Family Balance Sheet
I also call these Lazy Garlic Parmesan Potatoes, because I leave the skins on. To be honest, I don’t think I have ever peeled a potato.
Smashed Garlic Parmesan Potatoes 2 lbs Yukon Gold potatoes, cleaned, skins can be left on, cut into quarters 2-3 garlic cloves ¼ Cup Parmesan 2-4 Tbsp. sour cream
1. Place the potatoes and garlic in a large soup pot and cover with water, at least 1 inch above the potatoes. Cover and bring to a boil. Add the salt. Reduce heat to a simmer and cook until a fork can pierce easily through potato. About 30 minutes.
2. Carefully strain potatoes from water, but reserve about a cup of the potato water.
3. Place cooked potatoes and garlic in a large bowl, add a couple of tablespoons of sour cream, ¼ cup Parmesan and a couple of tablespoons of potato water and smash using a potato smasher. Add more sour cream and potato water to get to your desired consistency.
Tip – Rinse the potato smasher right away. It is not an easy tool to clean once the potatoes have dried.