Potatoes provide 45% of our daily vitamin C requirements. In addition, potatoes are also high in fiber and are also a good source of vitamin B6, copper, and potassium. Besides being good for us, potatoes are versatile with endless ways of being prepared. Boiled, fried, mashed, roasted, baked . . . wait we could be here all day. Instead of listing all the delicious ways to prepare potatoes, I am going to give you one of my favorite potato recipes - Garlic Smashed Potatoes.
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| Garlic Smashed Potatoes with Ribeye Steak and Salad! |
Garlic Smashed Potatoes
Ingredients
- 5 Pounds Yukon Gold Potatoes
- 1 1/2 Tablespoon Salt
- 1 Stick Butter
- To taste Black Pepper
- 1/2 Tablespoon Dried Parsley or 1/4 Bunch Fresh Parsley Finely Chopped
- 1/2 Cup Milk (more or less as needed)
- 1 Head Garlic, Roasted
- Olive oil
Cooking Directions
- Heat oven to 350 degrees. Cut head of garlic in half and place on a piece of aluminum foil. Drizzle cut halves with olive oil and rejoin halves. Wrap foil around the garlic to enclose. Place on a tray and put in oven for 20 minutes. Remove from oven and cool slightly. When cool enough to handle, squeeze the garlic out and reserve for later.
- While the garlic is roasting, wash potatoes well and cut into cubes.
- Put in large stockpot and cover with water. Add salt and bring to a boil.
- Boil until fork-tender.
- Drain water and in the same pot you cooked the potatoes in, add the stick of butter, milk, garlic, and parsley.
- Taste for seasoning and if necessary, add more salt.
- Add black pepper if desired.