Smashed Potatoes & Shallots

O.M.G. These are my new very favorite, number one potatoes! I could not shut up about how good these were all dinner long lol. These take a bit of time, but sooooo worth it, I assure you. It's like having the most deluxe mashed potatoes plus wonderful shallots. Mmmm mmmm mmm! The next time I make this, I will modify more by preparing the roasted garlic slightly differently (I have listed it below the way I plan to try it; will adjust back to what we did if needed).

Original recipe credit: https://www.foodandwine.com/recipes/smashed-potato-and-shallot-gratin

Recipe below contains my modifications.

Ingredients:

2 heads of garlic

2 T. olive oil, divided, plus more for drizzling

1 1/2 lbs. small/baby potatoes

2 tsp, kosher salt, divided

ground pepper, to taste

5 large or 8 small shallots, peeled and quartered lengthwise

15-20 leaves fresh sage, roughly chopped

1 c. heavy cream

3/4 c. finely grated Parmesan

Directions:

1. Heat oven to 425°F with racks in top third and lower third of oven.

2. Cut the garlic heads through middle lengthwise. Drizzle each half with olive oil, then put the two halves back together. Wrap each in aluminum foil and place on a small baking sheet. Transfer to the rack on the top third of the oven to begin roasting.

3. In a large cast iron skillet, toss the potatoes (leave them whole/with skins) with 1 T. of the oilve oil, 1 tsp. of the kosher salt, and pepper (to taste). Transfer to oven, next to the garlic heads. Roast for 15 min.

4. Meanwhile, in a medium bowl, toss shallots with sage, 1/2 tsp. of the kosher salt, and remaining 1 T. of olive oil.

5. After the initial 15 min. of roasting have passed, add the shallot mixture to the pan with the potatoes and stir to distribute evenly. Roast for an additional 15 min.

6. Remove the garlic heads from the oven, remove the foil, and let cool for 5 min. Squeeze the garlic cloves into a small bowl (discard all "paper"). Stir in the cream with a fork, along with the remaining 1/2 tsp. of kosher salt, and pepper (to taste).

7. Remove potatoes pan from oven (do NOT turn off oven). Use a potato masher and flatten each potato. Pour the cream mixture atop the potatoes/shallots. Top with the Parmesan, then transfer back to the oven--this time on the LOWER rack. Let bake for 15 min, or until top is turning golden brown. Serve immediately and enjoy (a lot)!