SMASHED POTATOES WITH OLIVE OIL, GARLIC AND PARMESAN CHEESE

SERVES 4 to 6

I really do prefer smashed potatoes and seldom “mash” them anymore. They are so much easier to make and I love the chunks of potatoes combined with the flavor of the skin. This recipe is also considerably healthier since it does not require milk, cream or butter. The garlic, which is simmered with the potatoes for a mild flavor, is optional. Sometimes I use it, depending on the entrée and the other accompaniments.

INGREDIENTS

1-1/2 pounds medium white potatoes, such as red-skinned or Yukon gold, scrubbed

2 medium cloves garlic, smashed and peeled (optional)

Salt and pepper to taste

1/4 cup olive oil

3 to 4 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley

Cut potatoes into quarters. Place in a medium saucepan. Add enough water to almost cover. Add the optional garlic and salt. Bring to a boil over high heat. Cover, reduce to medium-low, and simmer until tender, about 10 minutes. Drain the potatoes. Return to the pot and smash, do not mash, with a fork or masher. Stir in the oil, Parmesan and pepper. Taste for seasoning, adding additional Parmesan or salt if needed. If the potatoes seem dry, add a little more oil. Stir in the parsley and serve or, if necessary, keep partially covered over a very low burner, 5 to 10 minutes.

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