Redskin Garlic Parm Smashed Potatoes
I usually heat these on low after they are all cooked & assembled. You can put them in a crockpot on warm to serve later!
3 lbredskinned potatoes, unpeeled
1/4 citalian flat-leaf parsley
·salt, pepper, kosher salt,
1/4 cgrated parmesan cheese (you can use the can kind for this!)
·options: lemon, onion, chicken bouillon, garlic powder, onion powder, bacon fried crips, cheddar cheese, sr. cream, milk
How to Make Redskin Garlic Parm Smashed Potatoes
- Cut your potatoes in half or quarters, depending on size, & put in a Dutch Oven w/ enough water to cover. I like to add to the water to cook with the pots: some lemons or onion(if I have any leftover from something else); Kosher salt, a chicken bouillon cube, & minced garlic to cook throughout in the potatoes for added flavor.
- Cook about 15 mins. on high. You don't need them as soft as for regular mashed/whipped potatoes. Drain & discard the onions or lemons, if you cooked them w/ it.
- When done, simply smash them w/ a potato masher. Add butter, parm, parsley torn up, white pepper (or black), & see if you want more salt. I add garlic powder, always. Add more of whatever to your taste. I always add green onions diced to mine, & like the (scallions) green portion on top for garnish. I don't add milk or cream to this but some of you may want to do that. Also, sometimes I add fried bacon bits, if I have leftover bacon from something else. Enjoy!