| | Sides | | Parmesan Potatoes (print) | | Provided By: Katie | | Description: Garlicky & yummy from Beth (I used baby golds as well!) | | Ingredients | 12 small red potatoes (about 1 ½ lbs), unpeeled and unsliced
4 garlic cloves, unpeeled
½ c. plus 2 Tbsp. parmesan cheese
4 Tbsp. butter
2 Tbsp. milk
½ tsp. salt
¼ tsp. pepper
| | Directions | Bring water to a boil in a large saucepan. Put in the potatoes and garlic and cook until the potatoes are tender, about 15 minutes.
Meanwhile, preheat the boiler. Butter a shallow baking dish.
Drain the potatoes and garlic. When they’re cool enough to handle, slip the garlic cloves out of their skins. In a shallow bowl, coarsely mash the potatoes and garlic with a potato masher. Add ½ c. of the Parmesan, butter, milk, salt, and pepper. Spread the potato mixture in the baking dish and evenly sprinkle the remaining 2 Tbsp. Parmesan over the top.
Broil 4 inches from the heat until the top is lightly browned, about 6 minutes.
| | Notes | | |
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