- 6 Idaho Potatoes, peeled and quartered (about 2 lbs)
- 8 cups water
- 1 tsp salt
- 4 cloves garlic, smashed
- 2 Tb parsley, finely chopped
- 1/2 cup shredded Parmesan Cheese
- 1/2 cup Extra Virgin Olive Oil
In a stock pot heat the water and salt to a boil. Add the potatoes and garlic, cover, heat to boiling again. Once at a boil reduce heat and simmer for 15-20 minutes until the potatoes are soft. Drain the potatoes, return them to the pot and gently stir over low heat to dry them. In a large bowl, hand mash the potatoes and garlic. Add the parsley, Parmesan Cheese and Extra Virgin Olive Oil and beat with an electric beater until they are fluffy. Season with salt and pepper, serve.
Suggestions: How about putting a slice of Butter seasoned with Garlic & Parsley atop of these potatoes? Or brown gravy? Try using these as a base when plating a meat dish. They make great fried potato cakes.