Today I'm sharing a delicious recipe for garlic roasted smashed potatoes. You can make these potatoes easily in either a pressure cooker or on the stove top and I'll be sharing with you both methods. My preferred method to make these is the pressure cooker simply because it's faster, but if you don't have a pressure cooker you can still enjoy these savory, flavor-packed potatoes. I realized that it's been a while since I've posted a pressure cooker recipe. Now let it be known that that is in no way an indicator of how often I cook meals with my pressure cooker. I love my pressure cooker and use it religiously to cook at least two or three (usually more) meals a week. The reason I haven't posted any pressure cooker recipes for a while is because of the learning curve. I'm still not a pro at determining cooking times and it usually takes me several times to get a recipe right. Since my family balks at eating the same meal two or three or four times a week (I guess most folks do...). I have to wait a while until I cook the same meal again. But I have several recipes that are really close to perfect and I hope that in the next month or two I'll be able to share them with you. That being said, this is a great pressure cooker recipe that I really enjoy. The original recipe that I used actually comes from a recipe from Chef Brad's Pressure Cooker Cookbook. I've modified it slightly in a few ways. First, I've left the skins on the make them garlic smashed potatoes. Smashed potatoes are great because potato skins have lots of vital nutrients and vitamins that our body's need. Plus, I don't have to sit and peal potatoes. Call me lazy, but I don't like to peal potatoes. Also in this recipe, I modified a method that was shared by hippressurecooking.com to roast garlic. I cooked the garlic in the pressure cooker a little longer than she suggested, simply because I wanted to cook the garlic together with the potatoes. Because I only needed 6 cloves of roasted garlic, I wrapped the cloves in a piece of tin foil and steamed and then roasted just what I needed rather than roasting the entire head. It worked great. Pressure Cooker Garlic Roasted Smashed Potatoes Printable Recipe *Serves 8-10 INGREDIENTS: 6 Large Potatoes, washed and quartered *See Note 1 below 6 whole garlic cloves 1 tsp. olive oil 1-12-oz. can evaporated milk 1 cube butter Salt & Pepper, to taste DIRECTIONS: In the pressure cooker, place the potatoes and 2 Cups of water. Place whole garlic cloves in a piece of aluminum foil with 1 tsp. olive oil and wrap tightly. Place the garlic tin foil ball on top of the potatoes. Heat pressure cooker to high pressure for 8 minutes. After the cooking time is up, use a quick release method to release the pressure. Open the tin foil ball with the steamed garlic cloves and place the open foil under a hot broiler for about 5 minutes to caramelize and turn golden (*See Note 2 Below). Then remove garlic skins, and crush. Drain off the water from the potatoes. In a large bowl (I use a large Bosch mixer) add the cooked potatoes, the crushed, roasted garlic cloves, the evaporated milk, 1 cube of butter and salt and pepper to taste. Mash the potatoes until smooth (I use the whips on the Bosch). Serve immediately or keep warm in the pressure cooker until serving. *Note 1: You can peel the potatoes before cooking them if you prefer mashed potatoes. I usually keep the skins on to add nutrition and save a little time. Just make sure you scrub the potatoes really well if you leave the skins on. *Note 2: You can also skip this step of caramelizing the garlic if you're in a hurry and still get a strong, delicious garlic-y flavor in the smashed potatoes. *Recipe Sources: Recipe adapted from Chef Brad's Pressure Cooker Cookbook and roasted garlic method adapted from hippressurecooking.com No Pressure Cooker? No problem! You can still make this recipe using the following method. Garlic Roasted Smashed Potatoes Printable Recipe *Serves 8-10 INGREDIENTS: 6 Large Potatoes, washed and quartered *See Note 1 below 6 whole garlic cloves 1 tsp. olive oil 1-12-oz. can evaporated milk 1 cube butter Salt & Pepper, to taste DIRECTIONS: Preheat oven to 375 F. Place quartered potatoes in a large pot and cover with water. Heat to boiling, turn down heat to simmer and then cover potatoes and cook until tender. Meanwhile place the whole garlic cloves in a piece of aluminum foil with 1 tsp. olive oil and wrap tightly with foil. Place the garlic tin foil ball in the oven and cook for about 20-25 minutes or until garlic is golden brown and tender. Then remove garlic skins, and crush. When potatoes are tender, drain off the water from the potatoes. In a large bowl (I use a large Bosch mixer) add the cooked potatoes, the crushed, roasted garlic cloves, the evaporated milk, 1 cube of butter and salt and pepper to taste. Mash the potatoes until smooth (I use the whips on the Bosch). Serve immediately or keep warm until serving. *Note 1: You can peel the potatoes before cooking them if you prefer mashed potatoes. I usually keep the skins on to add nutrition and save a little time. Just make sure you scrub the potatoes really well if you leave the skins on. Recipe Source: healthyfamilycookin.blogspot.com I used a Bosch Mixer to whip up the Smashed Potatoes until creamy For more pressure cooker recipes, please see my pressure cooker recipes page or follow my pressure cooker recipes board on pinterest. This week I'll be linking to some of these link parties.