What do you do when a recipe calls for "smashed" garlic cloves?

To me, it means you put your knife blade against a peeled clove of garlic

and hit it with your other hand just enough to smash it so it breaks apart but still holds together in one piece.

 
First I smash them lightly just to get the skins off, then I smash harder to get as much oil

released as possible. (If I smash them too hard at first, the extra oil makes it much harder to peel, ie, they're sticky). I find the bottom of a small heavy duty pot works better than a chef's knife.

 
Usually, I don't really smash the garlic clove.

I smash with the side of a knife just enough the the skin can be removed. Often then, I take the lazy way and squish it through the garlic press.

 
If the recipe is to be strained, like a stock or a soup, just smash the unpeeled garlic cloves

to break them open, so the flavor will be released, and toss them in the pot, peel and all.

If the preparation is not strained, then I think the recipe should be more specific.

 
OK, so everyone thinks like me--bash with a knife but keep it intact. Author saw it

more as crushing to a paste. I've seen other recipes over the years that called for "smashed" but obviously meant crushed or mashed instead.

 
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