Garlic Smashed Potatoes

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. 

Garlic Smashed Potatoes with Ribeye Steak and Salad!

Resources:  http://www.idahopotato.com/

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

1. 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.
2. While the garlic is roasting, wash potatoes well and cut into cubes.
3. Put in large stockpot and cover with water. Add salt and bring to a boil.
4. Boil until fork-tender.
5. Drain water and in the same pot you cooked the potatoes in, add the stick of butter, milk, garlic, and parsley.
6. Taste for seasoning and if necessary, add more salt.
7. Add black pepper if desired.