Smashed Garlic Parmesan Potatoes

I also call these Lazy Garlic Parmesan Potatoes, because I leave the skins on. To be honest, I don't think I have ever peeled a potato.

Smashed Garlic Parmesan Potatoes

• 2 lbs Yukon Gold potatoes, cleaned, skins can be left on, cut into quarters
• 2-3 garlic cloves
• ¼ Cup Parmesan
• 2-4 Tbsp. sour cream

1. Place the potatoes and garlic in a large soup pot and cover with water, at least 1 inch above the potatoes. Cover and bring to a boil. Add the salt. Reduce heat to a simmer and cook until a fork can pierce easily through potato. About 30 minutes.

2. Carefully strain potatoes from water, but reserve about a cup of the potato water.

3. Place cooked potatoes and garlic in a large bowl, add a couple of tablespoons of sour cream, ¼ cup Parmesan and a couple of tablespoons of potato water and smash using a potato smasher. Add more sour cream and potato water to get to your desired consistency.

Tip - Rinse the potato smasher right away. It is not an easy tool to clean once the potatoes have dried.

I love Smashed Potatoes with pan sauce or gravy. On this night I served the smashed potatoes with Chicken Stuffed with Sun-Dried Tomatoes, Spinach and Feta. But the potatoes are just as delicious without gravy and go very well with Turkey and Veggie Loaf. With these smashed potatoes as a side dish, the menu possibilities are endless.

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This post is linked to:

• $5 Dinner Challenge
• Real Food Wednesday
• Tasty Tuesday at Balancing Beauty and Bedlam