Ok… We’ve strayed from the healthy and #hulkapproved. I couldn’t help myself. It was a cold and otherwise gross day out, and I just needed some comfort food. Mashed potatoes were on my mind the whole drive home, so that’s what had to happen. Turns out, this husband of mine prefers fries, roasted potatoes, literally any other kind of potato that isn’t mashed, so I was free to add as much butter as I wanted. 😉 If only I hadn’t eaten all the bacon… #facepalmLet me tell you… the garlic in here makes an ordinarily mundane potato sing with flavor. You can add as much or as little as you like… I added like 5 or 6 cloves… and was breathing fire afterwards. But it was worth it! I left the skins on because they add such great texture to the potatoes. You could peel them if you reeeeaaaaallly wanted the hassle of doing so, but keep an eye on them when they’re boiling, as they’ll tend to fall apart faster and more easily without the skins to hold them together. You can also adjust the liquid to reach the consistency you like… Some people like them super creamy, some like them thicker. Do your thing.
These were so good, I totally ate only mashed potatoes for dinner and left this threatening note on the remains… It was that serious. Luckily for me, he only took two bites before confessing his dislike for mashed potatoes in general. It’s the butter and milk, I know it. Whateverrrr… more for meeeee!
- 1 lb baby red potatoes
- ¼ cup shredded parmesan cheese
- ¼ cup buttermilk
- 3 tablespoons butter
- 5 cloves garlic
- ¼ cup fresh chopped parsley
- 1 teaspoon crushed red pepper
- Place the potatoes (skins on) in the bottom of a large pot and cover with 3-4 inches of generously salted, cold water. Bring the pot to a boil and cook the potatoes until they are fork-tender.
- When the potatoes have cooked through, strain off the water and grab your potato masher or a large fork. Mash the potatoes, breaking them up to your desired consistency (I like a few chunks here and there).
- Cut the butter into smaller chunks and mince the garlic. Add the butter, garlic, crushed red pepper, and parmesan cheese to the potatoes, stirring so they are evenly distributed and the butter and cheese melt in.
- Add the buttermilk a little at a time until the potatoes are as creamy as you like them (I like mine kind of thick, so I only used about 2 tablespoons, or half of what this recipe calls for.)
- Taste the potatoes and adjust seasoning with salt and pepper, as needed. Stir in the parsley, leaving some for garnish, and serve.