Potatoes

From the "Kids' Corner" - Garlic Smashed Potatoes with Parsley

Posted by Carole Koch

Thanks to Benedictine University Dietetic Intern Stacy Ederle for sharing this recipe.

3 to 4 pounds potatoes
1 whole bulb garlic, unpeeled
1 tablespoon olive oil
3/4 cup half and half
1/2 cup butter
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons fresh parsley, minced
1/8 teaspoon freshly ground pepper

Wash and peel potatoes; cut into 1 inch chunks. Boil until tender. Drain. Slice off the top of an entire head of garlic and place in a custard or coffee cup to bake.* Drizzle with olive oil. Cover cup with aluminum foil and bake in preheated 350 degree F. oven for 20 minutes or until tender. Cool. Squeeze out pulp of garlic and mash with fork. Mash potatoes and add garlic, parsley, salt and pepper. Heat butter with half and half. Add to potatoes and mix well.

* With CSA hard-stemmed garlic, just separate cloves and roast as directed.

From cooks.com.

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