First, preheat oven to 400 degrees and slice the tops off the garlic heads.
Next, place the garlic and the onions onto a small square of aluminum foil, drizzle on the olive oil, and wrap everything firmly in the foil.
At this point, place the foil pack into a small Pyrex baking pan and slide it into oven.
Then bake for about 30 minutes or until garlic and onion is soft.
When the garlic has cooled enough to handle it,, squeeze the pulp from the hulls and mash the onions and garlic together in a small bowl. Meanwhile, set the mixture aside.
Then place the potatoes in a large saucepan and cook them covered in boiling, lightly salted water for about 20-25 minutes until they are fork-tender.
When they're done, drain them in a colander and mash them with a potato masher or beat them with an electric mixer on low speed.
Finally, stir in the garlic and onion mixture, along with the milk, the butter, the sour cream, and the sprinkling spice, and beat them once again until they are light and fluffy.
All that's left is to fold in the parsley and top the dish with green onions. Serve the potatoes with the turkey pan dripping gravy.
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