2lbsred potatoesabout 4 large potatoes; scrubbed and cut into 1-inch pieces
1headgarlic(cloves separated and peeled)
4cupschicken stock(or broth, or water)
8Tbspbutter(1 stick, softened)
Kosher salt(to taste)
Black pepper(to taste)
1/2 cuplight creamwarmed up
2Tbspfresh parsleywhole twigs or chopped, for garnish
Instructions
Drop the potatoes and the garlic cloves in a sauce pan.
Add the chicken or vegetable stock.
Bring to a boil. Reduce heat and simmer for about 15-20 minutes or until the potatoes are soft.
Drain. Add the butter and the spices.
Using a potato masher, or a large fork, smash the potatoes and the garlic. Keep working until the butter, salt, pepper, and cream are blended in.
Give the potatoes a quick stir. Serve hot garnished with parsley. Optionally, reserve some melted butter, about 2 tablespoons, and pour it on top before serving.