Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 4 tbsp unsalted butter
- 1 cup shredded cheddar and mozzarella cheese
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Boil peeled Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender.
- Drain potatoes and let them rest for 5-10 minutes to prevent sogginess.
- Gently smash each potato with a fork or masher to retain some shape.
- Melt butter with minced garlic over medium heat; pour over the smashed potatoes.
- Generously sprinkle cheese on top and drizzle with olive oil.
- Preheat oven to 425°F (220°C) and bake for 25-30 minutes until golden brown.
- Garnish with fresh herbs before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg