Garlic Smashed Potatoes
4 large potatoes, peeled, or red skinned - leave skin on
4 cloves garlic
4 tablespoons butter
1/2 cup milk or sour cream (more or less if needed)
salt & pepper, to taste
Opt: parsley, spinach
Quarter potatoes, place in saucepan with garlic cloves. Barely cover with water.
Boil for about 10-15 minutes, or until potatoes are just tender, drain.
Add butter, milk, salt and pepper to potatoes and garlic in pan. Let sit while butter melts and milk warms up. Mash with a potato masher - leave a little lumpy.
Stir in optional parsley or spinach.
4 servings