Smashed Garlic-Parmesan Potatoes

These rustic skin-on potatoes are an easy side dish for any holiday meal. Replace the cream in your mashed potatoes with a can of CAMPBELL'S® Condensed Cream of Mushroom and Garlic Soup for an instant flavour boost!

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CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup

CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup

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  • 3 1/4 lb (1.48 kg) (1 1/2 kg) small  red potatoes, scrubbed (unpeeled)
  • 12 cloves garlic, peeled
  • 1 can CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup
  • 3 tbsp (45 mL) butter
  • 3/4 tsp (4 mL) salt and black pepper
  • 1 tsp (5 mL) chopped fresh  rosemary
  • 1/2 cup (125 mL) Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh  chives


  1. In large pot of salted water, cook potatoes and garlic cloves until fork tender, about 25 minutes; drain.
  2. In same pan, heat soup, butter, salt, pepper and rosemary over medium heat until bubbling. Add potatoes back into pan; remove from heat. Add Parmesan; mash to desired consistency. Sprinkle with chives.

Recipe tips

  • You can sometimes find pre-peeled garlic cloves in the produce aisle of your grocery store. Make use of this, and pre-shredded Parmesan, to speed up your prep time.

  • Cooking the potatoes with the peel on prevents them from absorbing too much water and becoming gluey. It also adds a bit of colour to the final dish!

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Amount Per Serving
Calories 190
Fat 6 g
Sodium 490 mg
Carbohydrate 27 g
Dietary Fibre 3 g
Protein 6 g
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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