These green garlic smashed potatoes are a perfect spring time side. Green garlic is paired with buttermilk and parmesan cheese for a creamy smashed potato.
Green garlic and ramps are some of my favorite vegetables in the spring time. This past weekend we went to the farmer’s market near our house and I came across an abundance of spring time alliums. An allium is the family of plants that green onions and chives belong to. But so do green garlic and ramps which are less common to find but I lucked out. So I decided to make green garlic smashed potatoes to pair with the chicken that we were making for dinner. (PS – do yourself a favor and make Samin’s buttermilk chicken the next time you want chicken. It is the best I have ever had!)
Garlicky Goodness
The green garlic I found at the market I knew would pair nicely with potatoes. I usually always put chives in my potatoes so I knew this substitute would work. However some of these onion varieties can be strong and pungent. To reduce some of that there are a few things I do:
- Cut the spring garlic in thin slices, and be sure to use the green leafy portion as well (also cut thin)
- Slowly cook the garlic in butter or olive oil to let it wilt down which helps soften the flavor
If you happen to come across ramps use these here instead. Additionally green onions can be a substitute but will taste a little different. I would use green onions in other seasons when the special varieties aren’t available.
Smashing verus mashing
When I think about mashed potatoes I think of a nicely whipped potato that is smooth and creamy. These are not those! A smashed potato to me is more rustic. Think skin left on your potato. Which is why in this recipe I use Yukon Golds. Yukon Golds have a nice smooth skin and the potato itself is a creamy texture which is perfect for smashed or mashed potatoes.
Additionally to me the smashed potato has more texture. I like to loosely mash my potato with a potato mashed with the other ingredients just until the mixture comes together. So then the smashed potatoes are still creamy but they are definitely lumpy. In addition to the delicious green garlic you get nice chunks of the buttery potato. I prefer not to whip these potatoes since there are slices of the garlic so a smashed texture just seems to go better!
So if you happen to stumble across green garlic or ramps at your grocery store or farmers market this spring, do yourself a favor and buy as much as you can. And then make these green garlic smashed potatoes to serve as your side dish for as long as you can find them in stock!
For more spring time recipes check these out:
For a spring soup made with ramps be sure to try this Spring Time Ramp and Garlic Soup
This lemon asparagus pasta is another perfect spring side
And remember, if you try this or any recipe be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!
Green Garlic Smashed Potatoes
- Total Time: 35M
- Yield: 6 1x
Description
These green garlic smashed potatoes are a perfect spring time side. Green garlic is paired with buttermilk and parmesan cheese for a creamy smashed potato.
Ingredients
- 5 lb Yukon Gold potatoes, skin left on (just wash really well!) cut into 1 inch cubes
- 2 bunches of green garlic or ramps, the entire thing except roots thinly sliced (use the leafy greens as well!) 2 bunches should yield almost a cup once sliced
- 6 cloves of garlic, minced
- 8 TBS butter (one stick)
- 1.5 c buttermilk
- 1/2 – 1 c veggie or chicken broth
- 1 c grated parmesan cheese
Instructions
- In a large of pot (I use a soup pot) of cold salted water place your potatoes in and bring to a boil. Cook until a fork can easily pierce the potato. Drain and leave to the side.
- Return the soup pot to the stove. Over medium low heat cook the spring garlic and garlic cloves in 4 TBS of the butter for 8 minutes until the garlic has softened.
- Add in potatoes and buttermilk. Season with salt and pepper. Use a potato masher to start mashing the potatoes.
- Add in remaining butter to potatoes and let melt
- Stir in parmesan cheese
- If potatoes are too dry add in a little broth at a time to get potatoes to desired creaminess
- Check the seasonings, season with more salt and pepper if needed (I love using lots of fresh cracked black pepper!)
- Prep Time: 5M
- Cook Time: 30M
- Category: side dish
